It will come as no surprise to you that I’m in both refrigerator and freezer trouble again, only that it’s worse because you will recall that in Sens I had two refrigerators and here I have one apartment size refrigerator. In addition, I have just discovered a fantastic restaurant supply supermarket with imports from other EU countries, Asia, the U.S. and the UK. That’s why I’m in trouble. We have got to find a house soon! With a stand alone freezer 🙂
This was such an easy Sunday lunch. I seasoned the chicken with salt, pepper and fresh rosemary and then rubbed it with olive oil. This, of course, was a normal chicken as opposed to the suppenhuhn or soup chicken that I bought before I knew what suppenhuhn meant. It’s in the freezer waiting for a soup day.
I chaos cut some carrots, quartered some onions and put a whole garlic bulb in the bottom of my tajine, then just popped the butterflied chicken on top.
I had some fresh corn on the cob that I halved and tossed with melted butter and fresh chopped basil. The corn went into the oven with the chicken for the final 30 minutes.
Roasted Rosemary Chicken and Corn on the Cob
Salt and pepper
2 tbsp fresh rosemary, chopped
4 carrots, chaos cut
4 onions, quartered
1 garlic bulb
4 cobs of fresh corn, cut into halves
1-2 tbsp fresh basil, chopped
2 tbsp butter, melted.
Cut out the back bone of the chicken with kitchen shears. Arrange the chicken breast side up and with palm of hand, press down on the chicken breast to flatten. Season with salt, pepper, rosemary and then rub with olive oil.
Place the carrots, onions and garlic bulb in the bottom of a roasting pan, drizzling with olive oil. Place the chicken on top and roast in a 350 F oven for 1 hour.
Toss the corn with the basil and butter, put into a roasting pan and roast with the chicken for the final 30 minutes.