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Rosemary Chicken

This version of roast chicken can easily become a family favourite. The cherry tomatoes stay whole even after cooking and each bite bursts with flavourful juice.

Ingredients

 1 chicken (3 1/2 to 4 pounds), bag of giblets removed

 1/2 teaspoons salt

 1/4 teaspoons pepper

 1 tablespoon dried rosemary

 4 tablespoons (1/2 stick) butter, cold

 12 cherry tomatoes

 Makes: 4 servings

Utensils

Paper towels

Measuring spoons

Roasting pan

Oven mitts

Serving bowl

Carving knife

Carving fork

 1. Preheat the oven to 400 degrees Fahrenheit.

2. Rinse the chicken inside and out under cold running water and pat dry, also inside and out, with paper towels. Ask your adult assistant to help you remove any extra fat from the chicken.

3. Sprinkle the salt and pepper into the cavity.Crumble the rosemary in your hand and sprinkle it into the cavity. Break the butter into pieces and put them in the cavity, too. Then rinse the cherry tomatoes under cold running water, pat them dry, and put them all in the cavity.  
4. Place the chicken in the roasting pan. Put on the oven mitts and place the pan on a rack in the center of the oven. Bake for 1 hour and 10 minutes.

5. Put the oven mitts on and, with an adult's help, place the roasting pan on a heatproof surface. Let the chicken sit for 15 minutes, then carefully scoop out the tomatoes and place them in a serving bowl. Place the chicken on a serving platter and surround it with some of the tomatoes.

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Cook it!

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