Everyone has their favorite to-go dish for days when you want to stick it in the oven and forget it. Our favorite fall recipe is Rosemary Chicken (or Rosemary Children as I accidentally tweeted out one day in error to jeers of laughter and raised eyebrows from my followers).
Perfect for those hectic days when both work and family require your full attention. It’s very simple to prepare – just blend together the rosemary and garlic into a delicious paste, goop it on the chicken and stick it in the oven – and the aroma while it’s baking is heavenly.
Never Fail to Impress Rosemary Chicken
2 to 3-pound broiler-fryer chicken
Salt and pepper
1 medium-sized onion, quartered
1 clove garlic, minced or mashed
1 teaspoon salt
1 to 2 teaspoon rosemary leaves
1 to 2 tablespoons lemon juice
Cooking Note: Find a chicken to fit your ceramic pot or roasting pan closely. The space between the chicken and the side of the pot should be no more than half an inch with the lid on.
- Sprinkle the inside of the chicken cavity lightly with salt and pepper.
- Put onion inside body cavity and skewer shut.
- If necessary, truss the chicken with cord to fit compactly inside pot.
- Combine garlic, salt, and rosemary into a paste and rub over bird. Pour the lemon juice over the top, cover.
- Bake in a 450 oven for about 45 minutes to 1 hour, or until tender.
For a 4 to 6-pound roasting chicken: Bake in a 450 oven for about 1 hour and 15 minutes or until tender.
What is your favorite fall recipe? Tell us what is it and why you love it in the comments below!
