Lemon Rosemary Chicken with Roasted Potatoes

Last weekend, The Mister cooked up this delicious dinner and I made him write down how he did it because I had to share it with you. This was so tender and delicious. He's a little bit of a rosemary freak and we happen to be lucky enough to have a huge rosemary bush outside so he just went out and snipped some for our dinner. I'm a little embarrassed to admit how fast I wolfed it down.


1 - 5 lb chicken
2 - 3 lemons
5 - twelve inch long stalks of rosemary
Olive oil
Salt and Pepper
Butter (we used Earth Balance)

• Preheat oven to 375 degrees
• Rinse chicken and pat dry, remove giblets and any unsavory bits
• Finely chop one stripped stalk of rosemary leaves and set aside
• Drizzle olive oil over chicken and rub into skin
• Cut two lemons into 1/2 inch thick slices
• Cut remaining rosemary stalks into 4 inch pieces
• Slide two lemon slices under the skin of each breast along with two rosemary stalks and butter
• Rub butter on skin and season with chopped rosemary, salt and pepper
• Fill chicken with remaining two rosemary stalks and lemons slices
• Cook uncovered for 35 minutes or until chicken is golden and crispy
• Baste chicken liberally before returning to oven
• Tent with heavy duty aluminum foil and put back in for 40 minutes at 425 degrees
• It's done when the juices run clear
• Let stand for at least 5 minutes before cutting in order to let juices distribute

The potatoes were simply Yukon Golds coated with a combination of canola oil, about 1 1/2 Tbsp chopped dill and salt and pepper to taste. Roasted for about 35 minutes at 425.

So what's the pink stuff, you ask? That, my friends, is Mark Bittman's Red Cabbage and Apples from his "How To Cook Everything Vegetarian". This was so easy, good and healthy. I found the recipe on this blog, which is quickly becoming another favorite.

So there's your next Sunday dinner, folks. Enjoy!

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