Oven Fried Rosemary Chicken |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A great moist & crunch chicken recipe. Don't tell anyone, but it came from Stonyfield yogurt. Ingredients:
16 ounces low-fat plain yogurt |
2 tablespoons fresh rosemary, chopped or 2 teaspoons dried rosemary |
1 tablespoon grated lemon zest |
2 garlic cloves, chopped |
1 whole chicken, cut up (or just the pieces you like the most) |
water, with |
1 egg, beaten |
2 cups bread crumbs melba toast |
Directions:
1. Mix yogurt, rosemary, lemon zest and garlic and pour over chicken in a 9X13 glass baking dish.
2. Cover and refrigerate at least 4 hours or overnight, turning once during that time.
3. Heat oven to 400°F.
4. Shake excess yogurt mixture from chicken, dip in egg wash and roll in crumbs.
5. Place on a greased jelly roll pan. Repeat with remaining chicken pieces.
6. Bake for 45 minutes or until juices run clear from thickest piece. No need to turn chicken.
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