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| 4 x ca. 450 g | Roasting Chicken |
| 3 Esslöffel | honey |
| 2 Esslöffel | butter melted |
| 2 Esslöffel | butter soft |
| 1 Esslöffel | rosewater |
| 1/4 Tasse | Chopped Pistachio Nuts |
| 4 x ca. 450 g | Potatoes |
| | (cut lengthwise into 1/4s |
| | Then into chunks) |
| 1/4 x ca. 450 g | butter |
| 3 | Cloves Garlic Pressed ; Minced |
| | Two Sprigs Rosemary |
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Prick Chicken with a knife, secure 1/2 tablespoon of butter under skin above each breast and thigh; truss
Combine honey, butter ; rosewater. Brush mixture on outside of chicken, reserving the remaining mixture. Place in an open roasting pan surround by potatoes. Sprinkle rosemary, garlic, salt, lightly pepper potatoes. Add soft butter in chunks around potatoes. Roast in an open pan @350 degrees for 1 3/4 hours.
Baste frequetly with pan drippings ; remaining mixture.
Transfer chicken to a hot platter surrounded by potatoes Sprinkle with nuts ; garnish with rose heads.
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