Rosemary Roast Chicken with New Potatoes and Carrots

Today was a lazy day. No other way around it. I needed a lazy man's dinner and this roasted chicken sounded perfect. The prep was amazingly straight forward and easy. With the help of Erin, who wanted to get her hands dirty, we prepped the chicken with olive oil and chopped rosemary. For the sides, we cut up some carrots and red potatoes and tossed them with garlic gloves, olive oil and chopped fresh rosemary. We layed this carrots and potatoes in a roasting dish then placed the chicken on the roasting rack.

After the oven heated to 400 degrees, we cooked the chicken for about 1 1/2 hours. Once it was ready, we cut it up and served it was the carrots and potatoes. See? Wasn't that easy?

Rating: 90
Difficulty: Easy
Date Cooked: November 1, 2009

Like I said, this dish couldn't have been easier. The carrots and potatoes were perfectly cook. The chicken we super moist and the fragance of the rosemary was very refreshing.

I'd like to take this time to introduce another assistant in the kitchen: Maverick. His duties usually include keeping me company and taste testing.