Roasted Rosemary Chicken with Roasted Rosemary Fingerling Potatoes, and Broccoli Florets

Don't let the title of this fool you...this was one of the easiest and most delicious meals I have ever made. I like to make it for Sunday dinner since the chicken has to roast for a bit. Plus it makes the house smell awesome!

Ingredients:

For roasted chicken:

• 3 lb. whole chicken, giblets removed (a larger chicken is, of course, okay also; just make sure you adjust your roasting time)
• 1/2 c. butter (use more if needed)
• minced garlic
• rosemary (Rosemary is a relatively strong herb, so not a lot is needed, but I use it to taste so I've never measured)
• salt and pepper to taste

For roasted fingerling potatoes

• 1 2-lb. bag of fingerling potatoes
• 1 tbsp. extra virgin olive oil
• rosemary
• salt (I used quite a bit)
• pepper

For broccoli (I totally cheated with this one)

• Your favorite brand of Steam-in-bag broccoli
• Season to taste

Directions:

For chicken:

1. Rinse chicken thoroughly and remove all giblets.
2. In medium-sized bowl mix together butter, garlic, rosemary, salt, and pepper.
3. Spread butter mixture on chicken. I spread it all over the top of the skin, under the skin, and inside of the chicken as well.
4. Place in roasting pan or baking dish with rack. Place breast side up.
5.  Roast at 425 degrees for 30 minutes. After first half hour, baste chicken with runoff juices and place back in oven. Leave the chicken uncovered for the first 30 minutes and roast at a higher temp to allow the skin to crisp.
6. Cover with aluminum foil. Roast for an additional hour at 375 degrees basting every 20 minutes. Cover with foil for the remainder of the roasting time to allow meat to moisten up. (Remember to adjust roasting time depending on the size of your chicken)
7. When chicken is done, remove from oven and keep covered with aluminum foil for 30 minutes

For potatoes:

1. Rinse potatoes thoroughly with water and dry. Cut larger potatoes in half lengthwise. Smaller potatoes can be left whole.
2. Put potatoes in a large bowl. Pour 1 tbsp. olive oil in the bowl with the potatoes. Toss potatoes into oil making sure all potatoes are coated with oil.
3. In small bowl mix together 1 tbsp. rosemary, 1 tbsp. salt, pepper to taste. Sprinkle mixture on top of potatoes. Toss to ensure potatoes are covered with rosemary mixture.

Lay potatoes in a single layer on baking sheet. Bake at 425 degrees for 20-25 minutes or until potatoes are crispy outside and soft inside. Test by poking potatoes with a sharp knife.

And don't forget the broccoli! Yum....

Enjoy!