• 1 chicken, about 3 1/2 lbs.
  • 1 lemon, cut in half
  • 6 fresh rosemary sprigs
  • 4 russet potatoes, peeled and cut into 2 inch cubes
  • 3 tblsp. unsalted butter
  • 3 tblsp. olive oil
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 c. chicken stock
  • salt & freshly ground pepper


Preheat an oven to 350.

Trim any excess fat from the chicken. Rub inside and out with a lemon half. Place 2 rosemary sprigs in the cavity and tuck 1 rosemary sprig under each wing. Place the chicken on its side in a roasting pan and surround with the potatoes. Melt the butter in a small pan and stir in the oil. Brush the butter mixture evenly over the chicken and potatoes and then sprinkle with the dried rosemary and thyme.

Place in the oven and roast for 30 minutes. Turn the chicken so it rests on its opposite side. Add the stock to the pan and baste the chicken with the pan juices. Roast for another 30 minutes. Turn the chicken breast-side up, baste with the pan juices and season to taste with salt and pepper. Roast until the chicken is tender, another 20-30 minutes.

Transfer the chicken to a warmed platter and surround with the potatoes. Garnish with the 2 remaining rosemary sprigs. Serve the pan juices in a bowl on the side. Carve the chicken at the table.

This would be nice with a fruit salad for the kids and bread sticks. If there will be guests just double the recipe. The recipe will serve 4 as it is.

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Submitted 6/13/05.
Source: Williams-Sonoma Chicken Book
Submitted By: Sheila Nelson
Rosemary Chicken with Potatoes