DIRECTIONS
In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper. Bake, uncovered, at 350° for 55-65 minutes or until a meat thermometer reaches 170°, basting occasionally with reserved marinade. Yield: 6 servings.