[ HAWAII'S KITCHEN ]

Savor roast chicken
with veggies

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This dish was prepared by Glenn Chu, of Indigo Eurasian Cuisine, on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Rosemary Chicken

8 new potatoes, cubed
2 carrots, peeled and cubed
6 large rosemary sprigs
3 tablespoons macadamia oil
4 teaspoons kosher salt
2 teaspoons pepper
1 chicken, rinsed and dried
3 tablespoons water

Preheat oven to 425 degrees.

Place carrots into the center of a roasting pan. Surround with potatoes. Drizzle lightly with oil. Strip needles from 1 sprig of rosemary and roughly chop. Sprinkle 1/4 of chopped rosemary over vegetables, with salt and pepper to taste.

Season chicken cavity with more salt and pepper. Add remaining sprigs of rosemary. Tie legs together, fold wing tips back and place onto carrots. Rub remaining oil, chopped rosemary, salt and pepper. Add water to pan.

Roast 3 minutes, then reduce heat to 325 degrees and cook 1 hour. Cool 5 minutes before slicing.

Nutritional information unavailable.

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