Slow-Roasted Rosemary-and-Garlic Chicken
Cooking Light, November 1998
Yeah, not so much. This is not one of those recipes you can make while you’re at work unless you use a vacay timer. The breast meat gets dry, the garlic and rosemary just overpowered the taste of the chicken, and you really need to watch the cooking time to keep the white meat from getting too dry.
I would cut the rosemary and garlic that goes under the skin in half. Next time, I would make sure I’m home or set a timer for the crock pot so the meat doesn’t get too dry. It did fall off the bone, though, and the dark meat was mighty tasty. We didn’t make any gravy with the juice so I don’t know what it tasted like.
Measuring cups and spoons
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