I made this dinner last Sunday when we had my mom and dad over, as well as Emi's sister and her husband. I was very impressed with how well this turned out and am just so surprised at how easy it is to make a whole chicken. I always thought it would be hard and time consuming but this one cooked faster than the recipe said and was so tender and flavorful! After it reached the desired internal temperature I flipped on the broiler for 2 minutes to make the skin nice and crispy. It turned out wonderful! Also, I am not a big fan of potatoes, but these were very good! This recipe is modified from one I found on allrecipes.com. The cooking times are relative to the size of chicken you use. If you use a bigger or smaller chicken you'll need to adjust the time accordingly until it reaches an internal temperature of 180 degrees when you place a thermometer in the thickest part of the thigh. I used the leftovers for BBQ sandwiches the next day. I would like to try this same recipe in the crockpot. I will let you know how it goes.
ROAST CHICKEN WITH ROSEMARY & LEMON
1 (5 pound) whole chicken, rinsed
2 cups chicken broth
1 small onion, quartered
1 garlic clove
4-5 sprigs fresh rosemary
Salt, to taste
Pepper, to taste
Garlic Powder, to taste
1/4 cup fresh chopped rosemary
4-5 potatoes, cut into 1 inch sections
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place potatoes in a 9 X 13 baking pan. Season with salt, pepper, and garlic powder.
3. Place chicken on top of potatoes. Pour chicken broth and juice from lemon over chicken and potatoes.
4. Season chicken with salt, pepper, garlic powder, and 1/4 cup fresh rosemary.
5. Stuff chicken cavity with onion, lemon halves, garlic clove, and 4-5 sprigs of fresh rosemary.
6. Cook for approximately 2 hours or until chicken reaches an internal temperature of 180 degress when taken in the thickest part of the thigh.
7. Turn broiler on for 2 minutes to make the skin extra crisp.