Garlic and Rosemary Roasted Chicken with Onions, Potatoes and Green Beans

A picky husband’s thumbs up!  (Well, he passed on the green beans.)  This aromatic dish is healthy, flavorful, and doesn’t require much work.  I love that I can put it in the oven, clean the kitchen, and get many other things done by the time dinner is ready.  I used the leftover chicken to make chicken salad to snack on the rest of the week. 

Ingredients:

One 3-4 pound roasting chicken
Salt
Pepper
1 head garlic, chopped
4 rosemary sprigs, chopped
2 rosemary sprigs, whole
2T butter, sliced in thin slices
1 lemon, quartered (optional)
4 red potatoes, cut into 1? wedges
1-2 onions, each cut into 8 wedges
~1pound green beans, cut in half
2T Extra Virgin Olive Oil, divided

Steps:

1. Preheat oven to 425
2. Remove and discard giblets and neck from chicken. Rinse in cold water and pat dry. Loosen skin from breast and drumsticks. Combine salt, pepper, 2 chopped rosemary sprigs and half of the chopped garlic. Rub it onto the meat under the loosened skin. Put the thin slices of butter, evenly spaced, under the skin. Place lemon and 2 whole rosemary sprigs into the cavity. Tie legs together with a string and tuck wings under the bird. Lay chicken, breast side up, onto the rack of a broiler pan coated with cooking spray. Rub 1T EVOO onto the skin.
3. In a large bowl, place potatoes, onions, green beans, remaining half of garlic, the remaining 2 chopped sprigs of rosemary, 1T EVOO, salt and pepper to taste. Mix and place around the chicken. Stir the veggies every 1/2 hour of cooking.
4. Bake at 425 for 20 min. Reduce the temperature to 325 and cook for another hour, or until a thermometer inserted into the meaty part of the thigh registers 165. Remove from oven and let rest for 10 minutes before carving.