Rosemary-Garlic Roast Chicken with Fingerling Potatoes

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Last 2016 Christmas dinner I prepared this dish as my family did not want Turkey again for main entrée. They told me that they are tired of having turkey year after year. So I decided to roast a chicken and they loved it. It is so early to prepare and required very few hours.




1 large roasting chicken, remove the giblets and neck

12 cloves garlic, peeled and finely chopped

5 tablespoons finely chopped fresh rosemary and sprig of rosemary for garnishing

1 large lemon, halved

1½ teaspoons salt

½ teaspoon black pepper

2 tablespoons canola/vegetable/corn/olive oil



Preheat oven to 375°F. Lightly oil the roasting pan with some canola/vegetable/corn/olive oil all around.

In a small dish with chopped garlic, chopped rosemary, salt and pepper, stir to combine.

Spread the chicken with some oil and rub the rosemary mixture all and evenly above and under the skins. Stuffed the halved lemon and sprig of rosemary into the cavity. Gently tuck the wing tip under the back of the chicken. Tie the legs together with a cotton twine. Place the chicken in the center of the roast pan with the breast side up. Transfer the whole bird into the preheat oven and roast for 1¾ hours or according to the manufacturer’s manual instruction. Or some chicken come with a thermometer popper if there is none, simple insert a meat thermometer into the thickest part of the thigh and that should reads 175°F.

Remove the chicken from the oven and let it sit for 10-15 minutes before slicing.


Roast Rosemary Fingerlings Potatoes


3 pounds fingerling potatoes, washed well

1½ tablespoons fresh rosemary, coarsely chopped

¾ tablespoon dried rosemary, grained

2¼ tablespoons fresh chopped garlic or garlic powder

¾ teaspoon coarse sea salt

½ teaspoon salt

3-4 teaspoons Extra Virgin Olive oil

1 teaspoon fresh chopped parsley/ ½ teaspoon dried parsley



Preheat oven to 450°F.

Place the fingerlings potatoes, olive oil, chopped garlic, chopped rosemary, dried grained rosemary and salt in a large mixing bowl. Toss thoroughly.

Arrange the fingerlings potatoes in a single layer, an inch apart from one another in a non-stick cookie tray/pan. Roast the potatoes until tender and brown, about 20-25 minutes. Rotate the fingerlings potatoes every 7-8 minutes until done.  Remove from oven.



Place the roasted chicken in the center of the platter and surround the chicken with the roasted fingerlings potatoes. Garnish with sprig of fresh rosemary.


This entry was posted in Fruits and Vegetables, Holiday Recipes, Poultry, Western and tagged , , , . Bookmark the permalink.

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