Many families gather together and eat out as a group on Father’s Day. Others hold mini reunions at home and potluck lunches or dinners are a popular way of celebrating Father’s Day. If you’re having one of those potluck lunches and wondering what you can cook in bulk without too much work, roast chicken is a good idea. The trick is to marinate the chicken for at least 24 hours before roasting to allow the seasonings to penetrate the thickest parts of the meat.
Rosemary and garlic chicken
No ready-made marinade in jars was used to cook those whole chickens in the photo. I made my own with simple and very basic ingredients. Then, I served them with a side dish of zucchini with cheese and herbs inspired by Elise’s sauteed zucchini and gruyere. This is a two-part entry. Don’t forget to click on the link to page two for the zucchini with cheese and herbs recipe. The following ingredients are good for one chicken weighing a kilo or less. Double, triple, or quadruple the ingredients if marinating more than one chicken.
Place the ingredients in a bowl and mix. Add the chicken to the bowl, rubbing the marinade into the meat. Scoop some into the chicken’s cavity. Place the chicken with the marinade in a resealable bag and keep it in the fridge for at least 24 hours, turning the chicken every few hours or so. Place in a roaster (you have to use a rack to allow the fat to drip off) and roast uncovered in the oven at 170oC for 45 to 55 minutes. While the chicken roasts in the oven, prepare the zucchini with cheese and herbs side dish. Click the link to the page below.