|Photo by Taste of Home|
Our local market had roasting chickens for a good price this week, so I bought one. I was looking for a way to roast it along with vegetables. I looked at a few recipes on line and didn't see anything that appealed to me, but then I happened to be glancing through an old (1994) Country Woman magazine and noticed a recipe for Roasted Chicken with Rosemary which was a winner in that month's recipe contest featuring poultry. The photo showed a roasted chicken atop carrots, potatoes and onions.
I looked the recipe over and found that it was pretty much just what I'd been looking for. I wanted to keep this kid-friendly, so I decreased the rosemary by quite a bit. I was using fresh rosemary that I had frozen, so I just crumbled some of it up. I also thought I would use half the amount of butter, but it really seemed dry partway through cooking (and I had so many veggies in the pan that it was hard to reach the broth to baste anything as the recipe directed) so I ended up adding more butter. I think next time I might use half butter and half chicken broth. One change that I made was to use cubed butternut squash rather than carrots.
The chicken turned out extremely tender and so flavorful. I will definitely cook a roasting chicken this way again. It did take a bit longer than specified, and even then the vegetables were a little bit too firm. I think the mistake I made was not in using a covered roasting pan. (I don't own one.) I just used a 13x9 pan with a rack, and covered it with heavy-duty foil. Next time, I will use a large covered Dutch oven that I have; that will probably work better.
All in all, we were very pleased with this recipe and considered it a keeper! Maybe your family would enjoy it, too.