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Roasted Chicken with Rosemary

  • 9servings
  • 2minutes

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Source: www.mixingbowl.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, C, D, E, P
MineralsNatrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, cubed

  2. 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed

  3. 2 tablespoons minced fresh parsley

  4. 3 garlic cloves, minced

  5. 1 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 1 whole roasting chicken (5 to 6 pounds)

  8. 6 small red potatoes, halved

  9. 6 medium carrots, halved lengthwise and cut into 2-inch pieces

  10. 2 medium onions, quartered

Instructions Jump to Ingredients ↑

  1. In a small saucepan, melt butter; stir in the seasonings.

  2. Place chicken breast side up on a rack in a roasting pan; tie drumsticks together with kitchen string.

  3. Spoon half of the butter mixture over chicken.

  4. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.

  5. Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes.

  6. Uncover; bake 30-60 minutes longer or until a meat thermometer reaches 180° and vegetables are tender, basting occasionally.

  7. Cover with foil and let stand for 10-15 minutes before carving.

  8. Serve with vegetables.

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