As I mentioned in my first official Sunday Night Dinner post, I love cooking a roast chicken on a Sunday just because you have extra time to cook and you are able to enjoy the process. When you smell roast chicken, you just feel like it’s Sunday night dinner. Everyone has a memory of a great roast chicken, and I hope to make it a little bit easier for you to do so. Another easy thing: picking up small potatoes, tossing them in olive oil, sea salt and rosemary, and roasting them. To plate it, put the roast potatoes on the plate and top with the chicken: easy and beautiful. Photos by Christie Graham Photography
1 4 lb. whole chicken (I prefer organic as it truly tastes better)
1 head of garlic, halved
1 bunch of rosemary
1 bunch of parsley
1 bunch of sage
1 bunch of basil
1 tbsp of butter, melted
1) Preheat oven to 425F.
2) Wash and pat dry the chicken. Cover in salt.
3) Stuff garlic, all of the herbs (tied by kitchen twine) into the cavity of the chicken.
4) Cover chicken in melted butter.
5) Cook in oven for about an hour, or until the chicken is fully cooked. 165F for breast, 180F for other parts.
Serves 4 as a side
1 pint of potatoes
2 sprigs rosemary, leaves removed
1) Halfway through the chicken being cooked, toss all of the ingredients and roast for about 25 minutes, until cooked through and golden brown.