Have been making rosemary chicken for years and for me, simplest is best, especially when roasting. Lemon and rosemary inside is wonderful. I also make rosemary butter (fresh minced rosemary worked into buuter) Lift breast skin up very gently by placing fingers undenearth the skin and lifting very gently..spread rosemary butter all over the breast meat..cover as much as you can. Sprinkle with paprika and a little garli salt.roast for about 1 1/2 hours or until juices run clear. Best chicken I've ever had/1

Reviewed On: Jan. 10, 2009

This has been my absolute favorite recipe for several years. Am asked to bring it just about everywhere over the holidays. The recipe I was given is only slightly different - it calls for 2 slightly under ripe PEARS! I don't bother will peeling them..just core and cut into medium chunks. The orange zest polishes it off nicely..I make it several says in advance (or not..if I can't stay out of it) Always make more than you think you need..it never lasts. It's great on oatmeal, cottage cheese..goes well with fish,too. Best thing is that it will keep in fridge almost indefinitely! Whenever I can find fresh cranberries...I love to make it..not just for the holidays. Bon apetit!

Reviewed On: Jan. 10, 2009