Get Ready For A Meal That’s Delicious, Lean, And Nutritious. You’ll Love This Roasted Chicken & Potatoes with Garlic & Rosmary Recipe!
Ingredients
1 Chicken, whole, 5-6 lbs
1 lg head garlic, plus 4 cloves, minced
3 sprigs fresh rosemary, plus 2 T finely chopped rosemary
5 T fat (butter, ghee, schmaltz [chicken fat], etc.) softened
Salt & Pepper
2 ½ lbs small yellow potatoes or sub with brussel sprouts, cleaned
Directions
Preheat oven to 400 make sure oven rack is low to fit the chicken.
Mix the fat with the chopped garlic and minced rosemary.
Rinse chicken inside and out. Pat dry with a paper towel. Sprinkle the cavity of the chicken
generously with salt and pepper. Stuff cavity with sprigs of rosemary and garlic head.
Rub ½ of the seasoned fat over the whole chicken then salt and pepper the chicken.
Place the chicken on a roasting rack and roast for 30 minutes.
Mix the potatoes (and or brussel sprouts) with the fat mixture, add around the chicken and baste
the chicken with the drippings and any leftover fat. Cook for 60 minutes basting about half way
through. Chicken temperature should be 180, legs should easily move. Allow chicken to rest for
15-20 minutes before cutting.
Enjoy!