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Chicken is one of our staples.
Roasting a seasoned chicken in the oven makes the kitchen smell
wonderful setting expectations for the fantastic flavors. We
were given a rosemary plant trimmed like a Christmas tree a few years
ago. It now grows in our garden and provides tons of fresh
rosemary.
Ingredients:
1 Whole
chicken, rinsed (3 pound)
Salt and pepper to taste
1 Small onion, quartered
1/4 Cup chopped fresh rosemary
1/4 Cup olive oil
Directions:
Season cavity of chicken with salt and pepper to taste. Stuff with the
onion and rosemary. Tie legs together with string and truss chicken if
necessary. Place securely on rotisserie hardware. Rub olive oil over
outside of bird and season skin areas with salt and pepper. Cook on
rotisserie over low heat for 2 to 2 1/2 hours or until chicken is
cooked through and juices run clear. Cooking time will vary a bit
depending on the size of the bird!
Optional - Roast Chicken in Oven
Rosemary Roast Chicken can also be cooked
in the oven. Preheat oven to 350 degrees F (175 degrees C). Place
chicken in a 9x13 inch baking dish or roasting dish and bake/roast in
the preheated oven for 2 to 2 1/2 hours or until chicken is cooked
through and juices run clear. Cooking time will vary a bit depending
on the size of the bird!
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