Roast Chicken with Rosemary-Garlic Paste

Ingredients for Roast Chicken with Rosemary-Garlic Paste

• 1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs

• 5 juniper berries*

• 2 spicchi d'aglio, tritati

• 1/2 teaspoons black peppercorns

• 3/4 teaspoons fine sea salt or coarse kosher salt

• 20ml olive oil

• 1 5- to 2.7kg whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock , if making)

Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.

Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, 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.

Position rack in centre of oven and preheat to 204°C. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 77°C, about 1 1/2 hours. Transfer chicken to platter and serve.

*Available in the spice section of most supermarkets.

Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavours.

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