Shirelle
08-02-2004 Monday, 02:49 PM
I made this last night, and I'm patting myself on the back today :) It turned out great! I think its the most tender chicken I've ever had.
The key to it is marinating it. I took a whole broiler/fryer and threw it in a bag with some lemon juice, rosemary, fresh minced garlic, and olive oil. I marinated it for 24 hours in a ziploc bag in the fridge, turning it every few hours.
Preheat the oven to 425. Grease a roasting pan, and cook it breast-side up for 1 hour-1 hr. 15 mns., uncovered until the juices run clear.
I served it with mashed potatoes, and pea salad.
Shirelle
The key to it is marinating it. I took a whole broiler/fryer and threw it in a bag with some lemon juice, rosemary, fresh minced garlic, and olive oil. I marinated it for 24 hours in a ziploc bag in the fridge, turning it every few hours.
Preheat the oven to 425. Grease a roasting pan, and cook it breast-side up for 1 hour-1 hr. 15 mns., uncovered until the juices run clear.
I served it with mashed potatoes, and pea salad.
Shirelle