Skip to main contentSkip to footer
Sign up
Sign up
Join now & get access to 8,000+ healthy, delicious recipes

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)

Instructions

  1. Preheat the oven to 425°F. Spray the bottom of a broiler pan with nonstick spray.
  2. To butterfly the chicken, with a large knife or poultry shears, cut the chicken down the backbone. Turn the chicken, breast-side up, and push down on the backbone to flatten slightly.
  3. Combine the rosemary, garlic, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper in a small bowl. Gently lift the skin from the chicken breast and legs; spread the herb mixture evenly under the skin. Place the chicken in the pan. Scatter the potatoes around the chicken; sprinkle the potatoes with the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
  4. Roast the chicken and potatoes 20 minutes. Add 1⁄2 cup of the wine to the pan. Roast 15 minutes longer, then turn the potatoes and add the remaining 1⁄2 cup wine. Roast until an instant-read thermometer inserted in a thigh registers 180°F and the potatoes are tender, about 20 minutes longer. Cut the chicken into 8 pieces and serve with the potatoes. Remove the skin from the chicken before eating. Yields 1 piece chicken with 1⁄2 cup potatoes per serving.