The roasted chicken tight is one of the easiest ways to make fast protein for the whole family – or stockpile some leftovers if you’re only cooking for one or two. If you’ve never roasted a chicken before, it looks a little intimidating the first time, but it’s not hard at all: really all you have to do is put some vegetables inside the body cavity and stick it in the oven.
The vegetables and herbs give the chicken a great flavor from the inside out, and brushing the bird with our homemade rosemary honey glaze adds just a little bit of extra intensity. And as a bonus, it gives you an extra-delicious layer of chicken skin.
- 6 pieces of chicken tight
- 4 tbsp of homemade rosemary honey
- 3 tbsp of olive oil
- 2 tbsp of whole grain mustard
- 1 tsp of mustard
- 2 sprig of fresh rosemary
- 4 potato, cut into cube
Preheat your oven to 450 F. Season the chicken to taste with sea salt and freshly ground black pepper. In a bowl, combine the olive oil, garlic, and the chopped rosemary. Rub the rosemary mixture all over the chicken.
Drizzle oil in the baking pan, and bake the potato for 15minutes. Add in the marinated chicken to the potato. Place in the oven and roast for 45 minutes, basting once in a while with the juice in the pan. Let the chicken rest before carving.