It's perfect cold for picnics. When we added fresh coriander to the mix, we liked it even better. Georgian cooking does embrace fresh coriander. Yet, if I've inadvertently offended anyone by introducing it into this dish, know it was the only wayward step taken.
Drink a red Rioja with the chicken and serve it with saffron rice salad, a green salad and have strawberries in raspberry sauce with crème fraîche for dessert.
2. Blend the fresh coriander, garlic and oil into the paste. Rub over the chicken (inside and out), set on a plate, cover and refrigerate overnight.
3. Preheat oven to 450 degrees. Rub a little butter in bottom of a shallow baking pan to keep chicken from sticking. Season the chicken inside and out with salt, set breast-side-up in the pan and roast. Figure 10 minutes to the pound, plus 15 extra minutes. Once done, give a 10-minute rest outside the oven. Of course, you could slowly roast the chicken over wood charcoal as well.
4. Serve hot, or chill immediately and serve cold.
From Lynne's Summer Picnic Menu, May 16, 2008 By Lynne Rossetto Kasper
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