Rosemary Roast Chicken

1. 1

   The evening before, wash and dry the chicken.

2. 2

   Very carefully, stick your fingers between the skin and the meat of the breast. Turn the chicken over and do the same to as much of the back, thighs and legs as you can without tearing the skin.

3. 3

   Strip the rosemary leaves from the stems.

4. 4

   Finely chop rosemary leaves with the garlic and salt.

5. 5

   Push the mixture under the skin and spread it around.

6. 6

   Pepper the inside of the chicken.

7. 7

   Wrap it in plastic wrap and refrigerate overnight.

8. 8

   The next day, unwrap and roast at 350u00b0 for 75 minutes or until done.

* Per serving · 4 servings · Values may vary.

No additional tips available.