This dish is loaded with flavor thanks to the addition of fresh herbs and lots of garlic. Pair it with mashed potatoes and a salad, for a simple Sunday dinner.
7poundwhole chicken cut up, or 6 pounds of your favorite parts
3tablespoonextra virgin olive oil
8clovegarlic chopped
2tablespoonfresh rosemarychopped
Instructions
Pre-heat oven to 425 degrees. Line a heavy-duty, rimmed sheet pan(s) with parchment paper.
Pat all the chicken pieces dry with a paper towel. then season with salt and pepper. Place chicken in a large bowl; add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
Place the chicken pieces on prepared sheet pan(s). Roast in the oven for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown.
Reheating Instructions
Reheat rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes.