Simple Rosemary Chicken

When I made dinner the other night I realized that I tend to always fall back on the same recipe when I make chicken.  One, because its simple and quick; and two, because it's DELICIOUS!  For these two reasons, this is my absolute favorite way to prepare and enjoy chicken.

I usually roast a whole chicken because they are one of the best prices per pound when it comes to poultry.  But this week, chicken thighs were on sale, so I picked some up.  Chicken thighs are by far my favorite part of the chicken.  The meat is moist and the flavor is so wonderful.  I love to get a nice brown, crispy skin on the chicken as well.  Unfortunately, this night, I was in a pinch to get the chicken out of the oven as soon as it reached the right temperature, so there were still little spots where the skin wasn't as crisp as I like it.  So, when you look at my picture above, picture it just a couple of shades darker.  :) 

To make this wonderful chicken, all you have to do is rub oil or butter on the chicken and sprinkle fresh (or dried) rosemary on it.  Luckily for me, rosemary is growing like crazy right now.  Roast the chicken until the internal temperature is at least 165 degrees Fahrenheit.  That's it! Voila! Delicious chicken and a kitchen that smells amazing.  I usually serve it with a yummy salad.  This night, I had to use all the bits and pieces left over from my CSA box.  I sprinkled some of my Fermented Ginger Carrots on it with my dressing and had a tangy garden salad. 



Simple Rosemary Chicken
by Athena
Serves 4-6

1 whole chicken or pieces of your choice
2 TBS (or so) of your favorite oil or butter
2 TBS (or to your liking) fresh rosemary or 2tsp dried
1/2 onion and 1/2 apple to stuff in the cavity of the chicken (optional)

Preheat oven to 375 degrees.  Clean chicken and rinse cavity. Stuff cavity with onion and apple (if you choose). Rub oil over the outside of the chicken and sprinkle with the fresh rosemary.  Roast until the temperature of the meat at it's thickest point is 160 degrees  Fahrenheit.  For my convection roast oven setting it takes just under an hour for a whole chicken.  For just the thighs, it took about 30 minutes.  Enjoy!


Shared At: Foodie Friday, Decoming Lydia, Little House Friday DIY, Creative Corner, Makin' You Crave Mondays, Anti-Procrastination Tuesdays, Domestically Divine Tuesdays, Tempt My Tummy Tuesdays, Delicious Dish Tuesdays, Healthy 2Day Wednesdays, Whole Foods Wednesdays, Works for Me Wednesdays, Earning My Cape, Penny Pinching Party, What's Cooking Wednesdays, Real Food Wednesdays, Raising Homemakers