Roasted Chicken with rosemary and potatoes
A rustic family meal of roasted chicken using herbs from the kitchen garden
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.