Garlic Rosemary Roasted Chicken with Onions & Potatoes
I love a good roasted chicken - especially when you can cook the sides right along with it! This makes a perfect lazy meal any day of the week. Save the scraps and bones to make your own amazing bone broth! ♥️ Enjoy!
10 red/yellow potatoes, cut in half
2 teaspoons olive oil
1 teaspoon freshly minced rosemary (not dried)
1 clove garlic, minced
4 tablespoons grassfed butter or ghee, room temperature
3 large cloves garlic, minced
2 teaspoons freshly minced rosemary (not dried)
1 whole chicken, butterflied (backbone removed), approx. 4-5 pounds
2 teaspoons sea salt
1 teaspoon black pepper
2 large onions, cut into large chunks
Preheat oven to 400F.
In a bowl, toss together the potato ingredients until fully coated and set aside.
In a small bowl, mix the butter, garlic and rosemary together. Smear the butter all over the chicken, the majority on the top, some on the inside. Sprinkle evenly with the salt and pepper.
Place the cut onion in the middle of the baking dish and place the chicken, breasts side up, on top. Spread the potatoes all around this chicken.
Place in the oven and roast at 400 for 10 minutes, then lower the temperature to 350 and roast for another 40-50 minutes until browned and the temperature of the thighs is 165F.
Let rest for about 10 minutes before cutting and serving. Serve with the potatoes and onions. #thegourmetpeasant