CRISPY ROSEMARY ROAST CHICKEN AND POTATOES

CRISPY ROSEMARY ROAST CHICKEN AND POTATOES image

Yield 6 servings

Number Of Ingredients 8

2 large onions, cut into 1-inch wedges
1 (4 1/2-lb.) chicken, patted dry
4 Tbs unsalted butter, softened, divided
4 (4-inch) springs fresh rosemary
1 1/2 tsp kosher salt, divided
3/4 tsp pepper, divided
3 Tbs chopped fresh rosemary, divided
1 1/2 lb. assorted fingerling potatoes (red, white, yellow and/or purple), unpeeled, halved or quartered, if large

Steps:

1. Heat oven to 425 degree. Place onions in large shallow roasting pan. Slip fingers under skin of chicken over breast meat to make a pocket. Spread 2 Tbs of the butter under skin in pocket; arrange rosemary sprigs over butter under skin in pocket. 2. Tuck wings behind back; place chicken, breast-side up, over onions. Spread remaining 2 Tbs over outside of chicken; sprinkle with 1tsp of the salt and 1/2 tsp of the pepper. Sprinkle with 2 Tbs of the chopped rosemary, pressing lightly to adhere. 3. Bake 20 minutes. Turn chick breast-side down. Arrange potatoes around chicken; sprinkle potatoes with remaining 1 Tbs chopped rosemary, 1/2 teaspoon salt and 1/4 tsp pepper. 4. Bake an additional 20 minutes. Turn chicken breast-side up; stir potatoes and onions. Bake an additional 20 minutes or until internal temperature of thickest part of thigh reaches 170-175 degrees. Let stand in warm place 10 minutes before carving. Serve with potatoes and onions.