Wednesday, October 24, 2012

Rosemary Roasted Chicken

The cooler fall weather means that I can not only bake up a storm of goodies, but also bake dinner!  We all loved this Rosemary Roasted Chicken.  It was moist, tender, and delicious.  I had 2 kids claim they weren't hungry and didn't want much chicken, only to ask for seconds. 

6 bone-in chicken leg quarters (about 5 pounds)
1 tablespoon olive oil
1 teaspoon salt
2 teaspoons paprika
1 1/2 teaspoons crushed rosemary
2 cloves garlic, minced
1/2 teaspoon pepper

Mix oil and spices in a large bowl.  Add chicken and toss to coat well.  Place chicken in a single row on a large baking sheet.  Roast at 425 for 30 minutes, or until chicken is cooked through. 

Recipe adapted from McCormick

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