Chicken Roasted with Rosemary Garlic Paste

Chicken Roasted with Rosemary Garlic Paste

Servings: 6


  • 1/4 cup / (Loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole
  • a few drops of Worcestershire sauce
  • 5 Large / garlic cloves, chopped
  • 1/2 tsp / black peppercorns
  • 3/4 tsp / fine sea salt or coarse kosher salt
  • 4 tsp / olive oil
  • 4 large / chicken breasts trimmed and rinsed and patted dry placed on a platter or small baking pan


  1. Combine chopped rosemary and next 4 ingredients in mini processor until coarse paste forms. Mix in oil. Rub 1 teaspoon herb mixture over each breast adding a tad more oil if needed to cover.
  2. Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
  3. Position rack in center of oven and preheat to 400°F. Roast the breasts uncovered until instant-read thermometer inserted into thickest part of breast registers 165°F, about 30 minutes, check temp after 20 minutes to better gauge timing.
  4. Remove chicken from the oven, cover with foil and let rest of five minutes. To serve, I like slicing the breast across the width and add juices from the pan.
  5. A simple vegetable side is easy to roast right along with the chicken. Place a good handful of pearl onions, 5/6 Cremini mushrooms cut in half and 7/8 small white potatoes cut in half and one large or two medium carrots thinly slice in a bowl and toss with a bit of olive oil, a good dash of Kosher salt and some pepper and a good pinch of thyme.
  6. Spread out in a single layer on a small roasting pan and bake for ten minutes before you start the chicken, stir once or twice and check for tenderness so you finish with the chicken.
  7. A 2019 Chardonnay is a good match for this menu