1. |
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. |
2. |
Place chicken in a large bowl. Drizzle with the oil, and rub with spice mixture. Cover and refrigerate overnight. |
3. |
Pre-heat oven to 450 °F (220 °C). Spray a heavy roasting pan or skillet with cooking spray. |
4. |
Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons of water. |
5. |
Bake about 10 more minutes. Or until a thermometer registers 160 °F at the thickest portion of the meat, and the juices run clear. |
6. |
If the pan is dry, stir in another 1-2 tablespoons of water to loosen the drippings. Drizzle the vinegar drippings over the chicken in the pan. |
7. |
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken. |