Orange Rosemary Roasted Chicken

While the rest of the country freezes in the snow, it was 67 degrees here in Scottsdale yesterday. We even went to my father in law's house for a barbecue. Jim has citrus trees in his yard which are full of fruit right now. I was thrilled when he gave me a big plastic bag & told me to pick all I wanted. Citrus makes a great combination with Rosemary, given our weather Rosemary is grown as a shrub in Arizona. If you don't live in Arizona & you can cut some Rosemary off some one's bush or have a friend give you some oranges from their bounty, you can buy them at the grocery store. If you prefer all white meat just use all breasts, if you prefer a whole chicken, use the same method for preparing but cook the chicken for 20 minutes per pound of the bird. So if you have a 6 pound chicken roast it for 2 hours. This recipe is simple & healthy, enjoy.
3 skinless, bone-in chicken breast halves

3 skinless, bone-in chicken legs with thigh pieces

2 garlic cloves, minced

1 1/2 teaspoons extra-virgin olive oil

3 teaspoons fresh rosemary, chopped

freshly ground black pepper

1/3 cup orange juice
Directions
Preheat the oven to 450 F. Lightly coat a baking pan with cooking spray.
Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil and sprinkle with rosemary and pepper.
Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and bake for 30 minutes. Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out.
Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the chicken and serve immediately.