I love whole chicken because the white meat is SO juicy and doesn’t dry out. You can play around with the ingredients of what you love or have in your home – just be generous with the spices and keep the cooking technique the same for the juiciest whole roasted chicken you have ever had.
In Israel, this meat is number 2 or number 3. But you can make this with any cut of meat that can be cooked in the oven in liquid for a long period of time (braised).
This salad is so simple yet so fragrant and meaty in flavor! If you have a vegan coming to your meal this is a great dish to serve. Add marinated red peppers for a color and flavor pop!
If you don’t feel like cutting all the cherry tomatoes in half, you can keep them whole or use 2 large tomatoes, chopped. I like halving them because their sweet juice mixes into the dish and creates a flavorful sauce. If you have leftover wine or stock you can use it instead of water! I like this dish because you don’t have to pick off each piece of rosemary from the stems, you just toss them in and they fall off in the cooking process and then when the chicken is cooked you can remove the stems!
If you like a sweet chicken, this one is for you. It is naturally sweet yet has a French flavoring to it because of the wine and rosemary.