Juicy Garlic and Rosemary Roasted Chicken with Scanpan
A great way to get ready for a busy week is to prepare a roast chicken for dinner on a Sunday night. If there are any leftovers, you can make great sandwiches, wraps and salad for Monday and hopefully Tuesday’s lunches. This is my recipe for Juicy Garlic and Rosemary Roasted Chicken and while I plan for two days of lunches, it usually only happens for one! I prepare this recipe always in my Scanpan Classic Roasting Pan. I find the even heat distribution and non-stick cooking surface make for the perfect crisp potatoes and succulent chicken with the easy fuss-free cleanup. What's more, having this roasting pan allows me to use very little oil promoting a healthy lifestyle while enjoying a tasty meal still!Ingredients:
- 1 Large Free Range Whole Chicken
- 1 Head of Garlic Cut in Half
- 4 Springs of Rosemary
- 3 Tablespoons Butter
- 1 Onion Chopped
- 1kg Baby Potatoes
- 3 Tablespoons Rice Bran Oil (or similar)
- Salt and Pepper
Directions:
- Preheat oven to 160 degrees. Meanwhile, place 1 tablespoon oil in Scanpan Classic Roasting Dish.
- Thoroughly clean chicken and pat dry.
- Lightly rub the chicken with 1 tablespoon oil, salt and pepper.
- Insert 1 tablespoon butter, chopped onion and 2 sprigs of rosemary into the cavity.
- Place the chicken on it's back and insert one tablespoon of butter between the skin and the breast, for each breast. Then leave to cook for 1 hour.
- Remove from the oven and baste the chicken with any juices in the pan.
- Add 1 tablespoon of oil to the Scanpan Roaster and place the baby potato and garlic in the pan and add remaining rosemary.
- Roll the baby potatoes in the juices with the chicken before placing back in the oven for a further 1 hour.
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