As a floral designer I have followed Martha Stewart for many years–it’s an occupational necessity after all! Today’s wonderful wife tip is a recipe for roasted chicken with rosemary potatoes which is oh-so-simple and will knock your socks off. Give it a try {click here for the recipe} and you’ll be a star in the kitchen with very little effort.
I made this recipe from the January 2011 issue of Martha Stewart Living for Christmas dinner with our families and made it again a week later for my husband for New Year’s. The potatoes are so flavorful and as long as you don’t cut them too small they hold up well at the high oven temp of 450 degrees. (The smaller you cut them the softer they’ll become so make sure they are bigger than bite-sized.) I had never cooked a chicken at that high a temperature for an hour, but Martha knows her stuff; the suggested cooking time was right on. The meat was juicy and seasoned quite nicely throughout.
Make this super simple chicken recipe for dinner this weekend and then, let your husband scrub the roasting pan.
