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:
2hrs 15mins
SERVES:
9
UNITS:
Metric

Ingredients Nutrition

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.

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