My favorite way to eat chicken is roasted. Restaurants and grocery stores would like us to think this is not a luxury we could manage in our own home oven, and though I do sometimes feel drawn to those expensive rotisserie ovens which spin whole birds on a spic, I tell myself it isn't necessary. Regular old oven roasted chicken with sea salt and rosemary is so good! Here is how simple it is.
Set your oven to 450 degrees.
Fill the bottom of your greased dish with carrots, thinly sliced.
Sprinkle with some rosemary.
Top carrots with bone-in, skin-on chicken breast or whole chicken.
Add some sea salt, or our favorite, Herbamare seasoning, and rosemary to the chicken.
Roast for about one hour.
Remove from the oven and allow to rest about 10 minutes.
(I like to add the sea salt to the carrots after baking to preserve the natural minerals)