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Roast Chicken With Tomato Caper Sauce

Grill.Master's picture
Ingredients
  Whole roasting chicken 4 1⁄2 Pound
  Lemon 1
  Snipped rosemary/2 teaspoons dried rosemary, crushed 2 Tablespoon
  Onion 1 Medium
  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
  Capers 2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cornstarch 2 Teaspoon
  Water 1 Tablespoon
  Tomato sauce 1⁄2 Cup (8 tbs)
  Cooked pasta 3 Cup (48 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Grilling
Ingredient: 
Chicken
Interest: 
Party

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