Monday, January 11, 2010

Rosemary Roast Chicken With Vegetables

It's The Great Chicken Project - Recipe 2 - cooking my way through 365 Ways To Cook Chicken by Cheryl Sedaker.

Rosemary Roast Chicken With Vegetables (serves 4)

1 whole chicken, about 3 pounds
salt/ground pepper
1 t rosemary, crushed or chopped fine
2 T butter, softened
4 medium potatoes, peeled and cut into 2 inch pieces
4 small onions, peeled and quartered
4 carrots, peeled and cut into 1 inch pieces
1 cup dry white wine

Note: I used 1 medium/large white potato and one large sweet potato and 4 boiler onions, halved.

Preheat oven to 375. Season chicken inside and out with salt and pepper. Place 1/2 t rosemary in cavity. Tie legs together (I skipped this) and rub butter over skin. Place in a large gratin dish or roasting pan.

Roast chicken for 15 minutes. Arrange potatoes, carrots and onions around chicken.

This is the chicken after the 15 minutes

Sprinkle remaining rosemary over chicken and vegetables. Pour the wine over everything and back for 1 hour and 15 minutes. (Note: since this was a small chicken I started checking at 45 minutes. After an hour I pulled out some of the white potato to brown in the toaster oven because it wasn't getting crispy, and that's how The Aussie loves his potatoes.)

The recipe doesn't call for gravy, but roast chicken without gravy is just criminal! I removed the chicken from the pan to rest.

Add in a tablespoon of flour and stir in any pan drippings, making sure you don't have any clumps of flour left.

Deglaze with water, stirring constantly, until you have a smooth brown gravy.

Roast chickn. Does it get any better than this?


  1. Love rosemary on chicken! The rosemary provides such a good flavor!

  2. MMM....! You're making me hungry!

  3. WOW! This looks great. I love the pictures.