Impress your family and friends with this delicious rosemary roasted chicken with potatoes. It’s anything but a basic roasted chicken.
The chicken is stuffed with apples, bacon, sweet onion, and rosemary to keep the chicken moist and infuse it with flavor. When served, the chicken is juicy and tender. You’ll find the rosemary seasoned potatoes have become a surprising treat while roasting in the pan drippings. Elegant and delicious, this roasted chicken recipe will have you picking at the bones.
Ingredients
- 5-6 lb chicken
- Kitchen twine
- Cooking spray
Chicken Seasoning
- 1/4 c light tasting olive oil
- 4 tsp Kosher salt
- 1 tsp black pepper
- 2 tsp fresh rosemary, chopped fine
Chicken Stuffing
- 1 c green apple, cut into chunks (approx. 1 apple)
- 1/4 c Vidalia onion, cut into chunks (about 1/4 of an onion)
- 1 sprig of rosemary
Seasoned Potatoes
- 2-3 medium russet potatoes, skinned and chopped into chunks
- 2-3 medium Yukon Gold potatoes, skinned and chopped into chunks
- 2 medium sweet potatoes, skinned and chopped into chunks
- 1 medium Vidalia onion, sliced
- 1/4 c light tasting olive oil
- 1 tsp Kosher salt
- 1/2 tsp pepper
- 1 sprig rosemary (approx 2 Tbsp)
How to Make a Rosemary Roasted Chicken With Potatoes
1. Set chicken on the counter to cut the chill. Preheat the oven to 425 degrees.
2. Add sliced onions and potatoes to a bowl.
3. Combine olive oil, kosher salt, pepper, and rosemary for the seasoned potatoes in a small bowl. Pour mixture over potatoes. Gently mix to coat evenly. Set aside.
4. Unwrap chicken and remove giblets from the cavity. Rinse chicken (inside and out). Pat dry with paper towels.
5. Gently run two fingers between the skin and breast of the chicken.
6. Mix the chicken seasoning ingredients in a small bowl.
7. Rub mixture under the skin, inside the chicken cavity and over outside of the chicken.
8. Mix together the stuffing ingredients and stuff inside the cavity. Depending on the chicken size, all of the stuffing may not fit.
9. Fold the wings backward under the chicken. Tie the drumsticks together with twine.
10. Place the chicken onto a small roasting pan that has been sprayed with cooking spray. Surround the chicken with the potatoes/onions.
11. Bake chicken for 90 minutes. After 45 minutes, baste the chicken. Move the potatoes around with a spoon to roast evenly. Put chicken back in the oven to finish roasting.
12. When done, remove chicken from the oven and cover loosely with foil. Let the chicken rest for 10 minutes so the juices redistribute.
13. Using a slotted spoon, take the potatoes out of the pan and place into a bowl. Toss to coat with the juices.
14. Remove the chicken from the pan and place on a platter. Spoon the potatoes and onions around the chicken. Cut and remove the twine.
15. Slice and enjoy!
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Test Kitchen Tips
- After the roasting time is completed, if you are unsure of the chicken’s doneness, cut a slit in the skin between the leg and breast and check to see if the juices are clear.
- If the outside of the chicken isn’t brown enough, use a creme brulee torch to finish browning. Or, raise the oven temperature to 500 degrees and cook the chicken an additional 5 minutes. Don’t cook too long, though, or the breast will dry out.
- Letting the chicken rest is important. If the meat is sliced too soon, the chicken will be dry.