Juicy Roast Chicken Recipe With Potatoes, Wine, Onion, Rosemary by Rockin Robin

I’ll show you how to make a juicy roast chicken with potatoes, carrots, onion, rosemary, wine, and garlic. This is a wonderfully easy dinner to make.
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Making a roasted chicken is very easy to do (anyone can do it) and the results are succulent.

I like to add lots of vegetables to the pan, like potatoes, carrots, onions, garlic, and lots of rosemary and wine.

The wine really adds a lot of flavor to those potatoes and carrots and the wine cooks out leaving the flavor behind.

To keep the chicken juicy as it roasts, I like to add a butter, garlic, rosemary rub just under the skin on the breast area. This way as the bird cooks, this rub baste the breast meat while it cooks to keep the breast meat from drying out.

And it tastes wonderful.

It’s really important to cook your chicken thoroughly meaning get the chicken up to 165 degrees F minimum to kill any nasty bugs like salmonella . I like to use a digital thermometer for this as they read the temperature in a matter of seconds.

Ingredients:
3 to 5 lb. roasting chicken
3 or 4 gold or red potatoes, cut into quarters
2 or 3 carrots, cut into bite size pieces
8 to 10 stems fresh rosemary
white wine
1 onion, red or yellow, sliced
1/2 cube butter, softened
1 bulb of garlic
olive oil
smoked paprika
salt and pepper

Pat the chicken dry with paper towels. Don’t bother with rinsing the bird. All that accomplishes is to spread bacteria around your kitchen. You know how the water droplets splash around no matter how hard you try not to?

Thats just spreading bacteria all over your sink and counter making it a breeding ground for cross contamination.

Place the onion in the dish to create a place for the chicken to rest. After placing the chicken on top, toss in the potatoes, carrots, garlic and rosemary around it.

Mix the butter, finely chopped rosemary and minced garlic clove together and rub under the breast skin. Pour wine on the vegetables.

Toss the rest of the garlic cloves in the chicken cavity along with more rosemary stems.

Pour some olive oil over the top of chicken and rub around. Sprinkle smoked paprica and rub it into the oil over the whole chicken.

Bake at 425 degrees F. for somewhere between 1 hour and 20 minutes to 1 hour and 30 min. or the internal temperature reads at least 165 degrees F. This is a gluten free recipe.

Thanks for stopping by,
Rockin Robin
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Thanks so much!

Music by Kevin MacLead http://incompetech.com/.
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