Easy Rosemary Chicken
1 4.5- 5 Pound whole bodied fryer chicken; quartered
1/4 cup olive oil
1 large lemon; juiced
Several sprigs of rosemary snipped; or 1-2 Tablespoons dried
Salt and fresh ground pepper
8-10 cloves garlic; peeled
Use a large, heavy roasting pan. Spray pan with non-stick cooking spray, add olive oil, lemon juice, and rosemary. Thoroughly season chicken pieces with salt and pepper, then place in pan and turn to coat with oil and lemon.
Add cloves of garlic around chicken. Preheat oven to 425 degrees F. Bake for 20-25 minutes at 425 degrees. Turn chicken over and decrease temperature to 375 degrees.
Bake another 35 to 40 minutes or until done. You can add quarters of red potatoes when you turn the temperature down to roast alongside it. Also baby carrots may be added at the beginning. Makes wonderful chicken noodle soup from the leftovers.
Chicken is so versatile and a great frugal food as it can be used in so many ways and be used in so many ways. Such as Sandwich fillings, hot with roast vegetables, cold with a salad, in soaps and stews and whole legs for lunch boxes.
This recipe will work great with any of these options. I love rosemary and I understand that it works really well with Chicken dishes. I like to add rosemary to add a little extra pep to my salads and potatoes a lot so I grow it fresh in my garden along with many other herbs.
Chicken is also cheaper to buy than other meats at the moment and because it can be used in so many ways will still mean that the whole family will still feel that they are getting varied meals. So buy chicken in bulk and freeze to save even more money.
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