1/1 Photo of Rosemary Roast Chicken With Smothered Potatoes
The reason the potatoes are called smothered here is because they are roasted under the flattened chicken, where they absorb all its juices. Prep time assumes the chicken is already butterflied. This is easy and delicious hot, tepid or cold. From "The Supper Book", Marion Cunningham.
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Units: US | Metric
- 1Preheat oven to 425°F.
- 2Brush a 9x13" baking dish with 1 T olive oil.
- 3Butterfly the chicken (or buy it already done to save time).
- 4Salt and pepper the onions and potatoes.
- 5Place potatoes in center of baking dish.
- 6Sprinkle with chopped rosemary and garlic.
- 7Flatten chicken out over the potatoes and surround with onion quarters.
- 8Drizzle remaining olive oil over chicken and salt and pepper generously.
- 9Put chicken in oven and roast for 45 to 50 minute until skin is browned.
- 10Pour off all the liquid and garnish with fresh rosemary branches.
- 11Serve hot or cold.
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Nutritional Facts for Rosemary Roast Chicken With Smothered Potatoes
Serving Size: 1 (774 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1118.5
- Calories from Fat 556
- Total Fat 61.7 g
- Saturated Fat 16.2 g
- Cholesterol 255.1 mg
- Sodium 262.4 mg
- Total Carbohydrate 67.6 g
- Dietary Fiber 8.9 g
- Sugars 6.1 g
- Protein 71.1 g