Roasted Chicken with Rosemary

2 to 4 servings

Roasted Chicken with Rosemary

1 whole Redbud Farms chicken, about 3 to 4 pounds
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon fresh rosemary
4 cloves garlic, peeled
1 cup liquid, chicken stock

Preheat the oven to 400 degrees Fahrenheit.

Rinse the chicken and pat dry. Rub the chicken all over with the olive oil; loosen the skin and push some beneath the skin. Sprinkle the chicken with the salt, pepper, and herbs. Stuff the garlic in the cavity of the chicken. Place the chicken in a heavy roasting pan. Pour the cooking liquid in the pan, and roast the chicken for about 20 minutes at 400°F. Reduce the heat to 350°F, and roast the chicken for about another 50 minutes, basting occasionally, until the juices run clear when the thickest part of the thigh is pierced. The internal temperature of the chicken should reach 165°F. Transfer the chicken to a platter and let rest for 5 to 10 minutes before carving. Serve drizzled with the pan juices.

Strawberry Salad

Salad:

Baby spinach (pre-packaged bag)
Shredded green leaf lettuce (one head)
Sliced strawberries (one pound)
Glazed walnuts (or glazed pecans)

Dressing:

1 cup extra virgin olive oil
½ cup red wine vinegar
½ teaspoon salt
1/3 cup sugar
¼ teaspoon paprika
½ teaspoon pepper
4 garlic cloves (or 4 teaspoon minced garlic)

After finishing the dressing, shake until all ingredients are mixed well before pouring over the salad.