Sunday Supper: Whole Roasted Rosemary Chicken, Purple Carrots and Red Potatoes

Welcome to my first edition of Sunday Suppers! As I had mentioned last week, I want to bring back the tradition of home cooked meals and family getting together to share food and stories. Below you will find your shopping list as well as recipe guidelines. You can modify the recipe to your taste or quantity that you are serving. If you have any questions, send me a message on Facebook (Cyn Sugar) or email me at sugarlipslifestyletips@gmail.com. Enjoy!

Cook Time: 2 hours
Approximate price per person: $3.67

Whole roasted chicken is a very easy, no non-sense dish that everyone can enjoy. It's hearty, home cooked and delicious. You can use the leftovers for a second meal during the week as well. I like to make home-made chicken pot pie with cheddar biscuits or chicken salad over mixed greens and vinaigrette. It is also a really affordable dish when feeding a large number of people. It usually works out to be about $3.00 per person.  Let's get started!

Sugar Tip**** When choosing your bird, avoid companies like Tyson that mass produce antibiotic pumped chicken. Ask your local butcher for assistance when choosing.

Rosemary Roasted Chicken, Purple Carrots and Red Potatoes

What You Will Need
1 whole chicken
cayenne pepper
paprika
10 stems of rosemary
1 clove garlic
1 whole lemon plus 1/2 lemon juiced
salt & pepper
olive oil
1 bunch carrots
2-3 red potatoes per person

What To Do

Preheat your oven to 350 degrees. In a small bowl mix a 1/3 cup olive oil, juice from a half of a lemon, 1 minced fresh garlic clove, 1 Tablespoon kosher salt and freshly cracked black pepper, 1 T. paprika and cayenne to taste. Rinse the rosemary and remove six sprigs from the stem. Chop up and add to the olive oil mix. Let this stand so the flavors come together. I like to do this hours ahead of cooking to get the maximum effect.

Rinse out your chicken inside and out removing the gizzard pack from the cavity and pat dry. Place the bird on the roasting rack in your roasting pan. Take your olive oil blend and liberally rub on the outside of the chicken. Take the remaining four sprigs of rosemary and stuff inside the cavity of the chicken. Slice your lemon in half and add that too. Bake in the oven for an hour and a half. It will look similar to the picture on the left.

Meanwhile, rinse and prepare your carrots and potatoes. Cut the potatoes into equal sized pieces and remove the tops off of the carrots. Toss the potatoes on olive oil and sprinkle with salt. Place in the bottom of the roasting pan or on a baking sheet and put in the oven with the chicken. Toss the carrots in olive oil and set aside. You will burn the carrots if you add them too early. Put them in to roast for the last 25 minutes just before you take out the chicken.

Once everything is roasted and the chicken is done, remove from the oven, cover with foil and allow the meat to rest for 20 minutes. This is a VERY important step. If you cut the chicken too early, the juice will run everywhere. After twenty minutes, cut and serve. Enjoy!!