Easy Chicken Recipes - Home > Oakbrook Broasted Chicken > Roasted Chicken with Vinegar and Rosemary Print

Google
 
Web bestchickendishes.com

Roasted Chicken with Vinegar and Rosemary

Roasted Chicken with Vinegar and Rosemary

Place chicken on roasting rack in shallow baking pan, skin side up. In a small bowl, combine vinegar, garlic and rosemary. Brush chicken with vinegar mixture. Place broth in bottom of roasting pan.

Place chicken in a 350'F. oven and baste with pan juices until nicely browned and crisp, about 1 hour. Transfer chicken to platter and cut each section in half between breast and upper portion of leg. Cover with foil.

Spoon off fat from roasting pan. Add 2 tablespoons of cold water to pan and place over high heat, scraping any fragments left in bottom of pan with wooden spoon. Strain pan juices into bowl; season with salt and pepper. Spoon pan juices over chicken and garnish with rosemary. Remove skin before serving.

Ingredients:
1 Frying chicken (cut in half and well trimmed of fat (3 lb))
1/3 c White wine vinegar
1 tb Minced garlic
2 tb Minced fresh rosemary OR 2 t Crumbled dried rosemary
3/4 c Chicken broth
1/2 t Coarse salt
1/2 t Freshly milled ground pepper
4 Fresh rosemary sprigs