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Tuesday, January 11, 2011

Roasted Chicken w/Rosemary Potatoes

Roasted Chicken w/Rosemary Potatoes


We have been eating more chicken dishes than ever before and everyone here, of course, loves the crispy skin recipes the best. I love that the whole chicken is pretty much the cheapest meat in the meat case. This recipe is very simple and the results are both mouth watering and delicious. Who would have thought banging the pan of potatoes on the counter would result in such a scrumptious potato side dish. Give this recipe a try, you won't be disappointed.








Ingredients:

Enough potatoes to feed your family
1 3-5 lb. roasting chicken
salt
garlic powder
poultry seasoning
rosemary
4-5 cloves of garlic
1 large onion
butter, softened
olive oil
 

Peel and boil potatoes in good salty water for 10-15 minutes. While potatoes are boiling remove chicken from plastic wrap, remove innards, rinse and pat with paper towels until completely dry.
 

When potatoes are done, drain in strainer and then quickly put back in hot pan. This is the strange part: Bang pan a couple of time on the stove or counter. This is to make the potatoes fluff.
 

Preheat oven to 450 degrees. Use olive oil to grease cookie sheet. Place chicken in center of cookie sheet. Place onion, garlic cloves and rosemary inside of chicken. Slather the entire outside of chicken with butter. Sprinkle with salt, pepper, garlic powder and poultry seasoning.
 

Sprinkle salt and pepper over potatoes. Arrange on cookie sheet around the chicken. Sprinkle with rosemary.
 

Place in oven and set timer for 30 minutes. At 30 minutes remove from oven and turn potatoes. Return to oven and set timer for another 30 minutes. Again, remove from oven and turn potatoes. Set timer for third thirty minutes. Check to see if done. Chicken should read 170 degrees on thermometer.







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