Rosemary Roasted Chicken

This recipe is one of my favorites. The ingredients are simple and the taste is clean.  It uses only five ingredients (except for he the chicken), and one is optional.

Ingredients for Rosemary Roast Chicken

1/2 cup chopped fresh rosemary
1/2 medium onion shredded (optional)
3 cloves garlic grated or mashed to a paste
1/2 teaspoon salt
olive oil (about 1/2 cup)
1 whole roasting chicken

Method

Combine rosemary, onion, garlic and half the olive oil together in a bowl. Clean and rinse your chicken in some lemon or vinegar solution. Make sure to get out the innards and discard.

Pat dry your chicken or allow to drain. Using your hand, rub your salt into your chicken, then rub your marinade all over outside and under skin where possible. Stick your chicken all over with a knife and try to stuff some of the seasoning into the holes you've made. Use all the marinade.

You can leave chicken in fridge to marinate for a couple hours or stick it right in the oven.

Preheat your oven at 350 degrees. Drizzle some of the remaining olive oil all over your chicken and roast for about an hour, or until when stuck with a knife the juices run clear.

For a darker and crispier coat, use a spoon to drizzle some of the oil drippings from the pan all over the chicken.

Tips:

Add potatoes to your pan. You may also use a stuffing in your chicken (will take longer to cook). If you cover the chicken with foil and then remove the foil halfway through it will cut the cooking time by about 10-15 minutes, however you may not get the crispiness on the outside.