Recipes » Garlic Rosemary Roasted Chicken
Braised Cider Pork Chops with Rosemary
1 large onion, thinly sliced
1 1/2 lbs. potatoes, peeled and thinly sliced
2 cups apple cider
2 thick pork chops, about 1 1/2 lbs.
2 Tbs. Halladay's Garlic Rosemary Roasted Chicken Seasoning
2 Tbs. olive oil
Preheat oven to 400˚F. In a 5-quart roasting dish, arrange potatoes in an even layer and top with onions. Season lightly with salt and pepper. Pour in the cider. Add pork chops, seasoning and olive oil to a resealable plastic bag; shake until well coated. Place pork chops on top of potatoes and onions. Bake, uncovered, until potatoes are tender, about 45 minutes.
Garlic Rosemary Roasted Chicken
1 (4-5lb) whole chicken, rinsed and patted dry
2/4 Tbs butter, softened
1 Tbs olive oil
1 lb carrots, cut into 3-inch pieces
4-5 red potatoes quartered
1 onion, roughly chopped
2-3 Tbs Halladay's Garlic Rosemary Roasted Chicken
1/2 cup white wine, chicken stock or water
Preheat oven to 425 degrees. Season chicken inside and out with salt and pepper; place in roasting pan. Mix half the seasoning with butter and rub over and under chicken skin. In a large bowl, combine olive oil, vegetables, remaining seasoning and white wine; blend well scatter around chicken.
Roast until chicken is golden brown, about 1-1 ½ hours, basting occasionally.