Rosemary Roast Chicken with Potatoes
- Total Time
- 1:02
- Prep
- 0:07
- Cook
- 0:55
- Serves
- 8
- Difficulty
- Moderate
Rosemary’s assertive flavor goes particularly well with chicken and potatoes.
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uncooked boneless skinless chicken breast(s)3 ½ pound(s), butterflied (see step 2)
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rosemary4 tsp, fresh, chopped
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garlic clove(s)2 clove(s), medium, minced
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table salt½ tsp
-
black pepper½ tsp, freshly ground
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uncooked Yukon gold potato(es)2 pound(s), cut into 1-inch chunks
-
white wine1 cup(s)
- Preheat the oven to 425°F. Spray the bottom of a broiler pan with nonstick spray.
- 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.
- 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.
- 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.