Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 8, 2011
Roast Chicken with Rosemary
Chicken From The Oven
Prep time:
10 minutesCooking time:
50 minutes“Broilers and fryers are different names for the same chicken. They usually weigh between 3 and 41/2 pounds. Choose one that is closer to 3 pounds for the most tender meat.”
Ingredients
Serves 4
- 1 (3-pound) chicken
- Salt and pepper
- 1 onion
- 1 clove garlic
- 3 sprigs fresh parsley
- 1 tablespoon olive oil
- 1/2 teaspoon crushed dried rosemary leaves
- 1/4 teaspoon crushed dried thyme leaves
- 1/2 cup white wine or chicken broth
Directions
1
Preheat oven to 425° F. Rinse chicken inside and out and pat dry. Rub generously with salt and pepper inside and out. Cut onion into wedges.
2
Place 2 onion wedges, garlic and parsley in chicken cavity. Place chicken breast side up in a shallow roasting pan.
3
Sprinkle with olive oil, rosemary and thyme. Arrange remaining onion wedges in pan and pour wine around chicken.
4
Roast for 50 minutes or until juices run clear when pierced with a fork, basting occasionally with pan juices. Cover with foil and let stand for 10 minutes before serving.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
Crush the herbs between your fingers to release their perfume and flavor before rubbing them on the chicken.
Great Pairings
Broccoli with Buttery Crumbs
During much of the year, fresh broccoli tops, also called crowns, cost less than frozen florets. Simply microwave the fresh broccoli with 2 tablespoons water as recipe directs in step 1.
You May Also Like...
Disney Holiday Collection
Bring the spirit of Disney into your home with these beloved characters and watch as faces around the table light up!
