ROSEMARY BROASTED CHICKEN

Rosemary Broasted Chicken image

Provided by CJAY8248

Time 1h50m

Yield 1 chicken, 4 serving(s)

Number Of Ingredients 10

2 lbs potatoes, sliced in 3/8-inch rounds
3 onions, peeled and sliced in 3/8-inch rounds
1 sprig fresh rosemary
salt and pepper
2 1/2 lbs chicken
2 teaspoons minced garlic
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1 cup chicken stock
paprika

Steps:

Preheat oven to 400*. Lightly oil roasting pan. Arrange potato rounds on bottom of oiled roasting pan. Season with salt and pepper to taste. Top with onion rounds and rosemary sprig. Cut backbone away from 2 1/2 lb. chicken. Fan out and lay over potatoes and onions, cut side down. Mix garlic, olive oil, and chopped rosemary together in small bowl. Rub over chicken. Add 1 cup of chicken stock to pan. Cover with foil. Bake at 400* for 1 hour. Remove foil. Sprinkle chicken with paprika. Roast uncovered for 25-30 minutes longer. Cut chicken into 4 quarters. Serve with potatoes.

Nutrition Facts : Calories 634.4, Fat 30.4, SaturatedFat 8.2, Cholesterol 131.2, Sodium 223.1, Carbohydrate 50.7, Fiber 6.2, Sugar 6.3, Protein 39

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