Saturday, April 28, 2012
Roast Chicken with Rosemary, Lemon, and Honey
The rosemary springs in this recipe made the chicken breast taste delicious and fragrant. I was skeptical when the chicken came out of the oven since the skin wasn't as crisp as my normal roasted chicken. However, once we ate the meat my husband and I were both impressed by how much flavor the fresh rosemary gave to the chicken meat. The leftovers were great for chicken salad and I have frozen the remainder since it will make a great chicken pot pie in a couple of weeks. Overall, while the skin isn't overly crispy the meat is moist and delicious.
For the recipe go to Roast Chicken with Rosemary, Lemon, and Honey.