I adore baked chicken. My mother used to roast one in the oven and make two or three meals out of it. In this house, I have to make it for me to eat out of the oven and use the rest in recipes that Chris will eat. Even James now tells me that chicken does not belong in the oven. Wrong! This beautiful dish is proof enough that they are crazy and mama was right. Preheat your oven to 375 degrees F and let’s get busy!
I started the whole shubang off with removing the breast bone. Why? Because I wanted to. It made this dish ten times cooler to me and I love the way the chicken covered the potatoes and carrots to protect them from the heat and add flavor. It makes a really cool presentation as well.
I used assorted small potatoes, baby carrots, three cloves of garlic coarsely chopped, half of a medium sized onion, a generous drizzle of extra virgin olive oil, and some salt and pepper to finish it off. Give this entire batch a good stir to coat everything well before placing the chicken on top. I also did a rough chop on two tablespoons of rosemary from just outside my kitchen door. I used one tablespoon on the veggies before I stirred them. I just realized I didn’t mention it before so now you know.
My son bought this at the grocery store and has been using it on wild game so I decided to give it a try. Similar to garlic salt in taste but with so much more flavor than just garlic salt. I used this generously on both top and bottom of my chicken. Drizzle olive oil, sprinkle the seasoning, flip and repeat.
After seasoning the underside of the chicken, I placed it skin side up and seasoned the top just the same as I did the bottom. Olive oil drizzle, Everglades seasoning generously, and a sprinkle of the last one tablespoon of rosemary over the top. I slid this whole thing in the oven at 375 and it baked for one and a half hours.
Everyone I know of loves mashed potatoes but these are not creamed potatoes. I just smashed them a little and stirred in some of the juices from the bottom of the skillet. The chicken broth and a little of the fat made these potatoes simply incredible. The carrots are good too but the potatoes stole the show for me. Adding rosemary to these little jewels was a great choice. It all comes together perfectly.
This is my plate. I ate all of my food and then snagged a couple more bites. Hands down this was amazing. It hit the spot better than anything else I could have thought up to cook today. The smells coming from the oven where just crazy good. I hope you give this a try and love it like I do.
Roasted Chicken with rosemary and potatoes
Equipment
- 1 Large pan for roasting I used a 15 inch cast iron skillet
- knives for cutting and chopping
- cutting boards
- tongs or a large spoon
Ingredients
- 1 whole chicken weight will influence cooking time
- 1 cup baby carrots
- 2 cups small potatoes you can cut up larger ones if you like
- 3 cloves garlic rough chop
- 2 tbsp fresh or dried rosemary rough chop
- 1/2 medium onion sliced use more or a less, you do you
- olive oil generous drizzles
- salt and pepper to taste
- Everglade Seasoning or your favorite
Instructions
- Preheat oven to 375. In a large roasting pan, heavily drizzle olive oil in the bottom of the pan, add the chopped garlic, small potatoes, sliced onion, baby carrots, and one tablespoon of coarse chopped rosemary to the pan, stir well to coat all with the oil. Sprinkle with a little salt and pepper.
- Cut the breast bone out of the whole chicken leaving the meat open and still in one large piece. Drizzle the underside of the chicken with olive oil, season with Everglade or your favorite seasoning, lay the chicken skin side up over the top of the vegetables. Season the top of the chicken just like you did the underneath with olive oil and Everglade (you do you) and top the whole thing off with a sprinkle of the last tablespoon of chopped rosemary.
- Bake for at least 1.5 hours or until the chicken is done all the way through.
- Once the chicken is done all the way through and the pan is removed from the oven, you can place the potatoes in a bowl and mash them up, add some of the broth from the roasting pan, and stir the broth into the potatoes for extra flavor. This step is optional.Salt and pepper to taste.
10 responses to “Roasted Chicken With Rosemary and Potatoes”
If you cut out the backbone rather than the breastbone, then open up the chicken, you will have “spatchcocked” the bird in the classic way. And this does not risk and damage to your tender breast meat.
Oh my goodness….that looks sooo yummy!!!
Looks fabulous!
Thanks for the recipe!
I can’t wait to try this!!
This sounds yummy! Could you post a video of how you boned the Chicken to flatten it? That would be very hepful.
The video is on my Facebook page now!
Going to try this 😋
Looks amazing and I love your website! 👍👏😋
Thank you!