Rosemary Roast Chicken 迷迭香烤鸡
By: Angie's Recipes
Published: Monday, November 30, 2009 - 2:48pm

Ingredients




1 x1 kg Chicken
Sea and black pepper
1 Lemon, cut into halves
600 grams Potatoes, peeled
2 Carrots
1 Onion
1 tablespoon Olive oil
25 grams Kerrygold butter, melted
4 Garlic cloves, peeled
2 teaspoons Rosemary
1 stalk Scallion, roughly sliced

Preparation

1 Peel potatoes and cut into cubes. Place them in a large bowl. Cut carrots into diagonal chunks and onion into wedges. Add vegetables in the bowl of potatoes along with olive oil, salt and pepper. Toss to coat. 2 Wipe the chicken dry inside and out with paper towels. Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Place the lemon halves into the body cavity. Gently loose the skin on the breast by gently easing it away from the flesh with the fingers and place garlic cloves under the skin. 3 Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Set the chicken breast side up in a pan. Surround the chicken with prepared vegetables. Sprinkle with rosemary, scallion, crushed black peppercorns. Pour the melted butter over the chicken. 4 Roast in 190C/375F oven, basting 2-3 times with pan juice, turn the chicken and continue to bake until meat thermometer inserted in thigh reads 85C/185F and vegetables are tender and golden brown, about 90 minutes. Let stand for 10 minutes before carving.

About


Roasting is a simple and easy way to cook a chicken, and the result is delicious. The flavourings used to prepare and the method to roast a whole chicken can vary in any way you prefer. The time varies depending on the crispness and colour you desire.