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Crispy Chicken with Garlic & Rosemary

Crispy Chicken with Garlic and Rosemary is basted with lemon and love. This roast chicken is surely the juiciest, most flavorful you'll ever had.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Entree, Main Course
Cuisine African American, African American Heritage Diet, American, Soul Food, Southern Food
Servings 2

Ingredients
  

  • 2 quarters Kosher or Organic Chicken Thigh and leg
  • 6 Organic New or Red Potatoes
  • 4 cloves Garlic, minced
  • ½ Lemon, juiced
  • 1 tbsp Fresh Rosemary
  • 1 tbsp Jane's Krazy Mixed-Up Salt
  • ½ tbsp Poultry Seasoning
  • ½ tbsp Frontier Co-op Turmeric Twist Savory Blend
  • ¼ tsp White Pepper

Instructions
 

  • You may begin the marinating process 1 day to 1 hour prior to cooking.
  • Place thawed chicken into a large baking then add the garlic, lemon juice and rosemary making sure to place pieces of minced garlic and rosemary underneath the skin of the chicken. You can achieve this by making small cuts into the skin and place the herbs into the pockets.
  • Cover dish with plastic wrap and place dish in the refrigerator until you’re ready to cook it.
  • Remove the chicken from the refrigerator, throw away the plastic wrap and allow the meat to return to room temperature approximately 30 minutes.
  • Preheat oven to 350 degrees.
  • Wash & cut new potatoes into wedges and season with a small portion of the Jane's Krazy Mixed Up Salt. Set aside.
  • Sprinkle the chicken with the remaining seasonings. Remove any exposed rosemary or garlic, by either placing it securely under the chicken or removing it entirely from the dish, because they will otherwise burn.
  • Cook the chicken for 30 minutes at 350 degrees. 
  • Remove the baking dish from the oven. Add the potatoes.
  • Baste the chicken by carefully spooning the liquid that has formed in the bottom of the dish over the meat and uncooked potatoes.
  • Reduce temperature to 325 degrees and return the baking dish to the oven for 20 more minutes.
  • Remove the chicken and potatoes from the oven and baste again.
  • Return the chicken and potatoes to the oven for 20 more minutes, then baste again.
  • Baste the chicken and potatoes every 20 minutes until the juices run clear and the leg easily separates from the thigh.
  • Serve immediately.
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