Rosemary Roasted Chicken
Ingredients:1 ea 3 ½ lb Whole Chicken
1 T Kosher Salt
½ T Black Pepper
1 T Rosemary (Fresh, Chopped)
1 T Olive Oil
- Brine Chicken; complete instructions here.
- Mix Salt, Pepper, Olive Oil and fresh Rosemary in a small bowl. Generously rub the Chicken with spice mixture over the entire outside and inside cavity. Let it rest in the refrigerator, wrapped loosely with plastic wrap, for at least 1 hour and no more than 4 hours.
- Preheat oven to 450˚ F. Roast Chicken in a 13” x 9" baking dish for 35 minutes. Remove Chicken to the top of the stove, making sure to close the oven door. Baste Chicken with drippings, repeating every 5 minutes for an additional 15 - 25 minutes or until the temperature of the thigh reaches 158˚ F.
- Move Chicken to top of the stove. Let it rest for 15 minutes or until the carryover temperature of the thigh reaches 165˚ F.