Roasted Chicken With Rosemary

"Cooks like a pot roast, but with whole chicken instead. Note: Instead of basting, chicken may be cooked breast side down for 1 1/2 hours, then flipped for 30-60 minutes to brown the top."
 
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photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
Ready In:
2hrs 15mins
Ingredients:
10
Serves:
9
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ingredients

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directions

  • In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan, tie drumsticks together with kitchen string.
  • Spoon half of butter mixture over chicken. Place potatoes, carrots, and onions around chicken. Drizzle remaining butter mixture over vegetables.
  • Cover and bake at 350°F for 1 1/2 hours, basting every 30 minutes. Uncover, bake 30-60 minutes longer or a meat thermometer reads 180°F and vegetables are tender, basting occasionally.
  • Cover with foil and let stand for 10-15 minutes before carving. Serve vegetables with roast.

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Reviews

  1. Oh wow, the lovely smell of garlic and rosemary, heating in the melting butter! I used a smaller chicken and less of the veggies (we're only 2), but didn't stint on the rosemary, garlic and butter! I often roast chicken the same way, and with lots of veggies (a meal in one), but it's been a long time since I used butter Usually it's an oil). I used a lot of butter: I believe in natural dairy foods! Simple, wonderful -- and our chicken was juicy and delicious. Thanks, Scarlett!!!
     
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RECIPE SUBMITTED BY

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