rosemary marinated chicken    serves 4 - 6   1 roasting chicken 5 tablespoon vegetable oil 1 garlic clove, finely chopped 1 tablespoon chopped fresh rosemary needles 1 tablespoon white wine vinegar flour 1. Cut chicken into 6 or 8 parts and turn each piece in the flour. Heat 2 tablespoons oil in a frying pan and brown the chicken on all sides. Coat a roasting pan or casserole dish with oil. Lay the chicken pieces skin side down in the pan. 2. Mix 3 tablespoons oil, garlic, rosemary, salt and pepper together. Brush the mixture on the chicken. Sprinkle with vinegar. Cover with aluminum foil and place in the fridge for a few hours. 3. Heat the oven to 350° F. Place the chicken with cover in the oven and bake for 45 minutes. Remove the aluminum foil. Turn the chicken pieces over and bake for another 20 minutes. back