Roast Chicken With Tomato Caper Sauce Recipe
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Ingredients
1 3 1/2- to 4 1/2-pound whole roasting chicken
1 lemon
2 tablespoons snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1 medium onion, chopped
2 cloves garlic
1 tablespoon olive or cooking oil
1 14 1/2-ounce can peeled Italian-style tomatoes, cut up 1/2 cup tomato sauce
2 tablespoons dry white wine
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley flakes
2 teaspoons capers
1/8 teaspoon pepper
2 teaspoons cornstarch
1 tablespoon water
3 cups hot cooked pasta
Directions
Rinse chicken; pat dry.
Sprinkle inside of cavity with 1/2 teaspoon salt.
Squeeze juice of lemon inside and over skin of chicken; rub with rosemary.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, in center of the cooking grill.
Grill 1 1/2 to 2 hours or till meat thermometer registers 180°F (82°C) and drumsticks move easily in their sockets.
Let stand 15 minutes before carving.
Meanwhile, for tomato-caper sauce, in a saucepan cook onion and garlic in olive oil till onion is tender but not brown.
Stir in undrained tomatoes, tomato sauce, wine, parsley, capers, and pepper.
Bring to boiling; reduce heat.
Simmer, covered, 5 minutes.
Then simmer, uncovered, 15 minutes.
Combine cornstarch and water.
Stir into sauce.
Cook till slightly thickened and bubbly.
Cook 2 minutes more.
Transfer chicken to a serving platter.
Serve with pasta and tomato-caper sauce.
Sprinkle inside of cavity with 1/2 teaspoon salt.
Squeeze juice of lemon inside and over skin of chicken; rub with rosemary.
Skewer neck skin to back.
Tie legs to tail; twist wing tips under back.
Place chicken, breast side up, in center of the cooking grill.
Grill 1 1/2 to 2 hours or till meat thermometer registers 180°F (82°C) and drumsticks move easily in their sockets.
Let stand 15 minutes before carving.
Meanwhile, for tomato-caper sauce, in a saucepan cook onion and garlic in olive oil till onion is tender but not brown.
Stir in undrained tomatoes, tomato sauce, wine, parsley, capers, and pepper.
Bring to boiling; reduce heat.
Simmer, covered, 5 minutes.
Then simmer, uncovered, 15 minutes.
Combine cornstarch and water.
Stir into sauce.
Cook till slightly thickened and bubbly.
Cook 2 minutes more.
Transfer chicken to a serving platter.
Serve with pasta and tomato-caper sauce.
