Rosemary Oven Roasted Chicken
Oven roasted chicken is one of my favorite dishes. It is almost as good as a rotisserie chicken. It is not only good as a main course but it adds great flavor to so many recipes, from chicken salads to soups and sandwiches.
Oven Roasted Chicken with Baby Red Potatoes
1.5 lb baby red potatoes, halved
1 onions, peeled and cut into quarters
1 (4-5 pound) chicken, rinsed and patted dry
3-4 tablespoons rosemary dry rub
4 tablespoons unsalted butter, at room temperature or 1/4 cup olive oil
Preheat the oven to 400 degrees F.
After rinsing and drying the chicken rub with the butter or olive oil. If you bought a chicken that didn’t come with it’s legs tied together, consider doing so with a piece of twine. Tying the legs together will help the chicken keep its shape while cooking. Next, season the chicken inside and out with the rosemary dry rub.
Place the chicken in a cast iron pan or 13×9 roasting pan. Add the potatoes and onions around the chicken. Then put it in the oven and roast it for 1 to 1 1/2 hours. Every 20 minutes you will want to rotate the pan and baste the chicken with the drippings. The basting will give the chicken a crispy golden crust.
To check and see if the chicken is done insert a thermometer into the thickest part of the chicken. The chicken will be done with the temperature reaches 165 degrees. The juice of the chicken will also run clear when it is done. Let the chicken rest 10-15 minutes before cutting into it.
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