Rosemary-garlic baked chicken

Having a core go-to roasted whole chicken recipe makes weeknight dinners and quick lunches so easy. In this recipe, ordinary pantry staples—onion, vinegar, oil, and mustard—combine with chopped fresh rosemary to enhance the flavor of this simple baked chicken. Don’t have rosemary? You can use thyme, sage, or tarragon. At the store ask your butcher to give you the 8-cut of a whole chicken or look for this in the prepackaged area. It means you are getting 2 breasts, 2 thighs, 2 wings and 2 legs, individually portioned. It does not come skinned usually but you can request it or take care of that step at home. Simply pull gently on any visible skin to remove it. Discard skin or use it to enhance your chicken stock.