Rosemary Baked Chicken Recipe

Posted at 10:43 AM, Oct 10, 2014
and last updated 2014-10-10 06:44:14-04

Rosemary Baked Chicken Recipe

From Elder Care Services


Olive or vegetable oil cooking spray

3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish

8 cloves garlic, finely chopped

1 teaspoon salt

1 roasting chicken (6-7 pounds)

Kitchen twine

1 lemon, sliced (optional)

Directions: Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.