Roasted Rosemary Chicken
Simple Roasted Rosemary Chicken
- 4-6 pieces of boneless skinless organic chicken
- 2-4 large sprigs of fresh rosemary, picked and chopped fine, should make 2 tbsp (give or take depending on how much chicken you have. Use more for chicken on the bone).
- 2 tbsp Olive oil
- a few shakes of Salt and pepper
Mix oil, rosemary, salt, and pepper in a large mixing bowl. Add the chicken and mix well. Once mixed, there should be little oil left at the bottom of the bowl and most of the herbs and spices should cling well to the chicken.
Place on baking sheet / or pan and roast in oven at 350 (pre heated)
Roast in oven for 15 minutes and check for doneness. Best way to check meat is with a probe thermometer. It’s the most precise way of telling if the chicken is done. The perfect internal temperature is 165 degrees for dark meat, 160 degrees for white. If you don’t have an instant-read thermometer, you can always do a little cut into the middle to check that it’s just about opaque in the center. With bone-in pieces, if you insert a small knife to the bone and juices run clear, you are good. If they are still pink, let it go a little longer. Just watch it carefully and take it out a minute before it’s cooked through (the heat will carry-over the cooking as it rests). LET YOUR CHICKEN (OR ANY MEAT) REST for 5-10 minutes. This will prevent all the juices from running out of it when you cut into it.
Serve and enjoy!