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)

Print Recipe

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)