Rosemary Roast Chicken with Potatoes
4 tsp, fresh, chopped
2 large clove(s), minced
½ tsp, freshly ground
Uncooked boneless skinless chicken breast(s)
3½ pound(s), butterflied (see step 2)
Uncooked Yukon gold potato(es)
6 medium, cut into 1-inch chunks
- 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.