I planned on having a whole chicken for supper this evening and figured the marinade would work with it ... and it did.
The chicken has been marinading since yesterday.
I didn't have red wine vinegar so used apple cider vinegar instead. I combined the ingredients ...
And then mixed them together.
I always marinade meat in a plastic bag. It's easy to roll the bag around every once in a while to coat the chicken and there's no bowl to clean up afterwards.
Twenty-eight hours later, I put the chicken in the roaster pan.
I baked it at 375F for an hour and a half ... I uncovered it for the last half hour so the skin would brown and get crispy. Ta-da!
I served it with rice.
And it was good! The taste of rosemary came through and the meat was tender. I'd do this again.