Garlic and Rosemary Roasted Chicken
1 Whole Chicken (3-4 lbs)
1 Large onion, sliced horizontally into 4 pieces
Rosemary Garlic Paste
2 t Fresh Rosemary leaves, minced (save stems for stuffing the chicken)
2 large Garlic cloves, minced
1/8 t Salt
2 T Olive Oil
Freshly Ground Black Pepper
1.5 lbs Potatoes, washed and cut into 1″ pieces
10 unpeeled garlic cloves
1.5 T Olive Oil
1/4 t Salt
1/4 t Pepper
Remove giblets from inside the chicken. Rinse well under cold water and pat dry (inside and out).
Preheat oven to 450 degrees.
Combine all ingredients for the paste.
Rub about 2 t of the paste in the cavity of the chicken. Add left over rosemary stems to the cavity.
Carefully loosen skin over the breast and thigh on each side. Slip half the remaining paste under the skin on each side of the bird. Use your hands to distrubute the paste evenly by rubbing the surface of the skin.
Tie the ends of the drumsticks with kitchen twine.
Rub entire chicken with 2 t of olive oil and sprinkle with salt and pepper.
Place the four onion slices in the center of your roasting pan and place chicken on top.
Insert meat thermometer into the thickest part of the breast.
Place in the oven and roast for 15 minutes.
Combine potatoes, olive oil, and seasonings.
After the chicken has roasted for 15 minutes, add potatoes to the bottom of hte pan.
Turn the oven down to 375 degrees.
Half way through roasting, stir potatoes to ensure crispness.
Continue to roast chicken until the breast meat reaches 160 degrees. (25-35 more minutes)
Once the chicken is cooked, remove potatoes and garlic and drain on paper towels. Serve roasted garlic as a spread for toasted bread.
Carefully lift chicken to a cutting board and let rest 10-15 minutes (this is important and will help the chicken to stay moist).
Carve your chicken and enjoy your first raosted chicken!