Aubri's Oven Roasted Rosemary Chicken

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One day I was craving these ingredients so I threw them together. What was supposed to be a chicken that lasted me a few days, was eaten within 20 minutes! 

Serves 2-4 People (depending on how hungry)

 

 

Ingredients:

1 Whole Chicken

3 Fresh Rosemary Sprigs

1 potato chopped in 1 inch chunks

4-6 mini onions cut in half

White Wine 

Chicken Bone broth

Paprika

3 tbsp of Butter

Salt and Pepper to taste

 

  1.  Preheat oven to 450 degrees.
  2. Put whole chicken in glass baking pan. Pour over 50/50 mix wine and chicken bone broth to fill pan up about 1 inch.
  3. Add potatoes and onions around the sides of the chicken.
  4. Add one of the onions, a sprig of rosemary, and a bit of the broth and wine mix into the cavity of the chicken.
  5. Rub 2 tbsp of the butter on top of the chicken and the last tbsp on the potatoes.
  6. Sprinkle paprika over the chicken and add salt and pepper over the chicken and potatoes.
  7. Add the rest of the rosemary to the chicken.
  8. Cover with aluminum foil.
  9. COOK the chicken at 450 degrees for 10-15 minutes. Reduce heat to 350 and cook 20 minutes per pound. Uncover the chicken the last 10-15 minutes to give the top of the chicken a golden brown.

(IF you have a food thermometer make sure the chicken is cooked to an internal temperature of 165 degrees. If you don't have one, cut chicken at thickest part and make sure the juices run clear.)

Pair with your favorite vegetables, or a salad! Bone-apple-tea! XOXO