Annette’s Roast Chicken with Potatoes Roasted in Olive Oil, Garlic, and Aromatic Salt

This week on my YouTube Channel All About Annette, see Chef Leo and I make a cozy winter supper. Perfect for Sunday Supper, straight out of my very first cookbook Picture Perfect Parties, Sunday Supper chapter. We had a great time with this one. Loads of laughs. Here are the recipes, let me know how you like them in the comments. x

Annette's Roast Chicken from Picture Perfect Parties

 Serves 4-6

Ingredients:

1 (4- to 5-pound) roaster chicken, preferably organic

¼ cup olive oil

3 garlic cloves, minced

3 tablespoons chopped fresh rosemary

2 teaspoons coarse salt

4 lemons, halved

8 small carrots

1 medium red onion, quartered

1 apple quartered

Preparation:

Preheat the oven to 400° F.

In a small mixing bowl, stir together the oil, garlic, rosemary, salt, and the juice of 2 of the lemon halves. Rub the mixture all over the chicken, place the lemon rinds in the chicken cavity, and tie the legs together with the kitchen string. Layer the carrots, onions, apples, and the remaining lemon halves in the bottom of a roasting pan. Place a roasting rack on top of the vegetables and place the dressed chicken on the rack. Roast the chicken in the oven for 1 hour, or until a meat thermometer inserted into the center of the breast reads 160° F. Remove from the oven, cover the pan loosely with aluminum foil, and allow the chicken to rest for 10 minutes before carving and serving. Serve the roast vegetables on a platter with the chicken, spooning any pan drippings over the top.

Potatoes Roasted in Olive Oil, Garlic, and Aromatic Salt

Serve 6 to 8

 This is a versatile potato side dish; you can cook the potatoes peel-on or peeled. It’s your choice. They will still be delicious. Sprinkle with the versatile aromatic salt, Leo’s secret to tasty roasted potatoes.

Ingredients:

3 pounds small red or white potatoes, peel on or off, cut into 2-inch pieces

¼  cup extra-virgin olive oil + ¼ cup for roasting

6 whole cloves garlic

To make the Aromatic Salt:

Makes 1 cup

1 cup coarse salt

1 teaspoon freshly ground black pepper

¼ cup fresh Rosemary

¼ cup fresh sage

½ teaspoon ground pepper.

*Put the ingredients into a food processor and process on high until fine.

Preparation:

Preheat the oven to 400 degrees F

Sprinkle the pan with 3 tablespoons olive oil. Place the potatoes in the pan and sprinkle ½ cup of the aromatic salt on top of the potatoes. Combine the salt with your hands until the potatoes are completely coated.  Add the remaining oil and add garlic cloves. Roast the potatoes for 40 until browned and crisp.* Turn with a spatula halfway through cooking to ensure even browning. Serve hot.