roast chicken and rosemary recipe

Written BySheba G Updated On
roast chicken and rosemary recipe
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The Best roast chicken and rosemary recipe

I’ve been making this roast chicken and rosemary recipe for years, and it’s always a crowd-pleaser. My family loves it when I serve it for dinner, and it’s perfect for special occasions like holidays or family gatherings. The combination of the juicy chicken and fragrant rosemary is just amazing.

I’ve tried many different recipes over the years, but this one remains my favorite. It’s so easy to make and requires minimal preparation, which is a bonus in my busy household. The best part is that it’s incredibly healthy, with lean protein from the chicken and antioxidants from the rosemary.

Plus, it’s just so flavorful and satisfying that everyone will love it. I like to serve it with some roasted vegetables on the side, like carrots or Brussels sprouts, to round out the meal. It’s also a great way to use up any leftover herbs you have on hand.

The smell of the rosemary fills the kitchen and makes everyone hungry. My kids even request it when they’re feeling sick or need a pick-me-up. It’s just that comforting and delicious.

I’ve served it at potlucks and barbecues, and everyone always asks for the recipe. I’m happy to share it with you today.

Roast Chicken with Rosemary

Roast Chicken with Rosemary

4.9 from 806 votes

A classic roast chicken recipe infused with the aromatic flavors of rosemary. This dish is perfect for a family dinner and pairs well with roasted vegetables.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
2 tbsp fresh rosemary leaves

For the Roasting

1 lemon, halved
2 cloves garlic, halved
1 head of garlic, halved crosswise
1 onion, quartered

👨‍🍳Directions

1Preheat the oven to 450°F (230°C).
2This high heat will help to crisp the skin and cook the chicken evenly.
3Rinse the chicken inside and out under cold water and pat it dry with paper towels.
4Ensure the chicken is completely dry to achieve a crispy skin.
5In a small bowl, mix the olive oil, salt, black pepper, and rosemary leaves.
6Rub this mixture all over the chicken, making sure to get it under the skin as well.
7This will infuse the chicken with flavor.
8Place the chicken breast-side up in a roasting pan.
9Stuff the chicken cavity with the lemon, garlic, and onion.
10These aromatics will enhance the flavor of the chicken as it cooks.
11Roast the chicken in the preheated oven for 30 minutes.
12After 30 minutes, reduce the oven temperature to 375°F (190°C).
13Roast for an additional 45-60 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part of the thigh.
14If the skin begins to brown too quickly, cover the chicken loosely with aluminum foil.
15Remove the foil during the last 15 minutes of cooking to ensure the skin is crispy.
16Once the chicken is done, remove it from the oven and let it rest for 15-20 minutes before carving.
17This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful chicken.

🔧Equipment

Roasting pan
Basting brush
Meat thermometer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 125mg🧂Sodium: 1000mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 45g

📝Notes

Tips: You can add additional herbs like thyme or sage to the chicken mixture for extra flavor. For a crispier skin, place the chicken on a wire rack in the roasting pan.

Watch Video Of How Roast Chicken with Rosemary Works

This roast chicken and rosemary recipe is a staple in my household because of its ease of preparation and versatility.

We love serving it at family gatherings or potlucks because everyone enjoys it so much.

The leftovers are also incredibly convenient – simply store them in an airtight container in the fridge for up to three days or freeze for later use.

❓ Frequently Asked Questions About Roast Chicken with Rosemary

1

Q: What type of chicken should I use for this recipe?

A: You can use either boneless, skinless chicken breasts or thighs for this recipe. If you’re using breasts, make sure to pound them thin so they cook evenly.

2

Q: Can I substitute other herbs for the rosemary?

A: While rosemary is a key component of this recipe, you can experiment with other herbs like thyme or oregano if you prefer. Just be aware that the flavor profile will change slightly.

3

Q: How do I ensure my chicken stays moist?

A: To prevent dryness, make sure to not overcook the chicken. Use a meat thermometer to check for doneness, and let it rest before carving.

4

Q: Can I make this recipe in advance?

A: Yes, you can prepare the marinade ahead of time and store it in the fridge until you’re ready to cook the chicken.

5

Q: What sides pair well with this recipe?

A: Roasted vegetables like asparagus or broccoli complement the dish nicely, as do simple salads like mixed greens or quinoa bowls.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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