Rosemary Chicken Wednesday, October 10, 2007


1 frying chicken, cut into serving pieces 2 to 3 lbs
salt and pepper to taste
olive oil
2 TBSP garlic powder
fresh rosemary


Place chicken in a single layer in a baking pan. Drizzle generously with olive oil. Sprinkle with salt, pepper and garlic powder. Strip leaves from rosemary and scatter generously over chicken. Toss in stems for good measure. Place uncovered in a 375 deg oven and bake until brown and tests done. (About 1 hour)

You may want to turn the chicken about half way through.

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