1 large roasting chicken
4 bulb/head of garlic (We love garlic)
1 bunch of fresh rosemary
4 large washed
Olive oil
salt & pepper
large roasting pan with rack
Directions:
Heat oven to 475°F.
Wash and dry chicken.
Roughly chop the bulb of garlic.
Roughly chop the lemons.
Reserve 4 stalks of rosemary and roughly chop the rest.
Combined the chopped ingredients and stuff into the cavity of the chicken.
Rub the chicken with olive oil and season with salt and pepper to taste.
Place chicken on rack in roasting pan. Place reserved stalks of rosemary on top of the chicken. I like to put them where the legs and wings join the body.
Place roaster in preheated oven for 15 minutes, then lower the heat to 350 degrees. Continue to roast for an additional 30 minutes or until browned and crisp.
Marna's Italian Salad
1 head cleaned and washed Romain lettuce.
1 head of Red and Green leaf lettuce cleaned and washed.
1 small head of Radicchio cleaned and washed.
4 vine ripen tomatoes chopped
2 cloves of fresh garlic minced
1 cup fresh mushrooms sliced
1/4 cup - 1/2 cup crumbled feta cheese
sea salt
freshly ground pepper
Olive Oil
Balsamic Vinager
After lettuce is washed and cleaned dry it or spin it in a salad spinner. Or do as my grandmother did, place your cleaned lettuce in a cheese cloth, and squeeze the water out.
Tear lettuce into bite sized pieces place in bowl. Add chopped tomatoes, mushrooms,garlic, and feta cheese. Salt and Pepper to taste. Add about 1/4 cup of olive oil, and balasmic vinager to taste. How bitey you want your salad dressing is personal prefernce. The trick is to make sure your leaves of your salad are coated with olive oil. Toss well and serve right away.
This Salad is a crowd pleaser for sure.
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