This is how I will be preparing my chicken this Easter. It's the first Easter that it's just my hubby and me...so we're starting a new tradition. While I had intended for it to be a big meal with Ham and fixings, it turns out chicken was a more economical (and I like it better anyway...) option. So, that's why I fixed it up nicely and want to share this recipe with you before Easter in case you're looking for options too! :)
Easy Rosemary Chicken:
Chicken (whole or breasts, preferably with skin on--more about that later)
Rosemary (fresh or dried)
1. Preheat your oven to 375 degrees.
2. Lift the skin up from the breast of the chicken, so that you'll be able to put the rosemary underneath it. Like shown.
4. Put the skin back down and smear (sounds gross I know...but it's what it is) butter (about 1/8-1/4 c. for a whole chicken) all over the chicken on the outside of the skin. This will ensure it will get golden brown and crispy on the outside (not that we'll eat the skin) and nice and juicy on the inside! :)
5. Place in a baking dish or roasting pan and into the oven for about 60 minutes for bone in breasts, and about 2 hours for a 5lb. chicken. Click here for more instructions on how long to cook a chicken. You can baste if you'd like while cooking the chicken, but it's not needed with this method.