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10 servings, 1/10 recipe (210 g) each
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Garnish with sprigs of additional fresh rosemary before serving.
Substitute fresh thyme for the rosemary.
The easiest way to ensure that cooked meat or poultry is done is to check the internal temperature. Using an accurate food thermometer will take away the guesswork. Simply insert the thermometer into the thickest part of the meat or poultry, avoiding any bones if present. For whole poultry, insert the thermometer into the thickest part of one of the thighs, again taking care to avoid any bones.
Squeeze pulp from roasted whole garlic bulb and cloves into small bowl; mash, if desired, until smooth before serving with the chicken and potatoes.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.