Oven Fried Garlic Rosemary Chicken

This recipe was one of our family favorites when I was a kid. My mom clipped it from a magazine in the early 60's. I reduced the salt and the fat significantly - they used way too much then, in my opinion. Enjoyed in the Midwestern U.S. region at many church potlucks. (I attended quite a few personally!)

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 2 1⁄2 lbs frying chickens, cut in individual pieces
• 3⁄4 cup flour
• 1  teaspoon  crumbled rosemary
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground black pepper
• 1  teaspoon salt
• 1⁄4 cup shortening (I use olive oil)

Directions

1. Wash chicken and dry.
2. Combine flour, rosemary, garlic powder, black pepper and salt.
3. Turn into a large bag.
4. Place all the chicken at once into the bag with the flour mix.
5. Shake until all pieces are coated well.
6. Melt shortening (or heat oil) in a 13X9X2 baking pan in a 400 preheated oven.
7. Arrange chicken in the hot fat in the pan, skin side down.
8. Bake 30 minutes or until the underside is golden brown.
9. Turn chicken and bake another 30- 40 minutes until done.