Roasted Chicken and Red Potatoes with Rosemary

There is nothing quite so beautiful, delicious and comforting as a roasted chicken with potatoes. It’s a simple, delicious, easy meal — and it looks like  you worked so hard. 🙂 My favorite is this roasted chicken and red potatoes with rosemary. Sometimes I add carrots to the mix or roast carrots and cauliflower separately.

I have always roasted meats in a roasting pan. I guess because that’s the way my mom did it … and because you can fit a lot of veggies around the chicken in a roasting pan, which is important when you have a hungry crowd to feed. But these days, I am in love with making anything and everything in my cast iron skillet. Everything made in it tastes just a little extra delicious. I think I could make almost every meal in it! And the pictures are so much prettier too … 🙂

Ingredients:

• 1 whole chicken
• 3 cloves of garlic
• 1/2 onion, sliced into large slices
• 3 sprigs of fresh rosemary
• 1 tsp salt
• 1 Tbsp olive oil
• salt and pepper to taste
• 5-7 small to medium potatoes (more if you use the really small ones)

Directions:

• Preheat oven to 450 degrees Fahrenheit
• Clean the chicken, remove the bag inside and pat dry
• Place it in a cast iron skillet or casserole dish
• Rub 1 tsp of salt inside the chicken cavity
• Add a little pepper
• Peel 3 cloves of garlic and place them inside the cavity
• Place 1/2 of the half of sliced onion inside the cavity
• 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)
• Place the potatoes around the chicken
• Add the remaining slices of onion
• Add a little salt, pepper and sprigs of rosemary
• Bake for 45 minutes in oven
• 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)

Roasted Rosemary Chicken

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Course Main Dish

Cuisine Dairy-Free, Gluten-Free, Paleo

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

 

• Preheat oven to 450 degrees Fahrenheit
• Clean the chicken, remove the bag inside and pat dry
• Place it in a cast iron skillet or casserole dish
• Rub 1 tsp of salt inside the chicken cavity
• Add a little pepper
• Peel 3 cloves of garlic and place them inside the cavity
• Place 1/2 of the half of sliced onion inside the cavity
• 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)
• Place the potatoes around the chicken
• Add the remaining slices of onion
• Add sliced carrot if desired
• Add a little salt, pepper and sprigs of rosemary
• Bake for 45 minutes in oven (or until completely cooked)
• 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)

Tried this recipe?Let us know how it was!