Flaming Rosemary Baked Chicken

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A flaming touch to a traditional dish. The seared rosemary gives it incredible flavor. And your kitchen will have an incredibly satisfying aroma.
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At a glance
Main Courses

1 Whole chicken

1 small jar of dijon or grain mustard. (Yellow mustard works fine, too.)

Coarse Kosher sea Salt

Fresh ground black pepper

8-10 sprigs of fresh rosemary

3-4 celery stalks

1 onion

1 red or green bell pepper 


Soak the rosemary in water for 2-3 hours prior to cooking.

Preheat oven on Bake to 425 degrees.

Dice the celery, onion, bell peppers and stuff as much as you can into the cavity.

Coat the outside skin with mustard.

Sprinkle salt & pepper all over the chicken.

Place chicken (breast up) in an oven-safe baking dish and cover the breast with rosemary sprigs. The more rosemary you use...the better.

Reduce oven heat to 350 degrees.

Bake chicken between 60-90 minutes. A 5 lb bird will probably take about 70 minutes. The rosemary will dry out and turn brown.

Check the chicken for doneness at 60 minutes by trying to move the leg (drumstick). If it moves with ease...it's pretty much ready. To be absolutely sure you can cut into the bird between the thigh and the breast. If there's any pink liquid leave it in the oven for 15 minutes longer. You want the meat to be white and moist. 

Wearing an oven mitt, grasp the dish and remove the chicken from the oven.  Immediately take it out outside and light the rosemary with a match. The rosemary will flare and scorch the crispy skin. Let it burn out then brush off burned rosemary with a paper towel.




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