Friday, January 21, 2011

Rosemary Roasted Chicken

So what, who cares, I like to roast. I don't have a problem. I can keep my roasting under control... if I wanted to!  It's just that it's so easy, you just throw some stuff in the oven.
What you need:
  • 1 whole chicken, rinsed & giblets removed (yuck, I hate the word giblets)
  • olive oil
  • fresh rosemary or other herb
  • half of an onion, quartered
  • 2 garlic cloves (or more)
  • salt & pepper to taste
What you do:
  1. Preheat oven to 350 degrees.
  2. Place chicken in a roasting pan or cast iron skillet, and rub outside of chicken with olive oil. 
  3. Sprinkle inside and out with rosemary and salt & pepper.
  4. Place onion pieces in chicken cavity along with any extra rosemary.
  5. Stick the garlic under the skin of the chicken.
  6. Bake uncovered 1 hour and 30 minutes in the preheated oven, to a minimum internal temperature of 180 degrees. Cooking time will vary depending on the size of the bird.
  7. Remove from oven and baste with drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Dressed Chicken

Cooked Chicken

PS- Rosemary grows really well in Central Texas, give it a try. We have lots of rosemary growing in our yard and enjoy it all year long.

3 comments:

  1. What time is dinner? Yum. As I was reading, I was wondering if rosemary grew year round in TX, and you were kind enough to answer. I have an anemic plant in a pot in the house. I love the stuff. Remind me sometime to tell you the story of Seth, our neighbor and rosemary.

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  2. Rosemary is just wonderful! Mine has been blooming and the bees are crazy about it too.

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