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.

• Ready In: 2 hrs 15 mins
• Serves: 9

Ingredients

• 1⁄2 cup butter
• 4  tablespoons  minced fresh rosemary or 2  tablespoons dried rosemary, crushed
• 2  tablespoons  chopped fresh parsley
• 3  garlic cloves, minced
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  roasting chicken (5-6 pounds)
• 9  small  red potatoes, halved
• 6  medium carrots, halved lengthwise and cut into 2 inch pieces
• 2  medium onions, quartered

Directions

1. 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.
2. Spoon half of butter mixture over chicken. Place potatoes, carrots, and onions around chicken. Drizzle remaining butter mixture over vegetables.
3. 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.
4. Cover with foil and let stand for 10-15 minutes before carving. Serve vegetables with roast.