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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Roasted Chicken With Rosemary Recipe

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This recipe for Roasted Chicken With Rosemary is from Mom's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. butter
4 TB fresh rosemary, minced or 2 TB dried rosemary, crushed
2 TB fresh parsley, chopped
3 garlic cloves, minced (or more)
1 tsp. salt
½ tsp. pepper
1 roasting chicken (5 to 6 lbs.)
9 sm. red potatoes, halved
6 med. carrots, halved lengthwise and cut into 2-inch pieces
2 med. onions, quartered
Directions:
Directions:
Line Dutch oven with bacon.
1. In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan; tie drumstick together with kitchen string.
2. Spoon half of butter mixture over chicken. Place potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
3. Cover and bake at 350º for 1½ hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or a meat thermometer reads 180º and vegetables are tender, basting occasionally.
4. Cover with foil and let stand 10-15 minutes before carving. Serve vegetables with roasted chicken.

 

 

 

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