Friday, April 22, 2011

Easy Rosemary Chicken (Whole or Breast)

This is how I will be preparing my chicken this Easter.  It's the first Easter that it's just my hubby and 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.
3.  Place about 1 t. dried or 1 T. fresh rosemary underneath the skin on the breasts.  You can optionally put it on the drumsticks, etc... too.
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.
6.  Once the chicken is throughly cooked pull out of the oven and let rest (and cool slightly) for about 10 minutes before carving.  Start gravy from the drippings  if you'd like at this point. :)
7.  Carve chicken however you desire and keep some of the rosemary on it if you can.
8.  Serve immediately.  Goes well with dressing, mashed potatoes, corn, veggies and other veggie casseroles.
Enjoy!  :)

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