Roasted Chicken with Rosemary
Scrumptious, wholesome chicken main dish that's gluten free, healthy and low calorie. This recipe has a delicious garlic-butter-rosemary sauce that excellently flavors the chicken, potatoes, carrots, and onions in the recipe.
Ingredients
- 1/2 cup unsalted butter melted (1 stick)
- 2 tsp. dried rosemary
- 2 tbsp. parsley
- 3 cloves garlic minced (or use 2 heaping tablespoons minced garlic from a jar)
- 1 tsp. salt
- 1/2 tsp. pepper
- 5-6 lb. whole roasting chicken (or a 2-3 lb. regular sized chicken)
- 8 small red potatoes halved
- 6 carrots cut into 2-inch pieces and halved lengthwise
- 2 medium onions quartered
Instructions
- In a small saucepan, melt butter. (I usually just melt this in the microwave).
- Add rosemary, parsley, garlic, salt & pepper.
- Place chicken on a rack in a roasting pan; tie drumsticks together.
- Spoon half of the butter mixture over chicken.
- Place the potatoes, carrots and onions around chicken.
- Drizzle remaining butter mixture over vegetables.
- Cover and bake at 350° for 1 ½ to 2 hours, basting every 30 minutes.
- Uncover; bake 1 hour longer or until juices run clear, basting occasionally.
Notes
NOTE: I use boneless, skinless, chicken breasts for the roasting chicken. I also use whole red potatoes and small baby carrots.
NOTE: Whole chickens and roasting hens take much longer to bake than boneless chicken breasts. Adjust your time accordingly.
NOTE: I don't usually halve red potatoes, but if I use peeled Russet potatoes, I halve them in half lengthwise. If I use regular carrots, I peel and halve lengthwise. If they are really long, I will also halve widthwise.
NOTE: Always check meat with a meat thermometer to ensure the chicken is cooked thoroughly.
NOTE: If you need to make this recipe dairy free, it is also really good with olive oil or avocado oil instead of butter.
Recipe adapted from Taste of Home.
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