Rosemary Chicken

Stab the chicken with fork. Rub all ingredients except oil for frying to the chicken.

Store the chicken in the fridge for a couple of hours. (Or leave it in a container outside the fridge for half an hour)

Heat oil in a pan. When my cast iron skillet is hot, carefully put the chicken on the skillet. After a couple of minutes, flip the chicken. (If the chicken still sticks, wait a bit until it's cooked, before flipping.

Press the middle of the chicken to ensure it is cooked properly. If it is firm but still juicy, it is done.