12 sprigs fresh rosemary
4 tsp minced garlic
salt & pepper
4 pieces chicken (leg and thigh)
large oven safe saute pan
large oven safe pot
Stuff rosemary, garlic, and italian salad dressing under the skin. Smother chicken on both sides with dressing, top with remaining rosemary and place in fridge to marinate for 30 minutes or more. I used the saute pan that I would be cooking in.
Pour off any pooled liquid, then allow the chicken to rest 10-15 mins. Top the chicken with a pot and two bricks. I didn't foil wrap them. Saute them on med-high heat for 5 minutes. The weight of the brick helps the skin form a crispy brown top.
Put into a preheated 400 oven for 10 minutes. (I had potatoes already in there at 400, so I let them share the space). I gotta remember to prick the potatoes next time. They made an exploding mess all over the oven.
Here's a neat photo where you can see the whole rosemary sprig under the skin of the chicken. It was beautiful on the plate.