Rosemary Roast Chicken

Ingredients

• 800 g waxy potatoes
• 1 roast chicken (ca. 1.4 kg, ready to cook)
• Salt
• Pepper
• 3 sprigs rosemary
• 60 g liquid butter

Instructions

1. 1.

   Peel, wash, and cut the potatoes into pieces. Rinse the roast chicken and pat it dry. Season inside and out with salt and pepper, then stuff with two sprigs of rinsed rosemary. Brush the chicken with a little butter and brown all over in a hot non‑stick pan.

2. 2.

   Place the salted and peppered potatoes on a greased baking sheet and bake in the oven at 80 °C (under/over heat) for about 2 hours. Occasionally brush with butter and, during the last 20 minutes, sprinkle with the remaining rosemary.