Roasted Chicken with Rosemary
2020-07-13- Cuisine: American
- Course: Main course
- Skill Level: Easy
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- Servings: 8
- Prep Time: 15m
- Cook Time: 3:00 h
Average Member Rating
(4 / 5)
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Nutritional Info
This information is per serving.
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Calories
679 -
Total Fat
41 g -
Saturated Fat
15 g -
Cholesterol
174 mg -
Sodium
957 mg -
Potassium
617 mg -
Carbohydrates
27 g -
Fiber
2 g -
Sugars
2 g -
Protein
40 g
Ingredients
- 1/2 cup butter
- 4 tablespoons minced fresh or 2 tablespoons dried rosemary, crushed
- 2 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 whole roasting chicken (5 to 6 pounds)
- 6 small red potatoes, halved
- 6 medium carrots, cut into pieces
- 2 medium onions, quartered
Method
Step 1
In a small saucepan melt butter and stir in the seasonings. Place chicken breast side up on a rack in a roasting pan. Tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover and bake 30-60 minutes longer or a meat thermometer reaches 180° and vegetables are tender, basting occasionally. Cover with foil and let stand for 10-15 minutes before carving.