Roasted rosemary chicken
Serves: 4 | Prep Time: 10 mins | Cooking Time: 2.5 hours
Ingredients:
1 Hazeldene's fresh whole chicken (2-3kg)
½ cup butter
2 tbsp dried rosemary, crushed
2 tbsp minced fresh parsley
3 garlic cloves, minced
1 tsp salt
½ tsp pepper
8 small red potatoes, halved
6 medium carrots, cut into 5 cm pieces and halved lengthwise
2 medium onions, quartered
Method:
- In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper.
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Place chicken with breast side up on a rack in a roasting pan, tie drumsticks together with cooking twine.
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Spoon half of the butter mixture over the chicken.
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Arrange vegetables around the chicken, drizzle remaining butter mixture over the vegetables.
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Cover and bake at 180°C for 1 1/4 hours, basting every 30 minutes.
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Uncover, bake 1 hour longer or until a meat thermometer reads 180°C, basting occasionally.
- Cover and let stand for 10 minutes before carving.
