Well, this is late in coming! I was so beat on Thursday I didn't get around to posting, and we had a house guest arrive early Friday morning, then sickness set in the house, and, well, you know...
So here is the recipe for the Rosemary Roasted Chickens. It's so incredibly easy.
1 whole chicken, skin on
2 t. dried rosemary, chopped or crushed
1/2 t. salt
1/2 t. pepper
1/4 t. garlic
Olive oil
(Note: I'm guessing on these amounts, because I just threw it all in a bowl until it looked like a good ratio... so just judge for yourself if this looks right...)
Preheat the oven to 220. Mix up the spices together. Gently pull the skin away from the meat of the chicken, and rub the spice mixture into the meat, on the breast and thighs. Generously brush olive oil all over the chicken skin, and place breast up on a wire rack (with a drip pan below, preferably covered in foil to make the clean up easier!). Bake at 220 for about 30 minutes, then reduce the heat to 180. This locks in the juices and keeps that chicken nice and tender! Cook for another hour and check to make sure a thermometer inserted into a meaty part (not near a bone) comes to 180F or the juices run clear.
I don't think this could be any easier, and it is really yummy!
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