Whole Roast Chicken with Rosemary, Cherry Tomatoes & Onions (serves 4-6)

This dinner was inspired by my mother, who sadly is no longer in this world. Among countless other things, she was an outstanding gardener, and when her children left one by one, she put all of her energy into the dirt outside the house. One day when walking in the garden with my sister, among the roses, the trees, the heavy baskets of flowers weighing down the little stone bridge by the gate, she turned and said, “everywhere you look, you’ll see me” She was right. The gnarly rosemary bush aptly planted by the kitchen door is such a physical reminder of her, and I am so thankful for what she left behind.

Whole Roast Chicken with Rosemary, Cherry Tomatoes & Onions

The wonderful thing about last night’s dinner is I was able to walk out that same back door, and cut some heady sprigs of rosemary from her plant, and make something perfume-y and delicious for dinner. I am lucky enough to be home for the summer, which means: sleeping in my old room, admire my mother’s roses, cook dinner for my sisters and kids each evening, and walk the familiar country roads around our house.

My mother’s rosemary plant

Sometimes the food is only part of the story, and knowing that the flavor from the broth came from a herb my mother planted over 30 years ago changed the dish into something special for every member of the family.

 Sentimental, but true


*Blood Type A Friendly Diet*

You will need:

3 tbs extra-virgin olive oil

1 whole chicken (about 4 lbs and as “free range” as possible)

1/2 lemon (optional)

2 medium/large sweet onions, cut into 6 wedges each

2 cups cherry tomatoes (yellow or red, OR a combination of the two)

3 sprigs fresh rosemary

1 cup white wine

2 cups veggie or chicken broth (or good quality bouillon cube and 2 cups water)

1 tsp course sea-salt

freshly ground black pepper (omit for Blood Type A Diet)


Preheat oven 425*

1 – Place the veggies, herbs and liquid in bottom of heavy casserole, or dutch oven with lid.

Place veggies and broth in bottom of pan

2 – Place chicken on top and drizzle with oil and season with salt and pepper. Add lemon to cavity (if using). Cover with lid and place in preheated oven for 1 1/2 hours.

Place chicken on top

3 – Take out and let pot sit for 5 or so minutes before serving.

Cook for 1 1/2 hours

Serve with anything you like. In our house some had it on a bed of romaine leaves, while others sopped it up with basmati rice.

Crisp romaine leaves

2 responses to “Whole Roast Chicken with Rosemary, Cherry Tomatoes & Onions (serves 4-6)

  1. stupid question….when putting in the oven…is the pot covered?? told you it was a stupid question!

  2. not stupid at all! Place lid on pot. It’s weird I know because the chicken actually browns! Have fun, tess x

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