Rosemary Chicken
Rosemary chicken is a recipe with fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g new potatoes
- plant oil (for the roasting pan)
- Salt
- Pepper (freshly ground)
- 4 shallots
- 1 chicken (about 1.4 kg)
- 4 sprigs Rosemary
- 50 g butter
Instructions
-
1.
Preheat the oven to 180°C with fan and top heat.
-
2.
Wash the potatoes thoroughly, brush if necessary, and cut them lengthwise in half or quarters. Place them in an oiled roasting pan, season with salt and pepper.
-
3.
Peel and halve the shallots. Rinse the chicken and pat it dry. Season the inside with salt and pepper. Remove about half of the rosemary sprigs. Mix the shallots with the removed rosemary and stuff this mixture into the chicken cavity. Secure with toothpicks and place the chicken breast side down on top of the potatoes.
-
4.
Melt the butter, season with salt and pepper, and brush it over the chicken. Roast in the oven for about 20 minutes. Flip the chicken and brush the breast side with more butter. Return to the oven and roast for another approximately 45 minutes until golden brown. Turn the potatoes occasionally and brush the chicken with the remaining butter as needed. Add the leftover rosemary sprigs during the last 10 minutes, mixing them into the potatoes.
