Volunteer Recipe: Herb & Garlic Roasted Chicken

Recipe by Mary Magennis

Ingredients

1 whole roasting chicken

1 sprig of fresh rosemary (+/- to taste)

1 sprig of fresh thyme (+/- to taste)

3 medium fresh sage leaves (+/- to taste)

3 cloves of fresh garlic, peeled (+/- to taste)

1/4 - 1/2 C salted butter, softened

Salt (+/- to taste)

Pepper (+/- to taste)

Paprika (+/- to taste)

Additional garlic cloves for cavity (if desired)

Directions

Wash the chicken (inside and out) & pat dry

Dice all the fresh herbs & garlic

In a small bowl mix herbs, garlic, and butter

Put your chicken in a roasting pan, breast side up. Loosen the skin to make pockets (easiest to do from the rear). Take the herb-butter mix and stuff it under the skin, across the breast, thighs, legs. Rub any extra butter across the outside of the chicken.

Sprinkle salt, pepper, paprika across the chicken, as much as desired.

Fill cavity of chicken with additional garlic cloves (do not have to peel) & extra herbs (if you desire).

Bake @ 350° (time will depend upon weight - eg 5lbs = 2.5 hours). Let rest 10 minutes prior to serving. Should reach internal temperature of 165°

Roasted Potatoes

Ingredients

1-2 potatoes per person, chopped

1/2 - 1 whole sweet yellow onion, sliced thin

1 sprig fresh rosemary, diced

Salt (+/- to taste)

Pepper (+/- to taste)

Olive oil

Parchment paper & baking tray

Directions

Chop potatoes, slice onions, dice rosemary and put in a medium bowl. Drizzle with olive oil. Add salt and pepper. Toss to cover evenly.

Place evenly across a parchment lined baking sheet. Bake during last 40 minutes of the chicken cooking (if using the same oven). If you want to crisp the potatoes, broil for 2 minutes prior to serving, while chicken is resting.