Weather: sunshine, birds, breeze… bliss
What I’m listening to: National Geographic Channel
I picked up a big picnic pack of bone-in, skin-on chicken pieces on sale at the market and was anxious to get home and find a way to incorporate some of the fresh rosemary we have planted in the garden. The classic, fresh flavors of lemon and rosemary are perfect for summer and the method is rather simple… it tastes like I put a whole lot more work into it than I actually did. And the smell that fills the house is just one big welcome home hug.
I baked my chicken on a cooling rack on top of a baking sheet so that the air can circulate underneath the chicken and get brown and crisp on all sides. This prevents the bottom of the chicken from boiling in its own juices and getting soggy. The result is juicy, flavorful meat and golden, crispy skin.
I sliced some potatoes and onions and put them underneath the cooling rack during baking, allowing them to roast and caramelize in the chicken juices- but of course, that delicious bit is completely optional.