Roasted Rosemary Chicken

Serves: 4

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Rub or crush rosemary and add with garlic to the olive oil in a small bowl. If possible, let sit for at least 15 minutes.

Place chicken, skin side down, on a rack or in a baking dish and brush with half of the herb-infused oil. Roast in a preheated 325°F oven for 30 minutes. Turn the chicken over, baste with the remaining herb-infused oil, and continue baking for 15 minutes or until the chicken is tender. If desired, when turning the chicken over, increase the oven temperature to 400°F to give the chicken a darker color and crisp skin.

Recipe by Ken Charney, former PCC staff

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More about: chicken, rosemary


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Preperation clarification

Looks like a step was skipped in the instructions. This only makes sense if you add "Have the butcher split the chicken and remove the back, you can reserve the back for another use."

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