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City of Portland
AMIEs Roasted CHICKEN with roasted POTATO

1 kg whole chicken
4 tbsp olive oil
3 clove garlic, sliced finely
2 tbsp rosemary, finely chopped
1 tbsp chopped sage
1 salt and ground black pepper to taste
1/2 cup dry white wine (optional)
1 rosemary sprigs


Preheat the oven to 180AsC (360AsF). Wash the chicken under cold running water and dry with paper towel. Combine the oil, sage, and rosemary in a small bowl and season with salt and pepper. Rub the the herb mixture over the chicken. Put the sliced garlic inside the cavity. Place the chicken in a roasting pan. Place the washed potatoes in a large bowl. Add the oil, rosemary sprigs and garlic, and toss well to coat. Season with salt and pepper. Arrange the sliced potatoes around the chicken, in a roasting pan. Cook in the oven for 50 minutes, basting occassionally with the pan juices, until both are tender and golden brown. Slice the chicken into pieces. Transfer to a serving platter with roasted potatoes. Pour the pan juices over the chicken and serve.

Source: cookpad.com