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Cold Roasted Chicken


  • 2 tablespoons minced garlic
  • 4 tablespoons sundried tomato paste
  • 1/4 cup olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • Two 3-pound whole chickens


  • Preheat oven to 375º.
  • Place chicken on roasting pan and roast until the juices run clear, 1 hour to 1 hour and 15 minutes. Remove from the oven and place on a platter. Let cool at room temperature for 45 minutes. Cover with plastic wrap and refrigerate until completely cool, about 2 hours.