Roasted Rosemary Chicken

A favorite on Kitchen Gone Rogue, this Roasted Rosemary Chicken recipe was added before we had our new recipe card program installed. To see the original recipe post, click here. To print the recipe card, see below. Enjoy!

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Roasted Rosemary Chicken

Course

Main Dish

Cuisine

Dairy-Free, Gluten-Free, Paleo

Servings

Ingredients

• 1 whole chicken
• 3 cloves of garlic
• 3 sprigs of fresh reosemary
• 1 tsp salt
• 1 Tbsp olive oil
• salt and pepper to taste
• 5-7 small to medium red potatoes (more if they're really small)
• 1 large carrot (if you want to add carrot)

Course Main Dish Cuisine Dairy-Free, Gluten-Free, Paleo Servings Ingredients 1 whole chicken 3 cloves of garlic 3 sprigs of fresh reosemary 1 tsp salt 1 Tbsp olive oil salt and pepper to taste 5-7 small to medium red potatoes (more if they're really small) 1 large carrot (if you want to add carrot)

Instructions

1. Preheat oven to 450 degrees Fahrenheit
2. Clean the chicken, remove the bag inside and pat dry
3. Place it in a cast iron skillet or casserole dish
4. Rub 1 tsp of salt inside the chicken cavity
5. Add a little pepper
6. Peel 3 cloves of garlic and place them inside the cavity
7. Place 1/2 of the half of sliced onion inside the cavity
8. Wash and cut the potatoes in half (leave whole if small round potatoes; cut in fourths if large – I used a medium-sized red potato)
9. Place the potatoes around the chicken
10. Add the remaining slices of onion
11. Add sliced carrot if desired
12. Add a little salt, pepper and sprigs of rosemary
13. Bake for 45 minutes in oven (or until completely cooked)
14. You may want to add salt and pepper to taste when it’s done (I taste half a potato and then add salt and pepper to taste)