We lived in Sault Ste. Marie, Ontario
for a few years back in the mid 90’s.
There were a number of Italian restaurants,
some better than others.
One restaurant that we patronized, occasionally, served a Cornish Game Hen that was roasted in lots of olive oil, garlic, rosemary, red pepper flakes and lemon.
The chicken was served with Spaghetti Aglio E Olio.
This is my version of the same dish.
Sometimes I make it with Cornish Hens but I also make it with chicken breasts.
Italian Roasted Chicken
2 Cornish Game Hens, or whole chicken breasts
3 or 4 sprigs of rosemary
2 heads of garlic, peeled and cracked
Juice from one or two lemons
Lemon zest (optional)
Hot red pepper flakes
1/2 cup olive oil
Kalamata olives (optional)
If using roasting chickens or game hens, split the birds down the back
and remove the back bone.
Place the chicken halves or pieces in the roasting pan. Toss in the
garlic cloves and the sprigs of rosemary. Season with salt, pepper and
red pepper flakes. squeeze the lemons over the chicken and drizzle with
the olive oil.
You can prepare the chicken up to this point and let rest in the fridge
for an hour or two.
Roast in a 450°F
Check after about 20 minutes and add some chicken broth to the pan.
This will stop the garlic from getting burnt. (If you are using the
olives add them now) Add more if needed. When chicken is done, remove
from pan and add a little more chicken broth, stir and serve sauce over
Pasta Aglio E Olio
1/2 cup olive oil
3 to 4 cloves of garlic, finely chopped
1/2 teaspoon hot red pepper flakes (less or more to taste)
1/2 cup chopped Italian parsley
Bring water to boil and cook pasta.
While pasta is cooking, heat olive oil in skillet. Add garlic and cook
on low for 1 minute. Do not brown. Add hot red pepper flakes to taste.
Drain pasta and add to pan. Toss to coat with oil and sprinkle with
fresh ground black pepper and chopped parsley. Serve as a side with
Veal Piccata, Breaded Chicken breasts or Italian Roasted Chicken.