A Delicious and Simple Oven Roasted Rosemary Chicken

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

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Author whatsmickeycooking


  • 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


  1. Preheat oven to 190C/ 375F

  2. Line a rimmed sheet pan with either aluminum foil or parchment baking paper.

  3. Place the chicken breast side up on the baking sheet

  4. 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)

  5. Add the rosemary butter mixture under the breast skin of the chicken, being careful not to rip the skin.

  6. Stuff the cavity of the chicken with sprigs of fresh rosemary

  7. 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

  8. Bake for approximately 15 minutes per pound, instant read thermometer 165 degrees


Buon Appetito!


Other recipes where rosemary is the star!

The Best Rosemary Oven Roasted Potatoes

The Best Oven Baked Rosemary Potatoes

Beef Paillards

Beef Paillards with Rosemary Garlic Infused Oil

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