I recently was able to share a lovely meal with a friend that was filled with delicious wine (Layered Caked wine to be exact – appropriate for the blog don’t you think?), three different colours of potatoes, an array of other root vegetables followed up with a roasted rosemary lemon chicken with a side of garlic bread and tomato soup. Have you drooling yet? Let’s get to the recipe for the chicken:
In a large roasted pan, coat with olive oil and place a single layer of:
- Small bite size potatoes (I used a combination of yellow, red and purple potatoes)
- Celery
- Baby Carrots
- 3 cloves of garlic
- 3 sprigs of rosemary
- Salt & Pepper to taste
- A good coating of white wine vinegar
- White (or red) wine
With the chicken (I used a 2-3 pd chicken), remove innards, rinse with cold water. Stuff the inside cavity of the chicken with:
- 1 lemon (cut in half)
- 3 small cloves of garlic
- 1 sprig of rosemary
- Salt & Pepper to taste
Take the legs of the chicken, cross and tie. Place the chicken on top of the vegetables in the roasting pan. Coat the outside of the chicken with the following combine mixture:
- 3 tablespoons of butter
- 1 clove of minced garlic
- Leaves of 1-2 sprigs of rosemary
- Salt & Pepper to taste
Now place the chicken in the oven at 400°F for 1.5-2 hours. Once the chicken has had enough time to cook, take out of the oven and let cool for 5-10 minutes before cutting up and serving.
Enjoy this lovely meal! Cheers to great life-long friends! 🙂
Carlene
Recipe originally crafted from the Enchanted Cook.
