Sage and Rosemary Roasted Chicken

Thanks to the Morgan sisters, Kayley and Cory, for sharing this recipe. And of course, they used a Corner Post Meats chicken!

Sage and Rosemary Roasted Chicken

 

1 whole chicken with skin

yellow onion (sliced)
mini red potatoes (cut in half or quarters)
carrots
dried sage
dried rosemary
sea salt
pepper
olive oil

total cook time is 2 hrs

Directions:

• Preheat oven to 350 degrees
• lightly coat the chicken with olive oil, salt, pepper, dried sage and rosemary
• place coated chicken in a roasting pan and bake covered for 1 hour
• while the chicken is baking, toss the potatoes, onion and carrots lightly with olive oil, salt, pepper, sage and rosemary
• After one hour, remove chicken from oven and add the potatoes, onions and carrots to to the pan with the chicken and continue cooking for an additional hour (remove the lid or foil from the pan and cook uncovered for the last 20-30 min). Also, remember to baste the chicken a few times while it's roasting :)