Name: The Teams Upside Down Chicken
Prep time: 25 min
Cook time: 75 min
Ingredients: 3-4 pound whole chicken; kosher salt and freshly ground pepper; handful of fresh rosemary stalks, rough chopped; 3 sprigs fresh rosemary, plus more to garnish; 2 lemons, 1 quartered and 1 sliced into ½-inch rounds; 12 tablespoons butter, cut into small cubes; 2 yellow onions, halved and cut into wedges; 1½ pounds baby yellow potatoes, halved; 6 carrots, peeled and cut along bias

A whole roasted chicken a fantastic way to feed your family with plenty of leftovers to boot. I originally got this recipe from our fantastic realtors, who we’ve dubbed ‘The Team.” As in the A-Team, the Dream Team, etc. Who helped us sell and buy two homes within 6 months, we are so grateful for their help this year.

I love this recipe because it’s a one pan situation, pretty easy to throw together, and requires just a bit of attention to turn the chicken every 25 minutes. Afterwards, it’s just a matter of cutting up the chicken, which I strongly believe everyone should learn how to do. Plenty of good YouTube tutorials out there for you!

The Teams Upside Down Chicken

Print Recipe

Prep Time 25

Cook Time 1 15

Servings 8 servings

Equipment

large roasting pan
v-shaped rack

Ingredients

3-4 pound whole chicken
kosher salt and freshly ground pepper
handful of fresh rosemary stalks, rough chopped
3 sprigs fresh rosemary, plus more to garnish
2 lemons, 1 quartered and 1 sliced into ½-inch rounds
12 tablespoons butter, cut into small cubes
2 yellow onions, halved and cut into wedges
1½ pounds baby yellow potatoes, halved
6 carrots, peeled and cut along bias

Instructions

Preheat oven to 450 °F. Place vegetables in the bottom of a large roasting pan. Season with salt and pepper, and half the chopped rosemary. Scatter lemon slices and half the cubed butter.
Season chicken generously with salt and pepper, stuff cavity with rosemary sprigs and quartered lemon. Place chicken, breast-side down, in a V-shaped roasting rack nestled on top of vegetables. Sprinkle the remaining chopped rosemary and the remaining cubed butter on top of chicken.
Roast the chicken for at least 75 minutes total, as follows: After the first 25 minutes (breast-side down), turn the chicken on its side and roast it for 25 more minutes, then turn chicken on its other side and roast it for an additional 25 minutes. If the chicken is not done (internal temperature of 165-degrees), roast it breast-side-down until it reaches the proper temperature. The breast of the chicken should never be up during roasting, hence 'upside down' chicken.
Remove the chicken and vegetables from the oven, and let them rest for at least 15 minutes before arranging them on a warm serving platter. Garnish the chicken and vegetables with rosemary sprigs, and serve.