Rosemary Chicken

First prepare a roasting pan for the rosemary chicken. First peel the potatoes and cut them into quarters or fan them with the skin and place them in the roasting pan. Peel the garlic cloves and add them whole to the potatoes along with the bay leaves and the needles of a rosemary sprig. Drizzle a little olive oil over the top.

Now season the chicken with salt and pepper and rub in the chopped needles of the rosemary branch. Place the chicken in the roasting pan on top of the potatoes and put some butter on top. Pour the chicken soup or water with the soup cube into the roasting tin and roast for one hour (160 °C) with the lid closed.

Then remove the lid and let it roast for another three quarters of an hour. Now the rosemary chicken can be served with the potatoes.

Preparation Tip:

Instead of rosemary, you can also use thyme. Then the rosemary chicken simply becomes a thyme chicken.

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