Roast Chicken With Tomato Caper Sauce
|Whole roasting chicken||4 1⁄2 Pound|
|Snipped rosemary/2 teaspoons dried rosemary, crushed||2 Tablespoon|
|Garlic||2 Clove (10 gm)|
|Olive oil/Cooking oil||1 Tablespoon|
|Canned peeled italian style tomatoes||14 1⁄2 Ounce|
|Dry white wine||2 Tablespoon|
|Snipped parsley/1 teaspoon dried parsley flakes||1 Tablespoon|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Cooked pasta||3 Cup (48 tbs)|
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 180Â°F (82Â°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.