Try this wonderful combination of Chicken and rosemary – fragrant and flavourful.
Chicken and rosemary is a wonderful combination, eaten in the summer or on a warm evening, smells of the rosemary and maybe the lavender in the garden…hmm, so wonderful. I ate this for the first time as a young girl in a beautiful hotel in Southern France…and I’ve loved it ever since.
Photo credit: ©KLTCArt ©Kelsey-LynnTCorradetti www.bread-butter.ca
- 1 chicken, whole
- 2 onions, 1 whole and the other one chopped
- a few sprigs of rosemary
- 1 handful of parsley
- salt and pepper
- 2 tomatoes, chopped
- Preheat the oven to 400.
- Wash and dry the chicken. Put a whole onion into the cavity. Salt and pepper well. Put some rosemary sprigs into the cavity. Lift the skin and put some leaves underneath. If you have some lavender blossoms, you can add some as well, if not, no problem.
- Put the chicken into an oval roasting pan and add the chopped onion.
- Put in the oven.
- After the skin is slightly brown, add the tomatoes and turn down the heat to 375.
- After 20 minutes, add a bit of water.
- Let the chicken roast for 30 minutes more, the bottom of the pan should be nice and brown, not too dark.
- Take the chicken out of the pot, cover and let sit for about 10 minutes.
- Pour a little more water into the pot and loose the bits. Drain through a sieve into a fat separator . Cut chicken into pieces and serve with the juice.
Stefan’s tip for wine: Australian D’Arenberg brand red