Sunday, February 8, 2009
I am making this meal twice today. This morning I made it for a family at church who very sadly lost their daughter almost 2 weeks ago. I will make the same dinner again tonight for our family.
Roasted Chicken with Rosemary
1/2 c butter
4T. minced fresh rosemary or 2 T. dried crushed rosemary
2 T. chopped fresh parsley
3 garlic cloves minced
1 tsp salt
1/2 tsp pepper
1 roasting chicken (5-6#)
9 small red potatoes halved
6 med carrots halved lengthwise and cut into 2" pieces
2 medium onions quartered
1. In a small roasting pan melt butter and stir in seasonings. Place chicken on a rack in roasting pan.
2. Spoon half of butter mixture over chicken. Place potatoes, carrots and onion around chicken. Drizzle remaining butter mixture over vegetables.
3. Cover and bake at 350 for 1 1/2 hours basting every 30 minutes. Uncover and bake 30-60 minutes longer or until meat thermometer reads 180 and vegetables are tender baste occasionally.
4. Cover with foil and let stand 10-15 minutes before carving.
**CHANGES I MADE** I used small white potatoes (left whole) and baby carrots. I stuffed part of the onion and some fresh rosemary inside of the chicken as well.
I am sending this uncooked so the family can just put it in the oven and enjoy.
Rosemary Focaccia Bread
1/4 oz. pkg yeast
3/4 cup warm water
3 c flour
1 tsp salt
6 T. olive oil
3 sprigs fresh rosemary
1/2 c parmesan cheese
2/3 c mozzarella cheese
Mix yeast with 1/2 cup water and let set for 10 minutes. Combine flour, salt and yeast mixture with remaining water in bowl. Mix thoroughly. Allow to rise 1 1/2 hours or until double in bulk.
Roll out dough on pizza stone or in baking pan. Push finger tips into dough to make indents across dough. Drizzle with olive oil, sprinkle with coarse salt, parmesan cheese, mozzarella cheese and rosemary.
Bake at 425 for 20 minutes.
I had to add a little more water to get the dough to combine.
I am sending the bread already cooked.