Rosemary Baked Chicken

by | May 2, 2019 | Active Living, Real Food, Recipe

Rosemary Chicken Dinner

Back by Popular Demand, Rosemary Baked Chicken

This is the recipe that I used in my seminar for the Active Living Expo.  Originally this was written as a nice warm Fall dinner but it can be good any time of the year. It is especially good when you use fresh Rosemary and you can use some as a garnish.

I like using a clay baker, but the recipe works well with a traditional baking pan or you can use crock pot.  Included are my changes for cooking time and methods.  When I went into my recipe file I discovered that there was also a Huckleberry Mead Sauce.  It is really nice to serve with the chicken, so I am including it. If you can’t find a huckleberry mead wine, I have used Huckleberry d’ Latah by Latah Creek Winery. It works well with this recipe and besides you can enjoy the rest with dinner!  Have fun with this.

Rosemary Chicken Dinner
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Rosemary Baked Chicken with Huckleberry Mead Sauce

Good any time of the year, Rosemary Chicken is especially good when you use fresh Rosemary and use some as a garnish. I like using a clay baker, and the recipe works well with a traditional baking pan or crock pot. I have included changes for cooking time and methods. When I went into my recipe file I discovered that there was also a Huckleberry Mead Sauce. It is really nice to serve with the chicken, so I am including it. If you can’t find a huckleberry mead wine, I have used Huckleberry d’ Latah by Latah Creek Winery. It works well with this recipe and besides you can enjoy the rest with dinner! Have fun with this
Prep Time30 minutes
Cook Time1 hour 20 minutes
Sauce prep10 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Huckleberry Mead Sauce, Main Meal, rosemary, Rosemary Chicken
Servings: 4
Calories: 413kcal
Author: Eldonna Shaw

Ingredients

  • 1 5 lb. whole young chicken
  • 1 clove garlic
  • ½ medium white sweet onion 5 oz.
  • 1 ½ teaspoon rosemary
  • 1 teaspoon salt
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • 1 teaspoon olive oil

Huckleberry Mead Sauce

  • 1 cup Huckleberry Mead Wine
  • 1 1/2 cup juices from the roast chicken
  • 1/2 cup water
  • 3 TBSP Cornstarch

Instructions

  • Soak the Romertoff baker (top and bottom) in cold water ( for at least 10 minutes) while preparing the chicken for baking.
  • Wash the chicken carefully and remove any giblets from the inside cavity.
  • Remove the baker from the cold water and place the chicken in the bottom of the baker
  • Place the garlic, 1 teaspoon of the rosemary, thyme, salt and pepper into the cavity of the chicken.
  • Surround the chicken with the onion cut in wedges and potatoes or other root vegetables. Brush the chicken lightly with a small amount of olive oil and sprinkle the remaining rosemary over the chicken and place the cover on the baker.
  • Place the baker in a cold oven and set the oven to 450F degrees for 1 hour and 40 minutes.
  • Transfer the chicken and vegetables to a platter to rest while you prepare the sauce.
  • Arrange chicken portions on each plate, top with sauce and add vegetables to complete.

Huckleberry Sauce

  • Pour the juices from the pot through a wire mesh strainer into a sauce pan and reduce the amount of fat, if needed, to about 3 tablespoons. Add water to reach 1 ½ cups liquid if needed, then heat to a boil.
  • Wisk together the cornstarch with ½ cup water and add to the chicken juices. When it is starting to thicken, add the wine and stir over medium heat to desired thickness.

Notes

Note: If you are not using a clay baker and are using a conventional baking pan in the oven you will need to use a preheated oven at 375 F and bake the chicken for 2 to 3 hours. If you use a crock pot, cook on high for 1 hour and low for 8 – 10 hours. Depending on the baking method you use, be sure to check the chicken with a meat thermometer so that the internal temperature at the end of the cooking time is 165 F degrees.