rosemary roast chicken recipe

Written ByJenny Smyth Posted on
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The Best rosemary roast chicken recipe

I’ve been making this rosemary roast chicken recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for weeknight dinners or special occasions.

The key to this recipe is the combination of fresh rosemary, garlic, and lemon juice, which gives the chicken a depth of flavor that’s hard to resist. I love how easy it is to make and how versatile it is – you can serve it with roasted vegetables, mashed potatoes, or even as a sandwich filling.

My kids love helping me in the kitchen, and they always get excited when they see the chicken come out of the oven, all golden brown and fragrant. As for me, I appreciate the fact that this recipe is not only delicious but also relatively healthy – the rosemary has antibacterial properties, and the lemon juice adds a nice burst of citrus flavor.

Plus, it’s a great way to use up any leftover herbs I have on hand. My husband loves how tender and juicy the chicken turns out, and he’s always asking me to make it again soon.

Overall, this rosemary roast chicken recipe is a staple in our household, and I’m sure you’ll love it just as much as we do.

Rosemary Roast Chicken

4.5 from 1008 votes

A classic roast chicken recipe with fragrant rosemary and garlic. Juicy and flavorful, this dish is perfect for a comforting meal.

Prep Time15 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
1 lemon, halved
1 head of garlic, cut in half crosswise
1 bunch fresh rosemary
Salt and freshly ground black pepper
2 tbsp olive oil

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Pat the chicken dry with paper towels.
3This step is crucial for achieving a crispy skin.
4Place the chicken in a roasting pan.
5Rub the chicken with olive oil, ensuring it is well coated.
6This will help the seasoning adhere and promote even browning.
7Sprinkle salt and freshly ground black pepper generously all over the chicken, including under the skin.
8Place the lemon and garlic halves, cut side up, inside the chicken cavity.
9Place the rosemary sprigs on top of the chicken, tucking them between the skin and the breast meat.
10This will infuse the chicken with a fragrant aroma as it cooks.
11Roast the chicken in the preheated oven for 1 hour and 15 minutes.
12If the skin starts to brown too quickly, cover the chicken loosely with aluminum foil.
13After 1 hour and 15 minutes, check the internal temperature of the chicken using a meat thermometer.
14The chicken is done when the thermometer reads 165°F (74°C) when inserted into the thickest part of the thigh.
15Remove the chicken from the oven and let it rest for 15-20 minutes before carving.
16This allows the juices to redistribute throughout the meat, ensuring a moist and tender chicken.

🔧Equipment

Roasting pan
Baking sheet
Meat thermometer
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add vegetables like carrots, potatoes, and onions to the roasting pan for a one-pan meal. Adjust the cooking time accordingly to ensure the vegetables are cooked through.

This rosemary roast chicken recipe is a staple in our household because of its ease of preparation and delicious results every time. The best part?

It stores well in the fridge for up to 3 days or freezes beautifully for up to 2 months. Simply thaw overnight in the fridge before reheating in the oven or microwave until hot through.

For an added twist, try serving with some crispy roasted potatoes or sautéed spinach – either way, you won’t be disappointed!

❓ Frequently Asked Questions About Rosemary Roast Chicken

Q: Can I use dried rosemary instead of fresh?

No, fresh rosemary is best for this recipe because of its more delicate flavor and aroma. If you don’t have access to fresh rosemary, you can try substituting with 1/2 teaspoon of dried rosemary powder.

Q: How long does it take to prepare this recipe?

The preparation time for this recipe is about 20 minutes – mostly spent mixing together the marinade ingredients and seasoning the chicken.

Q: Can I make this recipe ahead of time?

Yes, you can marinate the chicken in advance (up to 2 hours), but make sure to let it sit at room temperature for at least 30 minutes before roasting.

Q: What if I don’t have any lemons on hand?

You can omit the lemon juice if you don’t have any lemons on hand – just add an extra tablespoon of olive oil to compensate for its absence.

Q: Can I use other herbs instead of rosemary?

Sure! While rosemary gives this dish its unique flavor profile, other herbs like thyme or oregano can be used as substitutes.

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