Recipes

Josh's Chicken Salad

  1. 1 Josh's Roasted Chicken (see below), deboned and chopped
  2. 2 tbsp highly concentrated pan juice
  3. 3 small roasted potatoes, quartered
  4. 1 jar Kalamata olives, drained & sliced
  5. Pecorino Romano cheese, grated
  6. 1 28 ounce can diced tomatoes, drained
  7. Salt, pepper & olive oil
  8. Juice of 1/2 lemon
Mix ingredients and serve with Italian bread.

Josh's Roasted Chicken

  1. 1 whole chicken
  2. 1 lemon
  3. Several sprigs of rosemary
  4. 6-8 cloves of garlic
  5. 1 stick of butter
  6. Salt & pepper
  7. Olive oil
Preheat the oven to 375°. Wash the chicken inside and out. Let chicken dry. Mince the leaves of a few sprigs of rosemary and a few cloves of garlic. Mix rosemary and garlic with half a stick of softened butter. Put the butter mixture under the skin of the chicken breasts. Rub olive oil and/or remaining butter on the outside of the chicken. Coat the inside and outside of the chicken with salt and pepper. Squeeze the juice of a lemon inside the bird. Stuff the bird with the lemon and remaining garlic and rosemary. Roast the chicken to an internal temperature of about 120°, then crank the heat to 425° to finish. Baste frequently.