John Myers
Perfect Chicken with Rosemary Potatoes
The perfect perfect chicken with rosemary potatoes recipe with a picture and simple step-by-step instructions.
- 2 Free range chicken
- 1 pinch Salt
- 1 pinch Black pepper
- 8 tbsp Olive oil
- 2 Lemons
- 8 Bay leaves
- 8 Rosemary sprigs
- 3 Garlic cloves
- 1 kg Potatoes
- For the chicken, preheat the oven and a tray to 225 ° C. Wash the chicken inside and out and pat dry as much as possible with kitchen paper. Then rub the inside of the chicken with salt. Lift the skin at the top of the breast and then use the other hand to gently loosen the breast flesh. Sprinkle the opening with a little salt and stuff the chopped herbs into it. Then drizzle some olive oil on it. Fill the belly of the chicken with the lemon wedges, bay leaves and half of the rosemary. Finally, pull the skin of the chicken breast forward so that no meat is exposed. Now rub the skin with a little olive oil and pepper and salt generously. Then take the tray out of the oven and add the olive oil, garlic and the rest of the rosemary. Then place the chicken breast up and add the unpeeled potatoes and put them in the oven together. Fry for 5 minutes, then turn the chicken over. Fry for another 5 minutes and finally place the chicken breast up on the baking tray again and roast at 225 ° C for about 45 minutes.
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