Grilled whole chicken on potato wedges on a white plate.

Rosemary Garlic Chicken

Name: Rosemary Garlic Chicken
Prep time: 2 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Poultry
Ingredients: 8-12 chicken tenders (about 1 pound); 1/4 C plus 4 teaspoons olive oil, divided; 1 T chopped fresh rosemary; 1 clove garlic, minced; 1 pound prepared uncooked pizza dough (may also purchase two canisters refrigerated pizza dough and cut each rectangle in half); 4 baby new potatoes, thinly sliced; 2 medium sweet onions, thinly sliced; 2 T balsamic vinegar; 1/2 t salt, divided; 1/4 t fresh ground pepper; 1/4 C grated parmesan cheese; 1/2 C grated fresh mozzarella cheese

Makes: 6 servings
Prep Time: Overnight
Cook Time: 2 - 3 hours

Ingredients:

1 whole Chicken
Rosemary garlic seasoning (this can be purchased at Sam's)
2 Sticks of butter
2 Sweet onions
Olive oil
A few strips of bacon
Zip bag
Salt and pepper to taste

Directions:

Wash the chicken and pat dry.
Liberally sprinkle the rosemary garlic seasoning to cover the entire chicken.
Place in the zip bag and put in the fridge over night.
The next day, preheat the grill to 350°F.
Slice the onions into rounds about 1/4 in.
Place in a roaster pan or tin pan and drizzle with olive oil and salt and pepper.
Place the chicken on top of the onions.
Place a stick of butter into the cavity of the chicken.
Take another stick of butter and break it up around the chicken.
Cover with aluminum foil and cook for about 2 hrs.
Note: the size of the chicken will vary the cooking time. The chicken is fully cooked, when the internal temperature is 165°F.
While the chicken is cooking, cook the bacon until crispy and set a side.
During the last 20 minutes remove the foil so the chicken gets some color.
Once the chicken is fully cooked, slice or strip the chicken.
Add the onions from the pan, crumble the bacon over the chicken and drizzle with the drippings from the chicken.
Note: You can also use the drippings to make gravy.
Serve with wild rice, mashed potatoes or steamed vegetables.