Monday, October 23, 2006

Rosemary Roasted Chicken

This is a mouthwatering chicken that will leave your whole house smelling aromatic!

1/2 cup butter (no substitutes)
4 TBS minced fresh rosemary
2TBS dried rosemary, crushed
4 cloves garlic, minced
1 tsp salt (I use sea salt for this one)
1/2 tsp pepper
5 lb. chicken
10 small red potatoes, halved
6 medium carrots, halved and cut lengthwise, then cut in 2-inch pieces
2 medium onions, quartered


1. In a sauce pan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan.
2. Spoon half of butter mixture over chicken. Place carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
3. Cover and bake at 350 degrees for 1 1/2 hours, basting every 30 minutes. Uncover and bake for 30 minutes or until juices run clear and vegetables are tender, basting occasionally

Note: I always recover my chicken with foil for about 10-15 minutes, which makes this really juicy and moist.