Crispy Rosemary Roast Chicken and Potatoes

6 servings


Ingredients:
2 large onions, cut into 1-inch wedges
1 (4 1/2 lb) chicken, patted dry
4 tablespoons unsalted butter, softened, divided
4 (4 inch) springs fresh rosemary
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
3 tablespoons chopped fresh rosemary, divided
1 1/2 lb. assorted fingerling potatoes , unpeeled, halved or quartered if large


Step-by-Step
1. Heat oven to 4500F. Place onions in large shallow roasting pan. Slip fingers under skin of chicken over breast meat to make a pocket. Spread 2 tablespoons of the butter under skin in pocket; arrange rosemary springs over butter under skin in pocket.
2. Tuck wings behind back; place chicken breast-side up, over onions. Spread remaining 2 tablespoons butter over outside of chicken; sprinkle with 1 teaspoons of the chopped rosemary, pressing lightly to adhere.
3. Bake 20 minutes. Turn chicken breast-side down. Arrange potatoes around chicken; sprinkle potatoes with remaining 1 tablespoon chopped rosemary, 1/2 teaspoon salt and 1/4 pepper.
4. Bake an additional 20 minutes. Turn chicken breast-side up; stir potatoes and onions. Bake an additional 20 minutes or until internal temperature of thickest part of thigh reaches 1700F to 1750F. Let stand in warm place 10 minutes before carving. Serve with potatoes and onions.

Tuscan Bean Dip

Makes 4 servings

Ingredients

1 small baguette, thinly sliced *

4 cloves garlic

1 1/2 teaspoons kosher salt, plus additional for seasoning

1/4 cup extra-virgin olive oil

2 springs fresh rosemary, leaves stripped (about 1 1/2 tablespoons)

Pinch crushed red pepper

1 (15 oz) can cannellini beans, rinsed and drained **

Crisp vegetables, for dipping (optional)

Step-by-Step

1. Preheat oven to 4000F. Lay bread on a baking sheet. Rub each slice with a clove of garlic and sprinkle with a pinch of salt; reserve garlic clove. Toast in oven until golden, about 8 minutes
2. Chop all garlic cloves. Cook garlic in the olive oil in a small skillet over medium-high heat, stirring, until it is golden, about 3 minutes. Remove from heat; stir in rosemary and red pepper and cool slightly.
3. Put beans, the 1 1/2 teaspoon salt, and all but 1 teaspoon of rosemary mixture in a food processor and process until smooth. Scrape puree into a serving bowl and drizzle with reserved rosemary mixture. Serve with tasted baguette and, if desired, raw vegetables.

*Your local grocery store may have an "ooops" section of the bread. Since it is toasted this is a great way to save money.

** You can substitute great northern beans for the cannellini beans and also slightly heat the beans before serving.