Cold Roasted Chicken

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

1. Preheat oven to 375 degrees.
2. Combine the sun-dried tomato paste, garlic, olive oil, pepper, salt, basil and parsley in a small bowl.
3. Rub the insides and out of chickens with mixture.
4. Roast chickens for 40 minutes.
5. Cool for 30 minutes, then place in the refrigerator to cool completely, about 2 hours.

tomato paste, garlic, olive oil, black pepper, salt, fresh basil, parsley, whole chickens

Taken from www.foodnetwork.com/recipes/emeril-lagasse/cold-roasted-chicken-recipe.html (may not work)