Sage and Rosemary Roast Chicken

Baked chicken and sweet potatoes sprinkled with herbs – delicious dinner ready in a little over an hour.

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Servings 4

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ingredients 7
Prep Time 15 min
Total Time 1 hr 45 min

Ingredients

3: to 3 1/2 lb. cut-up or quartered frying chicken

4: medium baking potatoes, unpeeled, quartered

1: bunch (about 8) green onions, trimmed, cut into 2-inch pieces

1/2: teaspoon dried sage leaves

1/2: teaspoon dried rosemary leaves, crushed

1/4: teaspoon salt

1/4: teaspoon coarsely ground black pepper

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Directions

1 Heat oven to 375°F. Arrange chicken, potatoes and onions in ungreased 13x9-inch (3-quart) baking dish. Sprinkle with sage, rosemary, salt and pepper.
2 Bake at 375°F. for 1 1/4 to 1 1/2 hours, or until chicken is fork-tender, its juices run clear, and potatoes are tender.

EXPERT TIPS

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Expert Tips

"Rosemary for remembrance" goes the old saying, and a gift of rosemary was said to confer happiness upon newlyweds. The piney herb has a strong, resinous flavor. To cook with fresh rosemary, strip the needle-like leaves from the woody stem.

If you wish to quarter the potatoes ahead of time, immediately submerge the cut pieces into a bowl of cold water until cooking time to prevent discoloration.