Crispy Rosemary Roast Chicken And Potatoes

1. 1

   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. 2

   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. 3

   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. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.