Rosemary roast chicken with potatoes
6
3
1
Smartpoints value per serving
Total Time
1 hr 2 min
Prep
7 min
Cook
55 min
Serves
8
Difficulty
Moderate
Nothing says family dinner like a roasted whole chicken. The heady rosemary and rich smell of roasting potatoes will bring the entire house to life with delicious aroma. To ensure even cooking the chicken is butterflied, that is, the bird is cut down the backbone and flattened. It’s a simple enough procedure, but you can ask the butcher to do it for you. Getting the rosemary mixture under the skin allows it to fully permeate the chicken and not fall away during roasting. To get under the skin more easily, start at the neck-end of the chicken where the skin has an opening. Go slowly so the skin doesn't tear. Add a simple vegetable side like green beans or broccoli for a complete meal.
Ingredients
uncooked boneless skinless chicken breast(s)
3½ pound(s), butterflied (see step 2)
rosemary
4 tsp, fresh, chopped
garlic clove(s)
2 medium clove(s), minced
table salt
½ tsp
black pepper
½ tsp, freshly ground
uncooked Yukon gold potato(es)
2 pound(s), cut into 1-inch chunks
white wine
1 cup(s)
