School is back in session and family dinners are all the more important. Mornings tend to be on the hectic side and then we all go our separate ways for a good part of the day. Dinner is our time to be together as a family and tell each other about our day while enjoying a healthy home cooked meal.
Cecilia is so excited about Kindergarten and is at a stage where she is eager to share details of her day with us. This is probably fleeting so I am going to enjoy it while it lasts!
As I mentioned, this dish is a fairly simple dinner to make at the end of the day- You could even prep it all before you leave in the morning and then just pop it in the oven when you return home. Add a salad or some broccoli and you have yourself a great meal.
Purple potatoes are not only beautiful but they contain about four times the antioxidants of a russet potato. Potatoes are also a great source of potassium. Make sure to keep the skin on for the bonus nutrients!
For this chicken recipe, I use room temperature butter and mix it together with chopped rosemary. I rub this all over the chicken, under and over the skin. I’m pretty sure I make a face that says Gross and I am doing this, but it is worth the effort. It gives the chicken a great flavor.
This is a one pan meal thatis an example of cooking once and eating 2-3 meals. It’s almost sinful to throw out the chicken carcass (I’ve done it too) when you can easily make stock the next day. It’s super easy and saves you money. Winter is coming and it’s great to have chicken stock in the freezer for those soup making days.
- 6 spring rosemary, divided
- 6 Tbsp organic butter, room tamperature
- 2 tsp salt, divided
- 1 whole organic chicken
- 1/2 lemon, quartered
- 2-3 cloves garlic
- 1 onion, saute sliced
- 1 lb purple potatoes, cleaned and quartered
- 1/4 cup chicken broth, or water
- salt and pepper to taste
Preheat oven to 425.
Chop 2 rosemary springs and mix together with 4 tbsp butter and 1 tsp salt.
Rub butter mixture under and over skin, careful not to rip skin, and over the body of the chicken.
Add lemon, garlic and remaining 4 spring of rosemary into the cavity of the chicken. Set aside.
Add potatoes and onion to a large cast iron pan and mix in the remaining 2 tbsp of butter and 1 tsp of salt. Add the chicken broth.
Place the chicken over the potatoes in the middle of the pan.
Roast for about 60-75 minutes, sometimes longer depending on your oven. Chicken should be 165 degree when it's finished. Remove chicken and let sit for 10 minutes. Cook potatoes for another 10-15 minutes, if needed to get them crispy.
Sprinkle with salt and pepper and enjoy!