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rosemary and thyme roasted chicken

rosemary and thyme roasted chicken

serves 4
by nancy stone

Ingredients

  • 1 whole chicken cut up
  • 4 red potatoes cut in quarters
  • 4 large carrots cut into 3 inch pieces
  • 3 garlic cloves
  • 2 bay leaves
  • 2 tbl olive oil
  • 1/3 cup lemon juice
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • salt & pepper
  • ½ cup chicken broth or water

Instructions

  1. preheat oven to 400 degrees
  2. place chicken in a roasting pan skin side up
  3. place potatoes and carrots around the chicken
  4. scatter the garlic and bay leaves
  5. season with salt & pepper
  6. drizzle olive oil & lemon juice over the chicken
  7. place the rosemary and thyme sprigs on top
  8. pour the chicken stock or water over and roast in the oven for 30minutes
  9. turn the oven to broil and cook 5-7 minutes until done
  10. serve the chicken with the roasted carrots and potatoes and any juices poured over

Recipe Notes

I got the butcher to cut up an oven stuffer roaster on sale for around $8 and I got to keep all the extra bones and insides to make soup!