Garlic-Rosemary Roasted Chicken
Cooking Light, APRIL 1997
YUM! I made the herb mixture with probably double the rosemary and with 10 cloves of garlic. I spread it on under the skin and the let it “marinate” of sorts in the fridge until we were ready to put it in. It made for a very tender breast that was also VERY tasty! We also put about 2 cups of chicken stock in the bottom of the pan so the potatoes wouldn’t dry out. I would definitely make this again!
Knife
Cutting board
Measuring cups and spoons
Large roasting pan
Mini Cuisi
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