Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 \N | To 2 1/2 to 3 lb fryer or broiler, disjointed |
| 2 tablespoons | Flour |
| 3 tablespoons | Safflower or corn oil |
| 3 larges | Cloves garlic, pressed |
| 1 tablespoon | EACH:olive oil, lemon juice |
| 1 tablespoon | Dried rosemary |
Source: MAINPOUL.ZIP
Salt, pepper
Wipe chicken with a damp cloth and sprinkle with flour on all sides.
In a heavy-bottom skillet, heat oil and brown chicken well on all sides Transfer to a foil lined baking dish. Mix garlic, olive oil, lemon juice; spread on chicken, then sprinkle evenly with rosemary that you have crumbled between your fingers. Salt and pepper lightly and cover tightly with foil. Marinate in your refrigerator for four hours. Then bake in a preheated 350 degree oven for 1 hour. Uncover, last 20 minutes. Serves 5 to 6.