Baked Rosemary Chicken
- SERVES
- 4
- COOK TIME
- 2 Hr 30 Min
"Parsley, sage, rosemary, and thyme," goes the song. Well, there's no thyme in this chicken dish, but they'll be singing about it anyhow.
What You'll Need
- 1 tablespoon chopped fresh parsley
- 1 tablespoon dried rosemary
- 1/2 teaspoon dried sage
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (5-to 6-pound) chicken
- 1 tablespoon vegetable oil
- 1 teaspoon paprika
What to Do
-
Preheat oven to 350 degrees F. In a medium-sized bowl, combine parsley, rosemary, sage, salt, and pepper. Using your hand, gently separate skin from chicken and rub seasoning mixture under skin, inside cavity and on outside.
-
Place chicken in an ungreased roasting pan and rub with vegetable oil, then sprinkle with paprika. Cover with aluminum foil and bake 2 hours.
- Remove aluminum foil and bake an additional 25 to 30 minutes, or until no pink remains and juices run clear.
Notes
- For crispier chicken, bake it on a roasting rack in the roasting pan.
- Can substitute tarragon or thyme instead of rosemary.