Roasted Chicken

When I was reading 501 Amazing Uses for Salt, Vinegar, Baking Soda, Olive Oil and Lemons, I found a recipe for a chicken breast marinade that sounded good and easy.

I planned on having a whole chicken for supper this evening and figured the marinade would work with it ... and it did.

The chicken has been marinading since yesterday.

I didn't have red wine vinegar so used  apple cider vinegar instead.  I combined the ingredients ...

And then mixed them together.

I always marinade meat in a plastic bag.  It's easy to roll the bag around every once in a while to coat the chicken and there's no bowl to clean up afterwards.

Twenty-eight hours later, I put the chicken in the roaster pan.

I baked it at 375F for an hour and a half ...  I uncovered it for the last half hour so the skin would brown and get crispy.  Ta-da!

I served it with rice.

And it was good! The taste of rosemary came through and the meat was tender.  I'd do this again.