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  Roasted chicken (emeril)
 
Yield: 4 Servings
 
2 TB minced garlic      4 TB sun-dried tomato paste
1/4 c olive oil      1 ts black pepper
1 ts salt      1 TB chopped fresh basil
1 TB chopped fresh parsley      2 3-pound whole chickens
 Preheat oven to 375 degrees. Combine the sun-dried tomato paste garlic olive oil pepper salt basil and parsley in a small bowl. Rub the insides and out of chickens with mixture. Roast chicken for 40 minutes. Cool for 30 minutes then into the refrigerator to cool completely about 2 hours. Recipe By :ESSENCE OF EMERIL SHOW #EE2193

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