Roast Chicken with Potatoes and Onions Recipe

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Ingredients:

Serving

2 3 1/4- to 3 1/2-lb chickens
8 small fresh rosemary sprigs plus 2 tbsp chopped
3 peeled garlic cloves, thinly sliced
2 tsp fine sea salt plus additional (for seasoning )
1 tsp freshly ground black pepper plus additional (for seasoning )
2 tbsp (1/4 stick) unsalted butter, room temperature
1/2 cup dry white wine
1/2 cup water
nonstick vegetable oil spray
3 lb yukon gold potatoes, peeled, cut into 3/4-inch wedges
2 large onions , cut through root end into 1/2-inch wedges
1/4 cup extra-virgin olive oil

Directions:

Wash chickens; pat dry. Starting at neck end, slide fingers under breast skin. Slide 2 rosemary sprigs and several garlic slices onto each breast half. Rub outside of each chicken with 1 teaspoon sea salt and 1/2 teaspoon pepper. Fold wing tips under; tie legs together. Wrap in plastic; chill 4 hours.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 375°F. Spread 1 tablespoon butter all over each chicken. Place chickens, breast side down, on rack set on large rimmed baking sheet. Pour wine and water onto baking sheet.
Coat another large rimmed baking sheet with nonstick spray. Toss potatoes, onions, chopped rosemary, unpeeled garlic cloves, and olive oil in large bowl; spread vegetables on prepared sheet and sprinkle with salt and pepper. Place chickens on top rack of oven and vegetables on bottom rack. Roast 30 minutes. Turn chickens over; stir vegetables. Roast chickens until thermometer inserted into thickest part of thigh registers 160°F, about 45 minutes longer. Let chickens rest 15 minutes. Continue roasting vegetables until brown and tender, about 30 minutes longer.
Transfer 1 chicken to cutting board; reserve second for soup (recipe follows). Remove rack from baking sheet; scrape pan juices into small bowl. Spoon off fat. Carve chicken on cutting board; reserve carcass for soup. Arrange chicken and vegetables on platter. Serve with pan juices.
Per serving: 573 calories, 27 g fat, 5 g fiber Nutritional analysis provided by Bon Appétit

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1128.48 Kcal (4725 kJ)
Calories from fat	720.99 Kcal
		% Daily Value*
Total Fat	80.11g	123%
Cholesterol	319.07mg	106%
Sodium	968.53mg	40%
Potassium	1561.16mg	33%
Total Carbs	46.76g	16%
Sugars	4.48g	18%
Dietary Fiber	3.47g	14%
Protein	53.17g	106%
Vitamin C	52.8mg	88%
Vitamin A	0.4mg	13%
Iron	186.4mg	1036%
Calcium	91.8mg	9%

Amount Per 100 g
Calories	178.39 Kcal (747 kJ)
Calories from fat	113.97 Kcal
		% Daily Value*
Total Fat	12.66g	123%
Cholesterol	50.44mg	106%
Sodium	153.1mg	40%
Potassium	246.79mg	33%
Total Carbs	7.39g	16%
Sugars	0.71g	18%
Dietary Fiber	0.55g	14%
Protein	8.41g	106%
Vitamin C	8.4mg	88%
Vitamin A	0.1mg	13%
Iron	29.5mg	1036%
Calcium	14.5mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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