testkitchenette's Notes:
Expand4 pounds best quality roasting chicken Ask a question about this ingredient
butter and olive oil, softened together Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
1 lemon, cut in half Ask a question about this ingredient
small onion, roughly chopped Ask a question about this ingredient
1 head of garlic, cut in half Ask a question about this ingredient
1 sprig rosemary Ask a question about this ingredient
1 pound red potatoes, scrubbed and quartered Ask a question about this ingredient
Preheat oven to 400F
Ask a question about this stepRub chicken all over with butter and olive oil mixture and season inside and out with salt and pepper. Put tablespoon of butter inside the chicken along with half the lemon (squeeze some of the juice over chicken), chopped onion, 1/2 of the garlic head, and rosemary sprig.
Ask a question about this stepToss potatoes with a bit of olive oil and put on the bottom of a roasting pan and season with some salt and pepper. Add in other half of the head of garlic and other half of the lemon in with the potatoes. Over the potatoes lay down a cookie drying rack or a roasting rack and put the chicken on top of it.
Ask a question about this stepRoast the chicken 20 minutes per pound of chicken plus an extra 30 minutes. The total cooking time for this recipe with be 1 hour and 50 minutes. Remove from the oven (you can use a thermometer if you want to check the chickens' temperature) and let rest for a few minutes.
Ask a question about this stepI tend to hack the chicken up into pieces and serve on a large platter with the potatoes on the side (heavenly basted with the chicken fat as they cooked). Feel free to make a gravy/sauce with the juices and bits left over at the bottom of the roasting pan.
Ask a question about this stepthat's 'cause there's nothing quite as wonderful as really good roast chicken! ;D
Yum! I can guarantee you I never cooked anything like that when I was in college. Impressive. Rosemary is the best.
Thanks Zahirah! It's a recipe that I make over and over again and never tire of it!