Baked chicken rosemary

Yield: 4 servings

Measure Ingredient
1 each Chicken, whole, broiler/ fryer, cut into parts, skinned
1 teaspoon Oil, vegetable
½ teaspoon Rosemary
½ teaspoon Paprika
¼ teaspoon Salt
⅛ teaspoon Pepper
½ cup Wine, white, dry

Preheat oven to 350 F.

Place the chicken, skinned side up, in a baking dish. Brush oil over the chicken. In a small dish, mix together the rosemary, paprika, salt and pepper. Sprinkle this mixture over the chicken.

Pour the wine around the chicken in the baking dish.

Bake, uncovered, basting frequently with pan juices, for 50 minutes or until the chicken is brown and fork tender.

Per serving:

: 232.0 calories

: 35.0 g protein

: 6⅒ g total fat

: 1.3 g saturated fat

: 1⅕ g carbohydrate

: 115.0 mg cholesterol

: 262.0 mg sodium

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest

: Delmarva Poultry Industries, Inc.

: Georgetown, Delaware, 19947-9622 From: Rob Stewart Date: 09-08-94

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