Garlic Rosemary Chicken

My mama, the tall blond sparkplug I spoke of in my mother's day post, cooked some delish dinner last night. I'm back home for a few days and taking full advantage of the big 'ol stocked kitchen, of course. Now mama is a nearly 30 year vegetarian, but makes the good stuff for her entirely carnivorous family. With what she had in the kitchen, mama roasted chicken. Here's what it looked like before going in the oven:

Couldn't you just blow that picture up and hang it over your fireplace?

In a chicken-drunk haze, we were all too blissfully stuffed to bother with an "after" photo. So make this yo' own self and you'll find out.

Recipe (no precision here, eyeball it. trust your instincts, wise chef.):

- Chicken thighs and breasts, bone in
- Rosemary twigs
- Smashed garlic pods, tossed in pan
- Chunks and slices of lemons and limes
- Stubbs Chicken Marinade

Throw the raw chicken and a bottle of Stubbs' Marinade in a ziploc in the fridge 1-3 hours before cooking. Then mix all this good stuff up in a roasting pan and cover it in the oven at 350 for about an hour, then take off the cover and let it cook on for another half an hour. Bon appetit, yall!