Roasted chicken is a simple, comfort food type of dish. And to lots of people it’s easy, and to some it’s not so easy. But I think that simple, rustic dishes are the best kind. I made this dish for company last night, and they loved it. I usually use a whole chicken, but because it was just a two person dinner, I just used chicken pieces. But this recipe will work on a whole chicken, boneless chicken breasts, or pieces. I made mashed potatoes and fresh green beans to go with it.
Whole chicken or chicken pieces
3 tablespoons butter
1-2 rosemary twigs or a tablespoon of dried rosemary
vegetables of your choice (i used carrots, just cut up)
3 cloves of garlic
Preheat oven to 425
Wipe down chicken and set aside
In a dutch oven or roasting pan, combine vegetables, cloves of garlic, and rough chopped onion. Put chicken on top of vegetables and rub with butter. Slice lemons and squeeze juice onto chicken and add lemons to pot. Rub the chicken with butter, then add rosemary and salt and pepper (i like kosher salt for this recipe)
Roast for 1.5 hours for chicken pieces and up to 2.5 hours for a whole chicken, or until either come to 165 degrees. Let rest for 10-15 mins and serve. If using dutch oven, roast with lid off.