Crisp Oven Roasted Chicken with Rosemary Potatoes

Delicious comfort food. The rosemary fills the air with that home cooking smell. Serve with green beans or a nice green salad.

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Name: Crisp Oven Roasted Chicken with Rosemary Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 (3-pound) chicken; salt and freshly ground pepper; 2 sprigs fresh rosemary 1/2 lemon; 2 tablespoons unsalted butter melted; 2 carrots, coarsely chopped; 2 stalks celery coarsely chopped; 1 large onion coarsely chopped; 3/4 cup white wine; 3/4 chicken stock; 2 tablespoons chopped flat-leaf parsley; 2 pounds small red white, or Yukon gold potatoes; 1 + tablespoon olive oil; 3 to 4 sprigs rosemary coarse salt to taste

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INGREDIENTS

1 (3-pound) chicken
salt ; and freshly ground pepper
2 sprigs fresh rosemary 1/2 lemon
2 tablespoons unsalted butter ; melted
2 carrots, coarsely chopped
2 stalks celery ; coarsely chopped
1 large onion ; coarsely chopped
3/4 cup white wine
3/4 chicken stock
2 tablespoons chopped flat-leaf parsley
Oven ; Roasted Potatoes:
2 pounds small red ; white, or Yukon gold potatoes
1 + tablespoon olive oil
3 to 4 sprigs rosemary coarse salt to taste

INSTRUCTIONS

1. Season chicken cavity with salt and pepper, add rosemary, and squeeze in lemon juice. Leave squeezed lemon half inside cavity. Place chicken on a cake rack over a plate, and leave uncovered in refrigerator overnight, or for at least 8 hours.

2. Preheat oven to 450? F.

3. Add 1 tablespoon of the butter in the bottom of a heavy gratin or shallow roasting pan just large enough to hold the chicken. Add carrots, celery and onion. Brush remaining butter over chicken, and put it breast up on the vegetables. Put pan in oven with legs facing toward back of oven.

4. Adjust heat down to 400? F., and roast until skin is rich brown, and leg moves easily in the socket, about 1 hour and 20 minutes, basting with pan drippings every 20 minutes. Place oven roasted potatoes (below) in oven after 15 to 20 minutes. After chicken has roasted for 1 hour, pour wine and stock over vegetables, and continue roasting until chicken is done.

5. Turn oven off, transfer chicken to a platter, and keep warm in oven while finishing sauce. Scrape vegetables and pan drippings into a food processor and pur?e until almost smooth. Season to taste with salt and pepper, then stir in parsley.

6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.

Oven roasted potatoes:

1. Preheat oven to 350? or 400? F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)

2. Scrub potatoes, blot dry, and cut away any large blemishes. Depending on size, cut each potato into quarters, halves or eighths. Pour oil into a large, flat roasting pan or jelly roll pan. Toss potatoes with oil, and add rosemary sprigs. Roast until potatoes are crisp and golden brown, about 1 hour to 1 1/4 hours, turning occasionally with a spatula. Sprinkle on coarse salt and serve.

NOTES

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Crisp Oven Roasted Chicken with Rosemary Potatoes

1 (3-pound) chicken
 salt and freshly ground pepper
2 sprigs fresh rosemary 1/2 lemon
2 tablespoons unsalted butter melted
2 carrots, coarsely chopped
2 stalks celery coarsely chopped
1 large onion coarsely chopped
3/4 cup white wine
3/4 chicken stock
2 tablespoons chopped flat-leaf parsley
 Oven Roasted Potatoes:
2 pounds small red white, or Yukon gold potatoes
1 + tablespoon olive oil
3 to 4 sprigs rosemary coarse salt to taste

2. Preheat oven to 450? F.

6. Cut chicken into serving pieces, and put on plates or serving platter. Spoon on a small amount of sauce and pass remainders at table.

Oven roasted potatoes:

1. Preheat oven to 350? or 400? F. (Temperature and cooking time may be varied to accommodate other foods being cooked at the same time.)

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Nutrition

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Serving Size: 1 Serving (857g)
Recipe Makes: 4 Servings

Calories: 1118
Calories from Fat: 568 (51%)

Amt Per Serving		% DV

	Total Fat 63.2g	84 %
	Saturated Fat 19.5g	98 %
	Monounsaturated Fat 23.8g
	Polyunsanturated Fat 11.7g
Cholesterol 275.5mg		85 %
Sodium 4035.4mg		139 %
Potassium 2292.6mg		60 %
Total Carbohydrate 58.4g		17 %
	Dietary Fiber 6.4g	26 %
	Sugars, other 52g
Protein 73.7g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1118

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