Lemon and Rosemary Roast Chicken with Country Vegetables

Ingredients

  • 3 pound(s) free-range chicken
  • 24 each(s) pearl onions
  • 12 clove(s) garlic (use more if desired--I did)
  • 24 each(s) asparagus spears
  • 8 sprig(s) fresh rosemary
  • 3 each(s) lemons (cut into quarters)
  • ½ cup(s) olive oil
  • + 5 more ingredients
    • 4 tablespoon(s) butter
    • ½ teaspoon(s) sea salt (more or less to taste)
    • 1 ½ pound(s) finger potatoes (assorted types)
    • ½ teaspoon(s) dried oregano
    • ½ teaspoon(s) black pepper (more or less to taste)

Stuff the chicken with as many of the quarter pieces of lemon as possible. Stuff the chicken with 4 to 6 of the pearl onions, 2 to 4 of the garlic cloves, and a sprig of fresh rosemary. Place the chicken in a large roasting pan containing 2 tablespoons of the olive oil and a half-cup of water. ...

View full recipe at RecipeTips.com

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