A simple, fresh, gourmet roasted chicken with two types of potatoes. Rosemary, lemon, s & p, are all you need for a flavorful chicken and gravy. I love smelling the rosemary while the chicken is roasting in the oven – yum!
- 3 lb chicken
- 1 large sweet potato, cut into chunks
- 1 lb fingerling potatoes
- 4 tbsp olive oil
- 1 lemon, halved
- 2 sprigs rosemary
Preheat oven to 425 degrees. Place the chicken in an oven safe pan, with potatoes around it. Drizzle chicken and potatoes with olive oil. Add the lemon to the pan, and rosemary on top of the chicken. Season with salt and pepper. Toss potatoes gently to coat in oil and seasoning.
Roast, tightly covered for one hour, and uncovered for 10-15 minutes. Spoon juices over the chicken and potatoes, and serve.