I've got this chicken in the refrigerator and it's day has come. I'm trying to decide whether to smoke it on the grill or bake it in a small roaster out on the patio so the kitchen stays cool.

I like this idea of marinating the chicken after it's browned because the flavor would be introduced in a different way, but we'll see, maybe it's a so-so outcome.

Chicken Rosemary

1 3 pound (or so) chicken, cut in pieces for frying
Flour for dredging
2 tablespoons oil
1 teaspoon garlic salt (or garlic powder/salt)
1 tablespoon seasoned salt (like Lawry's)
1 tablespoon rosemary
1/4 teaspoon pepper
1 tablespoon vinegar (wine vinegar or balsamic)

Dredge the chicken pieces with the flour. Heat the oil in a skillet and brown the chicken on all sides. Put a skim of oil in the bottom of a shallow baking dish and place the chicken pieces in it, close together, skin side down. Combine the seasonings with about 1 tablespoon oil and brush over the chicken. Drizzle with the vinegar. Cover and marinate in the refrigerator several hours before baking. Bake, covered, in a 350 degree oven for 45 minutes. Remove cover and turn the chicken skin side up, then continue baking 20 minutes or until tender.

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