Lemon and Rosemary Roast Chicken with Country Vegetables Recipe

Using free-range chicken really does make a difference in this delicious recipe because it is so moist and tender. The caramelized vegetables add so much to this dish. This is a complete one-pan meal.

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Servings:

Ingredients

3 pounds free-range chicken
1 1/2 pounds finger potatoes (assorted types)
24 each pearl onions
12 cloves garlic (use more if desired--I did)
24 each asparagus spears
8 sprigs fresh rosemary
3 each lemons (cut into quarters)
1/2 cup olive oil
4 tablespoons butter
1/2 teaspoon dried oregano
1/2 teaspoon sea salt (more or less to taste)
1/2 teaspoon black pepper (more or less to taste)

Container:Large roasting pan

Directions

PREP

25 mins

COOK

1.5 hrs

READY IN

2 hrs

Stuff the chicken with as many of the quarter pieces of lemon as possible. Stuff the chicken with 4 to 6 of the pearl onions, 2 to 4 of the garlic cloves, and a sprig of fresh rosemary.
Place the chicken in a large roasting pan containing 2 tablespoons of the olive oil and a half-cup of water.
Melt the butter and stir it into the remaining olive oil. Brush some of this mixture on the chicken.
Squeeze two of the lemon quarters over the chicken. Sprinkle the the chicken with the oregano, sea salt, and black pepper.
Place the lemon skins, from the two squeezed lemons, on top of the chicken. Arrange 4 rosemary springs over the chicken and add any of the remaining lemon quarters to the pan.
Bake in a 325°F oven for 45 minutes. While the chicken roasts, occasionally brush more of the butter and olive oil mixture onto the chicken.
After the 45 minutes roasting time, add the finger potatoes, the remaining onions and garlic, and the remaining rosemary sprigs to the pan. Arrange evenly around the chicken. Bake for an additional 45 minutes to an hour, and brush the chicken and the potatoes with more of the butter and oil mixture (two or three times during the remainder of the roasting time).
When the chicken is almost done (170°F on a meat thermometer), coat the asparagus with some of the butter and oil mixture and then arrange the asparagus around the chicken.
Roast for another 6 to 8 minutes, but make sure not to overcook the asparagus.
When done, place the chicken on a cutting board and tent it with foil. Let it rest for about 5 minutes before carving.
Serve the chicken with the finger potatoes, onions, garlic cloves, and asparagus for a complete meal.