Rosemary Baked Chicken

Look… Oven Baked chicken is about the EASIEST thing in the universe. It really is. Put it in a baking pan, huck it in the oven, and pull it out when the juices aren’t pink anymore. But isn’t good flavor supposed to be a pain in the hiney to accomplish? With some fresh herbs, bouillon powder, and leftover oil from oven roasting vegetables, NO. It’s a lot easier than it looks. Last night I roasted some carrots and didn’t eat them all, so I was lazy and left the rest in the baking dish along with the Olive Oil. I covered them and left them alone because I knew I could use the oil and eat the carrots later. I also was busy reading. I didn’t want to get up and muck up my hands, then sit down and get my book all gnarly. The other situation to avoid was the ‘Turn the page, wash your hands. You turn the page, and then you wash your hands. And then you turn the page…’ scenario. Some of you will know this quote and equally want to avoid it. The best option was to dirty my hands once, wash them once, and not have to worry about supper until the end of chapter 6 (AKA Supper Time). This is a Put-it-together-then-huck-in-the-oven-and-forget-about-until-you’re-hungry type of recipe.

For Oven Baked Rosemary Chicken, this is what you’ll need:

1 small Chicken, dismembered.
¼ cup of lightly-used Olive Oil
Vegetable or Chicken Bouillon powder
Black Pepper
A sprig or two of fresh Rosemary

Turn your oven on to 275°F/140°C. Yes, ONLY 275°F/140°C. You know why? Because the chicken will be a LOT softer and more moist if you cook it on a lower heat for longer time. It will fall off the bone and make everyone a lot happier. Plus, with two hours of free time between putting it in the oven and supper time, think of all the wonderful things you can accomplish! You don’t have to watch the oven all the time, just let it cook. Its like a Crock Pot but easier to clean.

Take your leftover veggies out of the oil and add ¼ cup of water, a teaspoon of Bouillon granules, and black pepper. Lay your Rosemary along the bottom as well.

Roll your chicken pieces in the mixture so the oil makes the chicken shiny. Situate the pieces so there is a tiny bit of space between them.

Cover with Aluminum Foil and put the whole shebang in the oven and let it cook for about 2 hours. When the chicken is done, take the skin off and get rid of it. Its bad for your arteries anyway.

Use a fork to pick the chicken off of the bone and discard the bones.

Serve on top of some cooked rice and pour the juice from the cooking process over it all like a sauce.

Love Peace and Bacon Grease, Friends! Visualize Whirled Peas!


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