Introducing Smart Cookin’ with Gatherer Entertainment: One Pan Roast Chicken Meal
Are you ready for a One Pan Roast Chicken with Rosemary Potatoes? I’m am! Let me explain…As I’ve shared a lot recently, the past few years have been a journey. One of the brightest spots along the way has been my involvement with Gatherer Entertainment. I’ve talked a bit about it before, but it’s a production company focused on content for women 35+. Given that I’m in that group now it really speaks to me – I definitely look for different internet content than millenials!
To that end, a couple years ago Jenna and I worked together to develop a show that speaks to parents about cooking. It’s all about cooking smarter, not harder and making delicious food for your family. Here’s the first episode and stay tuned because I’ll be rolling out all of them over the next several weeks! Wouldn’t it be awesome if we could get this viral so we could get the attention of some networks/platforms who’d like to order more episodes? I’m game to film more if that’s what you want!
So, enjoy the show and thanks as always for your support. Let’s do this, 2019! xxKelsey
Ingredients
- Olive oil
- 1 pound fingerling potatoes, scrubbed and patted dry and cut into 1-inch pieces
- 1 large, yellow onion, peeled and cut into 1-inch pieces
- 3 large carrots, peeled and chopped into 1-inch pieces
- 12 (6-inch) stalks fresh rosemary, divided
- 1 (5-pound) roaster chicken
- 6 tablespoons unsalted butter, at room temperature, cut into pieces
- 12 garlic cloves, peeled and smashed flat
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat oven to 400°F.
- Lightly oil the bottom of the roasting pan with olive oil. Place the potatoes, onion, and carrots in the pan in one even layer and nestle four of the rosemary stalks among them.
- Working carefully, gently use your finger to lift the skin of the chicken from the meat on both sides. Evenly slide half of the pieces of butter and six of the smashed garlic cloves under the chicken skin evenly around the body on both sides. Then rub the remaining butter all over the chicken skin and inside the cavity and season the chicken with salt and pepper. Place the remaining six garnished cloves and the remaining eight rosemary stalks in the cavity.
- Roast the chicken for 30 minutes, then lower the oven temperature to 375°F and roast for another 1 hour to 1 hour 10 minutes, or until the juices run clear when the thigh is pricked or a meat thermometer inserted into the thickest pieces of the thigh and breast registers 165°F. Carve the chicken into serving-size pieces and serve with roast vegetables.
