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Roasted Chicken with Vinegar and Rosemary

September 19, 2006
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.

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