Rosemary Roasted Chicken Recipe
Juicy roasted rosemary chicken and young roasted potatoes makes a great choice for that family Sunday dinner.
5 lbs roasting chickens, cut into halves
5 Tablespoons fresh lemon juice
2 sprigs fresh rosemary
4 large garlic cloves, peeled And halved
salt & pepper
1 teaspoon spike seasoning (or seasoning of your choice)
1/4 cup olive oil
2 pounds of young potatoes, peeled, washed and cut into halves
Chop the rosemary, and place it in a a large flat ovenproof dish with the olive oil, lemon juice, and garlic.
Place the chicken halves in this dish, and turn the pieces to coat with the mixture; cover with plastic wrap, and let sit in the refrigerator for one to two hours.
Preheat the oven to 425 degrees F.
Place the dish with the chicken into the oven, and cook for 15 minutes.
Turn the chicken pieces, and add the potatoes if using into the pan with the chicken, coating them with the chicken's juices and salting and peppering the chicken and potatoes to your own taste.
Reduce the heat to 375 degrees F., and cook an additional 20 to 30 minutes, or until the juices run clear when the chicken is pricked, and the potatoes are tender when pricked with a fork.
Serve hot on a platter with the roasted baby potatoes, garnished with fresh rosemary sprigs.