Roasted Rosemary Chicken
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, former PCC staff
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