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Ingredients
- 4 lb Roasting Chicken
- 3 Tbsp. Honey
- 2 Tbsp. Melted Butter
- 2 Tbsp. Soft Butter
- 1 Tbsp. Rose Water
- 1/4 c. Minced Pistachio Nuts
- 4 lb Potatoes (cut lengthwise into 1/4s Then into chunks)
- 1/4 lb Butter
- 3 x Cloves Garlic Pressed , Chopped Two Sprigs Rosemary
Directions
- Prick Chicken with a knife, secure 1/2 Tbsp. of butter under skin above each breast and thigh; truss
- Combine honey, butter ; rosewater. Brush mix on outside of chicken, reserving the remaining mix. Place in an open roasting pan surround by potatoes. Sprinkle rosemary, garlic, salt, lightly pepper potatoes. Add in soft butter in chunks around potatoes. Roast in an open pan @350 degrees for 1 3/4 hrs.
- Baste frequetly with pan drippings ; remaining mix.
- Transfer chicken to a warm platter surrounded by potatoes Sprinkle with nuts ; garnish with rose heads.
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