Recipe: Roasted Rosemary Chicken with Potatoes and Carrots
Ingredients:
- 1 whole chicken (4-5 lbs), cleaned and patted dry
- 4 large russet potatoes, peeled and cut into wedges
- 4 large carrots, peeled and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 1/2 tablespoons of fine sea salt, divided
- 2 tablespoons fresh rosemary leaves, minced
- 2 cloves of garlic, minced
- 6 whole black peppercorns
- 2-3 cups of water
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the olive oil, 1 tablespoon of fine sea salt, minced rosemary, and minced garlic. Mix well to create the herb rub.
- Rub the herb mixture all over the chicken, making sure to season evenly.
- Place the potatoes and carrots in a large baking dish, then place the seasoned chicken in the center. Pour the black peppercorns and 2 cups of water into the dish.
- Sprinkle the remaining 1/2 tablespoon of fine sea salt over the potatoes, carrots, and chicken.
- Roast in the preheated oven for 60-75 minutes, or until the chicken is thoroughly cooked (internal temperature should reach at least 165°F/74°C). Baste the veggies and chicken every 20 minutes with the juices from the dish.
- Remove the dish from the oven and let it rest for 10 minutes before carving.
Serve this roasted Rosemary Chicken with Potatoes and Carrots with a side salad or steamed vegetables for a delightful and savory meal.
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