Friday, September 15, 2017

Baked Rosemary Chicken with Potatoes

half chicken
2 potatoes - peeled and cut into cubes
1 large carrot - peeled and cut into cubes
1 small white onion
2 sprigs fresh rosemary
salt and pepper to taste
honey for brushing

  1. Marinate chicken with salt and pepper.  Put it in the fridge for 1 hour or more.
  2. Put sliced onions, carrots and potatoes into the base of a ceramic claypot.
  3. Place rosemary sprigs on top of the cut vegetables.
  4. Heat up weber grill on high.  Place claypot into the grill while it is heating.
  5. Take out chicken from fridge and lightly brushed it with honey.
  6. After the grill has heated up for 10 minutes, place chicken on top of the cut vegetables.
  7. Cover the grill cover and cook for 40 minutes or until chicken is cooked.
  8. Serve warm.

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