rosemary roasted chicken with potatoes

How To Make rosemary roasted chicken with potatoes

• 
  Step 1
  Set the chicken on the counter to cut the chill. Preheat the oven to 425 degrees F.
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  Step 2
  Add sliced onions and potatoes to a bowl.
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  Step 3
  Combine olive oil, Kosher salt, pepper, and rosemary for the seasoned potatoes in a small bowl. Pour the mixture over potatoes. Gently mix to coat evenly. Set aside.
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  Step 4
  Unwrap the chicken and remove the giblets from the cavity. Rinse chicken (inside and out). Pat dry with paper towels.
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  Step 5
  Gently run two fingers between the skin and breast of the chicken.
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  Step 6
  Mix the chicken seasoning ingredients in a small bowl.
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  Step 7
  Rub mixture under the skin, inside the chicken cavity, and over the outside of the chicken.
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  Step 8
  Mix the stuffing ingredients, and stuff them inside the cavity. Depending on the chicken size, all of the stuffing may not fit.
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  Step 9
  Fold the wings backward under the chicken. Tie the drumsticks together with twine.
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  Step 10
  Place the chicken in a small roasting pan sprayed with cooking spray. Surround the chicken with the potatoes/onions.
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  Step 11
  Bake chicken for 90 minutes. After 45 minutes, baste the chicken. Move the potatoes around with a spoon to roast evenly. Put the chicken back in the oven to finish roasting.
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  Step 12
  When done, remove chicken from the oven and cover loosely with foil. Let the chicken rest for 10 minutes so the juices redistribute.
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  Step 13
  Using a slotted spoon, take the potatoes out of the pan and place them into a bowl. Toss to coat with the juices.
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  Step 14
  Remove the chicken from the pan and place it on a platter. Spoon the potatoes around the chicken. Cut and remove the twine.
• 
  Step 15
  Slice and enjoy!
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