ROSEMARY ROASTED CHICKEN DINNER

ROSEMARY ROASTED CHICKEN DINNER image

Categories Chicken

Yield 6 - 8

Number Of Ingredients 9

6 to 6 1/2 pound roasting chicken with pop-up thermometer
4 tablespoons butter, softened
2 tablespoons rosemary leaves, chopped
2 medium onions, each cut in six pieces
4 whole plum tomatoes
12 baby carrots
2 stalks celery, cut in bite size pieces
1/4 pound string beans, cut in 2" pieces
6 whole baby redskin potatoes

Steps:

Preheat oven 350 degrees. Rinse chicken inside and out; pat dry. Mix rosemary with butter. Remove "pop-up" thermometer. With fingers gently loosen and separate the skin from the breast. Gently push butter mixture under the skin distributing evenly. Replace "pop-up" thermometer. Sprinkle chicken inside and out with salt. Fold wings back; tie legs together. Place chicken with breast side up in roasting pan without a rack. Add 1" of water to pan; cover lightly with aluminum foil and roast for 1 hour. Baste periodically. Scatter vegetables in the broth around chicken. Put under chicken; if necessary. Roast for 1/2 hour; remove aluminum foil to brown the breast. Continue to baste several times to prevent burning. When pop-up thermometer "pops", the chicken should be done. If you do not have a "pop-up" thermometer, follow producer's directions. Remove chicken and let it stand for 10 minutes before carving. Serve with vegetables and broth.