Easy Fragrant Rosemary Roasted Chicken

Today my local market had fresh, all natural split chicken breasts on salefor 97 cents a pound. Twenty pounds came home with me and by tomorrow it will have been transformed into Perfect Poached Chicken, Garlic Baked Chicken (I will post the recipes) and Rosemary Roasted Chicken.(just like in the expensive restaurants, but cheaper..... lots cheaper)

INTO A PLASTIC BAG PLACE

1/2 teaspoon dried rosemary and one tablespoon extra virgin olive oil for each two pieces of chicken. Rub the rosemary between the palms of your hands before adding to the oil to release the aroma and flavor of the herb. If you have fresh rosemary, use one sprig, chopped up, for each two pieces of chicken. You don't want the stem, just the leaves.

Remove chicken from packages and rinse briefly under cold running water. Place rinsed chicken into the bag with the oil and herb mixture. Close the bag and squish the chicken around in it until all the chicken is covered with the herb and oil mixture.

Place in the refrigerator and allow to marinate for one hour. You may leave the chicken in the fridge for up to 24 hours if you want to do this step the day before.Since there is no acid in this marinade, it will not denature the proteins in the chicken with time and can be left in the marinade for a longer time.

AS ALWAYS WHEN HANDLING RAW POULTRY, REMEMBER THAT IT MAY CONTAIN BACTERIA HAZARDOUS TO YOUR HEALTH AND DO NOT ALLOW IT ORTHE UTENSILS USED WITH IT TO COME INTO CONTACT WITH FOODS THAT WILL NOTBE FULLY COOKED. WASH HANDS, UTENSILS, AND SURFACES WITH HOT SOAPY WATER BEFORE HANDLING OTHER FOODS. DO NOT SAMPLE OR TASTE UNDERCOOKED POULTRY OR COOKING LIQUID.

When you are ready to roast the chicken, place chicken breasts, bone side down, skin side up on a foil covered cookie sheet. Use a cookie sheet with sides so that the juices do not run off the edge. Any shallow baking dish will do, but I cook a lot at time, so I use cookie sheets or quarter sheet pans.

Spoon the rosemary and oil mixture over the chicken breast and rub it around a little with the back of the spoon. Sprinkle lightly with salt and fresh ground pepper.

Place in the center of a preheated 400 degree oven and bake until the skin is golden and crisp and the juices run clear, about 35 to 45 minutes Time will vary depending on the size of the chicken breasts pieces. Chicken must be cooked through to the bone.

The skin will be crisp and the meat juicy and tender. Most of the fat will cook out of the skin and baste the chicken for you. The aroma of the chicken roasting in the oven will fill your home with anticipation of the feast to be.

Allow to sit for 10 minutes before carving to allow the juices to re-distribute in the meat.

Serve with a salad, sides, and garlic toast. Leftovers may be stored in the fridge for up to 3 days and they are great for many uses. Try it cold with fruit or salad, or reheat it for a hearty warm meal. Pull the meat off the bones and use the fragrant chicken for a yummy pot pie or fricassee, or Sour Cream Chicken Enchiladas, or Flautas, or Chicken Mole or...... The choices are endless. Try it in my 10 Minute Chicken Gorgonzola Soup.

I always cook extra and pack it for the freezer. It is wonderful to pull it out for an instant entree on days I have no time to cook. Beats one of those expensive TV dinners any day of the week....lol.

ENJOY!!!!!

Angel