Roasted Chicken with Rosemary
2 small broiler or frying chickens (2 lbs each)
3 tbsp olive oil
4 garlic cloves
1 tbsp minced fresh rosemary
Freshly ground black pepper
1/4 cup dry vermouth
2 tbsp minced parsley leaves
1 - Wash chickens and blot dry with paper towels. Cut chickens in half lengths-wise with poultry shears. Trim off wing tips at first joint.
2 - Adjust rack to center of oven and preheat to 350F. Brush the bottom of a large pan with 1 tbsp of the olive oil.
3 - Rub each chicken half on both sides with 2 of the split pieces of garlic, rosemary, salt and pepper. Arrange chickens breast side up in the baking pan. Place remaining garlic around chicken. Drizzle remaining olive oil over chicken.
4 - Bake for about 20 minutes. Turn chicken over (breast side down) and baste with pan juices. Brush half of the vermouth over inside surface of chicken. Return to oven and continue baking for another 20 minutes. Turn chicken again (breast side up) and brush with remaining vermouth. Continue baking, basting twice with pan juices, until golden brown, for about 20 minutes.
5 - To serve, cut each piece in half between breast and thigh with poultry shears. Arrange on a platter and garnish with minced parsley