Roast Chicken with Potatoes and Onions

Name: Roast Chicken with Potatoes and Onions
Prep time: 7 h
Cook time: 7 h
Total time: 7 h
Yield: 6
Cuisine: Global
Ingredients: 3 kilograms chickens; 118 milliliters dry white wine; 3 peeled garlic cloves, thinly sliced, plus 15 unpeeled garlic cloves; 59 milliliters extra-virgin olive oil; 2 larges onions, cut through root end into 1/2-inch wedges; 1 teaspoon freshly ground black pepper plus additional (for seasoning); 8 smalls fresh rosemary sprigs plus 2 tablespoons chopped; 2 teaspoons fine sea salt plus additional (for seasoning); 2 Tbsps (1/4 stick) unsalted butter, room temperature; 118 milliliters water; 1 kilograms Yukon Gold potatoes, peeled, cut into 3/4-inch wedges

Roast Chicken with Potatoes and Onions might be just the main course you are searching for. One portion of this dish contains approximately 98g of protein, 87g of fat, and a total of 1336 calories. This recipe serves 6. If you have rosemary sprigs plus 2 tablespoons, onions, yukon gold potatoes, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 7 hours. It is a good option if you're following a gluten free diet.

Instructions

Wash chickens; pat dry. Starting at neckend, slide fingers under breast skin. Slide2 rosemary sprigs and several garlic slicesonto each breast half. Rub outside of eachchicken with 1 teaspoon sea salt and 1/2teaspoon pepper. Fold wing tips under; tielegs together. Wrap in plastic; chill 4 hours.

Ingredients you will need

Chicken

Rosemary

Sea Salt

Garlic

Pepper

Wrap

Dry Seasoning Rub

Position 1 rack in top third and 1 rackin bottom third of oven; preheat to 375°F.

Equipment you will use

Oven

Spread 1 tablespoon butter all over eachchicken.

Ingredients you will need

Butter

Spread

Place chickens, breast side down,on rack set on large rimmed baking sheet.

Ingredients you will need

Chicken

Equipment you will use

Baking Sheet

Pour wine and water onto baking sheet.

Ingredients you will need

Water

Wine

Equipment you will use

Baking Sheet

Coat another large rimmed bakingsheet with nonstick spray. Toss potatoes,onions, chopped rosemary, unpeeled garliccloves, and olive oil in large bowl; spreadvegetables on prepared sheet and sprinklewith salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Potato

Rosemary

Onion

Equipment you will use

Bowl

Place chickens ontop rack of oven and vegetables on bottomrack. Roast 30 minutes. Turn chickensover; stir vegetables. Roast chickens untilthermometer inserted into thickest partof thigh registers 160°F, about 45 minuteslonger.

Ingredients you will need

Vegetable

Chicken

Equipment you will use

Oven

Let chickens rest 15 minutes.Continue roasting vegetables until brownand tender, about 30 minutes longer.

Ingredients you will need

Vegetable

Chicken

Transfer 1 chicken to cutting board;reserve second for soup (recipe follows).

Ingredients you will need

Whole Chicken

Soup

Equipment you will use

Cutting Board

Remove rack from baking sheet; scrape panjuices into small bowl. Spoon off fat. Carvechicken on cutting board; reserve carcassfor soup. Arrange chicken and vegetableson platter.

Ingredients you will need

Whole Chicken

Soup

Equipment you will use

Cutting Board

Baking Sheet

Bowl

Serve with pan juices.

Equipment you will use

Frying Pan