Rosemary Roasted Chicken

Preperation time
10 m
Skills level

Serving size
4
Country of origin

Preparation time: 10 m
Cooking time: 50 m
Ready in: 15 m
Servings: 4

Ingredients

  • 4 large split chicken breasts halves on the bone
  • 1 -2 sprigs rosemary
  • sea salt
  • extra virgin olive oil
  • non-stick roasting pan (who wants to do alot of scrubbing!)
Recipe Type:
Course:

Making delicious chicken starts with good quality chicken. I prefer Bell and Evans. The other important ingredient is a good quality olive oil. Test your olive oil by dipping some fresh Italian bread in it and if it has a smooth taste and no after taste, it’s going to be perfect to flavor your chicken. Here are the directions for Rosemary Roasted Chicken.

Start by rinsing your chicken with cold water and patting dry. Put your chicken in a roasting pan, and season well with sea salt or table salt. Generously season both sides. Then, drizzle extra virgin olive oil on the skin side, and add a sprig or two of Rosemary. Rosemary will infuse a wonderful flavor in your chicken and will make the house smell yummy. It can be potent, if so, take out the Rosemary and discard it after 30 minutes. That will be enough time to infuse the flavor.

I prefer to use a high oven temperature when cooking chicken like 420 degrees, but you can go down to 400 degrees if you prefer. I put the chicken in the oven for 30 minutes uncovered, then cover the chicken and let it cook an additional 20 minutes or longer until the juices run clear and it has reached a safe minimum internal temperature. Checking for the proper internal temperature in the thickest part of the chicken. Your cooking times will vary based on how many pounds you are cooking. This meal was roughly 3.4 lbs and I cooked the chicken close to 50-55 minutes and until all the juices ran clear. You can uncover the chicken the last few minutes to get the skin browned on the outside. My girls love the crunchy skin!

Take it out of the oven, and let it rest covered for 10-15 minutes so all the juices evenly distribute. Then, it’s ready to serve. Don’t forget to use the little yummy bits in the pan. Put in a little flour, a tablespoon of butter, and you can heat some chicken broth and add that to the pan or just put the roasting pan on the stove top and turn the heat on low and stir. Whisking  it will ensure there are no lumps. This is how my mom made gravy growing up. We never used gravy from a jar.

Here are some of the meals you can make with the baked chicken: Lemon & Capers Chicken and homemade chicken soup or Orzo, Chicken & Olives  or Chicken Noodle Stewp