Simple Roast Chicken And Potatoes

1. 1

   Preheat the oven to 425F. Remove and discard the bag with chicken parts from the cavity, if there is one (or save for soup if you wish). Put the chicken in a roasting pan.

2. 2

   Cut little slits in the skin and put pats of butter and pieces of garlic under the skin throughout the chicken; put a few rosemary needles under the skin as well. Put a few cloves of garlic and a little butter in the cavity of the chicken, then stuff with rosemary. Rub the entire chicken in butter then generously season with salt and pepper. Tie the legs together with butcher's string and arrange the chicken so it is breast-side up.

3. 3

   Sprinkle the potato and onion around the chicken; add carrots or any other root vegetable you like plus additional rosemary. Pour in just enough water that it comes up about 1-inch.

4. 4

   Roast, undisturbed, for half an hour. Reduce the temperature to 375F and cook another 30 to 45 minutes until the inside of a leg can be cut open without pinkness or colored juice. Baste a few times as it cooks. Remove from the oven and allow to rest for a few minutes before carving.

* Per serving · 4 servings · Values may vary.

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