Roasted Garlic & Rosemary Chicken

We switched it up this year for Easter! Although a honey-glazed ham has benefits and is the traditionally served meat for this spring holiday, we opted for a healthier chicken breast recipe. And boy- the house still has the sweet aroma of roasted garlic and fragrant rosemary sprigs.

And I can't express to you how easy this was- I literally marinated these bad boys the day before, then slapped them on a baking sheet to roast- and POOF, look how gorgeous these birds turned out!

I do love a good slice of ham, but this tasty, garlicy, herby chicken wasn't missing ANYTHING on Easter Sunday!

Ingredients & Recipe:
Printable Recipe

• 4-6 bone-in chicken breasts, with skin
• 2 heads of garlic, 1 head-cloves peeled and smashed, 1 head- cloves just separated (no need to peel or smash)
• 2-3 Tbls. olive oil
• 1 Tbls. kosher salt
• 1 tsp. pepper
• 1 tsp. cayenne pepper (I promise it won't be hot, it really adds good flavor though)
• 2 Tbls. dried rosemary
• 4-5 sprigs fresh rosemary

The day before, marinate your chicken for optimal flavor! Rinse each piece of chicken briefly and place them into a large zip top bag (it's okay if there is some water from the chicken in the bag, it will actually help keep the meat moist!). Pour the oil into the bag, followed by the kosher salt, pepper, cayenne pepper, and the dried rosemary (Tip: lightly crush the dried rosemary before you toss it in the bag, do this by rubbing the rosemary in the palm of your hand with your opposite thumb, it breaks up the rosemary and allows all the fragrant oils to percolate). Also add in the head of peeled/crushed garlic cloves. Close up the bag, gently shake the chicken around to coat evenly (be careful not to poke the bones through the bag), and refrigerate for at least 4 hours, or overnight is best!

The day of, remove the chicken about 30 minutes before cooking to allow it to come close to room temperature (remember, cooking meat that has been given time to get the chill off of it, cooks much more evenly)! Preheat your oven to 400 degrees. Place a piece of foil on a baking sheet.

Remove each chicken breast from the bag of marinade, leaving any marinated garlic cloves stuck in the chicken's crevices back in the bag. Place each breast, skin-side up, on the baking sheet. Now, place the sprigs of fresh rosemary all around & in between the chicken breasts, and finally, toss on the separated garlic cloves (not peeled) on and around the chicken. Place the baking sheet in the oven and roast for 50-60 minutes.

Use a meat thermometer in the thickest part of the breast to check for doneness (you want the meat to reach 160 degrees). Once you remove the chicken from the oven, let the it rest with a foil tent over it for at least 10 minutes before serving or cutting into it. (Patience, my friends, patience! Plus this gives you time to finish up your side dish). Remove the chicken from the bone before serving or serve the whole bone-in breast, whatever you prefer!

You Could Also Try...

• Now what do I do with all that roasted garlic? It's too delicious to toss so get some crusty bread or rolls, squeeze the garlic out of the skin and spread it like you would butter!
• Save your chicken-bones to be boiled with veggies to make your own chicken broth.
• Of course you don't have to eat the skin on the chicken- peel it off before eating, but definately roast WITH it on- it helps keep the juices inside, i.e. keeps the chicken beautifully tender! And all you had to do was an easy marinade and slap the birds in the oven!