Rosemary Chicken


  • No stick cooking spray
  • Olive oil to coat chicken - about 1/3 cup
  • Sprinkling of seasoning salt, pepper and salt
  • 1/4 to 1/2 cup fresh rosemary
  • 1 cup of dried plums
  • 2/3 to 1 cup fresh or dried cranberries
  • 2/3 cup stuffed olives
  • 1 cup mountain chablis (white) wine
  • 1 - 21/2 ro 3 lb chicken fryer split in half


Preheat oven to 350 degrees. Coat 13" x 9" baking dish with cooking spray. Wash and dry chicken halves. Coat each 1/2 chicken generously with olive oil. Wash and dry rosemary and pull leaves from stems then pat on skinless side of chicken and place in cooking dish skin side up and pat generously with rosemary leaves. Sprinkle on seasoning salt, pepper, and salt. Place in preheated oven and bake for 30 minutes. Remove from oven and add wine to chicken. Place plums, cranberries, and olives on and around chicken. Baste the chicken with wine and chicken juices every 10 to 15 minutes until leg sections move easily. Serve in cooking dish.
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