Rosemary Chicken and Potatoes
Ingredients
- 1- 2-3lb Chicken
- 6-8 Yukon Gold Potatoes
- 4-5 sprigs fresh rosemary
- 7 cloves garlic
- 1 carrot, including leaves
- 1 celery stalk, including leaves
- 1/2 sweet onion
- extra virgin olive oil
- 1/2 C. dry white wine (optional)
- 1 lemon
- salt and pepper to taste
Directions
Prep:
Preheat oven to 375 degrees.Remove the backbone from the chicken, wash and flatten. Mince garlic. Coarsely chop carrots, onion and celery
wash and quarter potatoes.
In a broiler pan or suitable sized baking dish, place the quartered potatoes and season with salt and pepper, 1/3 of the garlic and about 2 sprigs of rosemary, sprinkle with about 2 Tbs olive oil. Salt and Pepper the cavity side of the chicken and rub with half the remaining garlic. Place half the vegetables between the bird and the potatoes and put the chicken on top, skin side up. Rub the skin side with olive oil, salt and pepper, the remaining garlic, vegetables, and scatter the remaining rosemary over the bird. Roast, uncovered, until the bird is about 160 degrees at the thigh and breast center and the juices run clear. Let the bird rest about 10 minutes before carving and serving. The juices can be defatted (but why?) and combined with about 1/2 cup white wine, reduce til it coats a spoon and use as a sauce. This is excellent if you squeeze a lemon over it just before serving.
