A Delicious and Simple Oven Roasted Rosemary Chicken. Roasted chicken one of the classic dishes in every cuisine. There are so many ways to roast a bird, everyone has their favorite method. Various techniques; stuffed, unstuffed, brined, un-brined, with herbs, lemon or lots of garlic, any way you cook a whole chicken, it is always a well received dish by family and friends. For this simple recipe, I chose to use the combination of rosemary, butter, garlic and salt, this mixture chopped and carefully smeared under the breast skin. Completing the flavoring, I added sprigs of rosemary stuffed into the cavity of the chicken. Easy.
My chicken was quite large so I chose to truss the legs, which is something that I do not usually bother doing. Trussing keeps the legs tight to the body so the breast meat is less exposed to during cooking. Keeping the meat moister.
After the chicken is properly seasoned, roast it in the oven for approximately 15 minutes per pound, at 190 C/ 375F until it is a beautiful golden brown. I added par boiled baby potatoes to the roast in it’s final 20 minutes of cooking, basically enough time to brown the potatoes in the pan juices of the chicken.
An easy, dinner A Delicious and Simple Oven Roasted Rosemary Chicken, Let’s Cook!
A Delicious and Simple Oven Roasted Rosemary Chicken
A Delicious and Simple Oven Roasted Rosemary Chicken easy fast way to bake a whole chicken
- 1 5-6 lb Whole Roasting Chicken, free range
- 1/2 stick Butter
- Rosemary Sprigs, depending on the size, enough to stuff in the cavity and some to chop for under the breast skin
- 4 Garlic cloves
- Sea salt, course and fresh ground pepper
Preheat oven to 190C/ 375F
Line a rimmed sheet pan with either aluminum foil or parchment baking paper.
Place the chicken breast side up on the baking sheet
Chop 2-3 tablespoons of fresh rosemary
Chop the butter into pieces
Chop or crush the garlic cloves
Mix the rosemary, butter, garlic, sea salt and fresh ground pepper (to taste)
Add the rosemary butter mixture under the breast skin of the chicken, being careful not to rip the skin.
Stuff the cavity of the chicken with sprigs of fresh rosemary
If you want to truss the legs, with a piece of kitchen string, tie the legs together tightly across the body of the chicken
Generously sprinkle sea salt, fresh ground pepper and some chopped rosemary on the chicken
Bake for approximately 15 minutes per pound, instant read thermometer 165 degrees
Other recipes where rosemary is the star!