Chef sprinkling spices

Rosemary Chicken

Rosemary Chicken on a plate with red patotes and garnish

Ingredients

 

1 organic chicken, whole

4 medium organic red potatoes, cut in 4-6 pieces

4-6 organic carrots, cut in 1” slices

¼ organic onion, cut in pieces, optional

1 organic celery stalk, cut in 2” slices

2-4 lg. cloves garlic, cut in large pieces

1-2 T. dried rosemary

 

Preparation

 

Prepare kitchen by filling your sink half full with hot, soapy water. Gather a 9x13 glass baking pan or cast iron dutch oven or skillet, small sharp knife, cutting board and designated dish towel you will use to dry your hands. Cut garlic in large pieces. Put garlic and rosemary in a small dish.

 

Cut vegetables to desired size and set aside away from the sink and chicken.

Place baking pan next to sink. Put the chicken in the sink and rinse well being careful not to touch anything else. Carefully lift the chicken out and place in baking pan taking care not to drip any liquid on your counter. Wash your hands well and dry on a dishtowel. Put dishtowel in the laundry after use. Do not haphazardly carry it around the kitchen.

 

Place the garlic and rosemary close by. Make a slit in each leg, two slits in each breast and one in each thigh. Stuff the slits with garlic and rosemary. Wash your hands well. Approximate the portion by mentally dividing the garlic and rosemary into six portions. Sprinkle fresh cracked pepper over the bird and add about ¼ c. of water to the bottom of the pan.

 

Put the vegetables in your baking dish and place in oven. After 15 min, stir the vegetables well to coat them with the juices. Baste the chicken at the same time. Return to oven to bake for another 15-20 min. Stir vegetables again. Bake for at least another 30 min. If vegetables are getting overdone, take them out.

When a chicken is extra large it can require a much longer cooking time than the vegetables.  Bake at 350 for one hour.

 

It sounds like a lot of work, but it really isn’t, and the flavor is amazing!

Serve with a fresh salad and seasonal organic vegetables.

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