I cannot let this week passed without saying anything about Thanksgiving. Canada is celebrating Thanksgiving every second Monday of October. This time of the year is the end of the harvests and time to give thanks. Thanksgiving is not just a holiday but an opportunity to reflect and thank God who provided all the blessings we received. My family is blessed to have come here to Canada to enjoy the life He gave us. We are forever thankful for continuously working in our lives.
Having planned to have a Niagara weekend holiday or an apple picking adventure, we later decided to stay at home and like the tradition enjoy a roasted Turkey, oops Chicken pala. Here’s the recipe of the Roasted Chicken I prepared for Thanksgiving. Enjoy it with chilled potato and salmon salad.
Roasted chicken with garlic and rosemary
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.
4 cloves of garlic, finely grated
juice of one lemon
1 tbsp. of salt
as much ground pepper as you like
2 tbsps. of fresh rosemary (or 1 tbsp. dried)
Pierce the thickest parts of the chicken with a fork.
Place the ingredients in a bowl and mix together. 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 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.