Can You Use Fresh Rosemary in this recipe?

For you Laurie Colwin fans out there, see this wonderful recent piece about her in "The New Yorker" occasioned by the re-issue this fall of Colwin's food writing and fiction: https://www.newyorker.com/magazine/2021/10/18/laurie-colwins-recipe-for-being-yourself-in-the-kitchen ;o)

I've made this with fresh rosemary, freshly picked from a plant that was in full sun for most of the day. I used half of what's called for and it was actually a bit too much. Next time I'd use even less. ;o)

The recipe headnote says one can use fresh rosemary. There is no comment about adjusting quantity.

In any case, add as much as much as you'd like based on your own palate. After all, the most important thing is to please you and the people who will join you at your dinner table.

Jennifer Fuller -
Ah, another recipe from the late great Laurie Colwin! If you don't know them, try also her Damp Gingerbread recipe (adapted from Delia Smith) and her chutney (written for USA with lemons, adapted from an India recipe for lime chutney). And her roast chicken.
https://www.pinterest.ca/themoxiebee/laurie-colwins-recipes/
But back to your question. No reason not to use fresh rosemary, but be careful on amounts.
Usual ratio is 3:1 fresh to dry. But since rosemary is a strong herb, I would start with 1:1 fresh to dry, taste as you go and add more if and when you want.
https://www.thespruceeats.com/convert-herb-measurements-1706231#:~:text=In%20other%20words%2C%20use%20three,the%20recipe%20calls%20for%20fresh.