I got this recipe from a recipe book my mother in law had. It's become one of our favorite meals. Growing up Sunday was always a nice, big meal. Since we are back in Virginia from our summer away I wanted to do a nice meal. I was able to pick up the chicken from the farmers market, for about the same price as the grocery store's organic chicken. I also picked up the rosemary at the farmer's market. This recipe calls for fresh rosemary and you must use fresh. I've never used otherwise, though I'm sure you can, but the flavor is more powerful with fresh. Typically I add red potatoes, but since we had friends over for dinner they brought the potatoes. This time I used homemade chicken broth using this method from the last time I made this recipe. It was delicious as always.
1 roasting chicken
salt and pepper
1 T whole fresh rosemary leaves
1 T finely chopped rosemary leaves
2 T olive oil
6 cloves garlic
1 1/2 lbs red potatoes, cut up
1/2 bag carrots
2 c chicken broth
Preheat oven to 450. Season chicken cavity with salt and pepper. Cut lemon and orange in half. Set half of each aside for juicing later. Cut remaining orange and lemon in pieces. Loosely stuff cavity with cut up lemon, orange, whole rosemary leaves, 1 T olive oil, and 3 cloves garlic.
Squeeze juice from remaining orange and lemon into a small bowl. Add remaining 3 minced garlic cloves, 1 T olive oil, chopped rosemary, salt and pepper. Stir to combine. Smear citrus mixture over the chicken. Place in roasting pan (I use a 9X13 glass dish) breast side up. Add the potatoes and carrots to pan. Season with salt and pepper then pour broth over them. Cover the pan with foil and cook for 1 1/2 hours. Uncover and cook for 15 more minutes.
Watch it get devoured.