Rosemary Lemon Chicken And Potatoes
This roasted chicken is one of my standbys because it's so simple. Chicken, potatoes, rosemary, lemon, olive and a little salt and pepper are all you need. Everything bakes in one pan, which melds the flavors together for a hearty meal and not much to clean up afterwards.
Ingredients
- 1/4 cup rosemary, chopped
- 6 -7 rosemary stems
- salt and pepper to taste
- 1small white onion, chopped
- 1 pound potatoes, quartered
- 1/3 cup olive oil
- 1 lemon, quartered
- 1 whole chicken, 3 lb.
Instructions
Prepare your chicken by removing the giblets. Wash and pat dry.
Slice the lemon into 4 quarters. Take 2 quarters and squeeze them over the chicken. Take the 2 squeezed quarters, the 2 unsqueezed quarters and 6 to 7 rosemary stems and tuck them in the chicken cavity.
Rub the skin with a little olive oil. Season with salt, fresh cracked black pepper and a little of the chopped fresh rosemary.
Place the chicken in a roasting pan and set aside.
In a separate bowl toss the potatoes and chopped onion with 1/3 cup olive oil, the remaining chopped rosemary and salt and pepper.
Dump the potatoes in with the chicken. Spread them around the bird.
Bake in a pre-heated 350 degree F oven for 2 to 2 1/2 hours or until the juices run clear.
Now, wasn't that simple? A great use for fresh rosemary from the garden.
Notes
Serves 4
Time to prepare: 3 hours.
Serves 4.
wes8155 says:
This is one of the best chicken meals ever!!! and not much to clean up afterward.
November 11, 2011 08:37am
Submit Your Comment
You must be logged in to leave a comment. Click here to log in.