3-3/4-lbs. whole roasting chicken
2 tbsp. olive oil
2 tsp. chopped fresh rosemary
1 tsp. grated lemon rind
3/4 tsp. salt
1/4 tsp. white pepper
3 garlic cloves, minced
Cooking spray
3 (about 2 lbs.) baking potatoes, peeled and cut into 1½" pieces
4 lemon wedges
Remove and discard giblets and neck from chicken; trim excess fat. Starting at
neck cavity, loosen skin from breasts and drumsticks by inserting fingers,
gently pushing between skin and meat.
Combine 1 tbsp. oil, rosemary, rind, 1/2 tsp. salt, pepper, and garlic in a
small bowl. Rub seasoning mixture under loosened skin and over breasts
and drumsticks. Tie ends of legs together with twine. Lift wing tips up
and over back, and tuck under chicken. Place chicken, breast side up, on
a rack coated with cooking spray, and place rack in a roasting pan.
Toss potatoes with the remaining oil. Arrange potato mixture evenly around
chicken. Bake at 375° for 40 minutes.
Increase oven temperature to 450°, and bake an additional 20 minutes or until a
thermometer inserted in meaty part of thigh registers 170°. Remove chicken
from pan; let stand 15 minutes. Sprinkle the potatoes with remaining salt.
Remove skin from chicken; discard. Carve chicken, and serve with potatoes and
lemon wedges.
4 servings
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