Preheat oven to 375. Combine 1 T. rosemary, oil, salt, and pepper in a small bowl; stir well, and set aside. Remove and discard giblets and neck from chicken. Rinse chicken under cold water, and pat dry.
Originally Submitted
6/10/2008
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You can add this Rosemary Roasted Chicken w/ Mushroom-Shallot Gravy recipe to your own private DesktopCookbook.