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Sunday, March 25, 2012

Garlic-Rosemary Roast Chicken

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If you are baking with the skin on, it helps to loosen the skin and rub the garlic-herb mixture evenly under the skin first, and then on it. Insert a small, sharp knife and make shallow cuts on the meat. Sometimes I toss halved mushrooms into the baking dish, and always prefer fresh coarsely ground pepper for a crunch.

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