Oven Fried Garlic Rosemary Chicken
Rosemary Chicken is one of our favorite flavors when we cook chicken. We have many recipes, all with different herb combinations, but it’s the Rosemary which makes the taste pop. You find Rosemary in many Italian chicken recipes, as well as in other European cuisines. Fresh Rosemary is always great when you can find it or grow it. But, when you don’t have fresh available, you can always substitute dried or ground Rosemary. The flavor is just as potent and will bring you the flavor of Summer whenever you want it.
Our Oven Fried Garlic Rosemary Chicken gives you the fresh flavors of both Rosemary and Garlic, with the crispiness of the oven fried cooking using the small amount of the oil. It’s such a simple recipe, yet it is sure to please your dinner guests and family.
As an added suggestion, if you bake shortbread, a pinch of rosemary in the batter will surprise you with a bit of a European flair. Don’t use a lot, just a pinch to add a hint of flavor.
1 Frying Chicken (About 2 ½ to 3 Pounds) cut up
1 Teaspoon Ground Rosemary
½ Teaspoon Garlic Powder
½ Teaspoon Ground Black Pepper
1 Teaspoon Sea Salt
¾ Cup Flour
¼ Cup Olive Oil, or Canola Oil
Rinse chicken well and pat dry.
Combine flour, rosemary, garlic powder, black pepper and sea salt in a bowl. Pour dry mixture into a large resealable bag with the chicken. Shake until the chicken is coated well.
Heat the oil in a 13 x 9 shallow-rimmed baking pan in a 400F preheated oven.
Carefully arrange chicken in the hot oil in the pan, skin side down. Make sure the coated chicken is dry with the seasoning as any wet pieces could splatter when it is placed in the hot oil. Bake 30 minutes or until the underside is golden brown. Turn chicken and bake another 30- 40 minutes until done. Remove and cover with foil to keep hot until you serve it.