Roasted Rosemary Chicken

Roasted Rosemary Chicken

Serves 4


1/2 cup butter
2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
3 garlic cloves, minced
1 tsp salt
1/2 tsp pepper
1 whole roasting chicken (2-3kg)
8 small red potatoes, halved
6 medium carrots, cut into 5 cm pieces and halved lengthwise
2 medium onions, quartered
  1. In a small saucepan, melt butter. Add rosemary, parsley, garlic, salt and pepper.

  2. Place chicken with breast side up on a rack in a roasting pan, tie drumsticks together with cooking twine.

  3. Spoon half of the butter mixture over the chicken.

  4. Arrange vegetables around the chicken, drizzle remaining butter mixture over the vegetables.

  5. Cover and bake at 180 celsius for 1 1/4 hours, basting every 30 minutes.

  6. Uncover, bake 1 hour longer or until a meat thermometer reads 180 celsius, basting occasionally.

  7. Cover and let stand for 10 minutes before carving.