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|Garlic Lemon Rosemary Roast Chicken with Roasted Potatoes
|Recipe contributed by Dennis De Klerk
- 1 - 7 pound roasting chicken
- 8 cloves garlic, peeled and smashed
- 1 whole lemon cut into eight pieces
- 1 tablespoon dried rosemary
- 1 cup white wine
- 1 cup water
- 3 tablespoons extra virgin olive oil
- salt & pepper
- 6 white potatoes cut into 1 1/2 inch chunks submerged in water until ready to use
Preheat oven to 350 degrees. Pat chicken dry with paper towel inside and out. Rub chicken all over with the olive oil. Sprinkle 1/2 tablespoon rosemary inside chicken. Stuff cavity with lemon and garlic. Place chicken on rack in a shallow roasting pan. Generously salt and pepper all sides of bird. Sprinkle remaining rosemary across top. Sprinkle chicken with a tablespoon of wine. Pour remainder of wine and one cup water into pan. Place a tent of foil very loosely atop chicken. Roast for 2 hours and 20 minutes. Remove pan from oven. Drain potatoes, salt and pepper, toss them into bottom of roasting pan beneath rack. Using tongs or long handled spoon turn the potatoes so they are well coated with pan juices. Return pan to oven, replace foil tent, and continue roasting for 30 to 40 minutes. Potatoes should be easily pierced with a fork. Place chicken on a platter to rest for 5 minutes and spoon potatoes into a serving bowl. The pan juices are good but potent. Spoon them sparingly atop potatoes or carved bird. Buon appetito. Makes 6-8 servings.
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