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Roasted Rosemary & Sage Chicken with a side of Cipollini Potatoes
fresh rosemary and sage, enough to fill the chicken inside
1 lemon
6 cloves of garlic
black pepper
Kosher salt
Directions
1. Cut the lemon in half and grill it high. Prepare chicken by removing insides. Fill it with everything.
2. Coat the skin of the chicken with black pepper and kosher salt. Roast at 475 for the first 10 minutes and then lower the oven to 375 for another 30 minutes. The internal temperature should read 170. Let rest for 5 minutes then cut and serve.
Side of Potatoes and Cipollini Onion’s
1. Peel and slice 6 fingerlings potatoes and cut them in pieces. Blanch the potatoes in boiling water till soft enough to be easily poked with a toothpick. Lightly coat a cooking sheet with olive oil. Place fingerlings in the oven with 10 cloves of garlic smashed with a knife, salt, pepper and rosemary enough for the amount of potatoes. Roast at 375 for over 1 hour till very crispy on the outside.
2. For the caramelized Cipollini, it’s even easier. Peel them, blanch them with boiling water for 5 minutes and then roast them in butter in a pan on slow fire. Salt and pepper them and add 1 tablespoon of balsamic vinegar. Keep them on fire till golden brown.
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