Rosemary Roast Chicken With Smothered Potatoes

photo by poedymom

- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
1 chicken
- Serves:
- 4
ingredients
- 3 tablespoons extra virgin olive oil
- 3 lbs chicken, butterflied
- salt and pepper, to taste
- 3 medium red onions, cut into quarters
- 8 new potatoes, cut in half
- 1 tablespoon rosemary, fresh, chopped
- 2 garlic cloves, minced
- rosemary, branches
directions
- Preheat oven to 425°F.
- Brush a 9x13" baking dish with 1 T olive oil.
- Butterfly the chicken (or buy it already done to save time).
- Salt and pepper the onions and potatoes.
- Place potatoes in center of baking dish.
- Sprinkle with chopped rosemary and garlic.
- Flatten chicken out over the potatoes and surround with onion quarters.
- Drizzle remaining olive oil over chicken and salt and pepper generously.
- Put chicken in oven and roast for 45 to 50 minute until skin is browned.
- Pour off all the liquid and garnish with fresh rosemary branches.
- Serve hot or cold.
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Reviews
-
What a fabulous recipe, Elisabetta47. And it goes together so quickly, too. The potatoes so tasty and made for a great side dish. I could not find a whole roasting chicken at the 3 stores I went to, so I used a skin-on fryer already cut up. It saved me the carving time but I'm sure still tasted just as fabulous as if I had used a roaster. I will definitely make this again. Made for Spring 2014 Pick-A-Chef.
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Absolutely fabulous recipe, Elisabetta47. We really enjoyed this. It went together so quickly, too. I could not find a whole roasting chicken at all in the 3 stores I went to, so I used a skin-on whole cut-up chicken. The potatoes were a delicious side dish, too. I will definitely make this again. Made for Spring 2014 Pick-A-Chef.
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I just finished eating a fabulous dinner where this recipe was the main course. It was absolutely fabulous in flavor! I only had frozen skinless boneless chicken breasts so I sprinkled them with paprika for color since I figured I would have less browning without skin. Everything was wonderful! What a fantastic recipe and easy too. I served it with green beans and we had a lovely complete meal. We will have this again and again. Made for SPRING PAC 2010.
RECIPE SUBMITTED BY
Elisabetta47
Italy