roasted chicken with rosemary recipe

Written ByJenny Smyth Posted on
roasted chicken with rosemary recipe
Jump to Recipe Jump to Video Print Recipe

The Best roasted chicken with rosemary recipe

I have been making this roasted chicken with rosemary recipe for years, and it’s still a favorite in my household. The dish is simple yet flavorful, and the aroma of rosemary fills the kitchen, making everyone’s mouth water.

I love how easy it is to prepare and how versatile it is – perfect for a weeknight dinner or a special occasion. My kids are always excited to help me in the kitchen, and they love being able to choose their favorite herbs and seasonings to add to the dish.

As for me, I appreciate how healthy this recipe is, with lean protein from the chicken and plenty of antioxidants from the rosemary. Plus, it’s a great way to get some extra veggies in – just serve it with some roasted vegetables on the side.

This recipe has become a staple in our household, and I’m sure it will become one in yours too. Whether you’re looking for a quick and easy meal or a special treat for your family, this roasted chicken with rosemary is sure to please.

And the best part? It’s incredibly easy to make – just toss some chicken breasts with olive oil, salt, pepper, and rosemary, and roast until done.

That’s it! No fuss, no muss – just delicious, comforting food that everyone will love.

Roasted Chicken with Rosemary

Roasted Chicken with Rosemary

4.6 from 1421 votes

A classic roasted chicken infused with the aromatic flavor of fresh rosemary. The skin turns golden and crispy while the meat stays juicy and tender.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 5 pounds)
2 tablespoons olive oil
4 cloves garlic, minced
3 tablespoons fresh rosemary, chopped
1 lemon, halved
1 teaspoon salt
1/2 teaspoon black pepper

For the Roasting Pan

1 large onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1 cup chicken broth

👨‍🍳Directions

1Preheat your oven to 425 degrees Fahrenheit.
2Pat the chicken dry with paper towels, then rub it all over with olive oil, minced garlic, chopped rosemary, salt, and pepper.
3Place the lemon halves inside the cavity.
4Arrange the quartered onion, carrot chunks, and celery chunks in the bottom of a roasting pan.
5Place the seasoned chicken on top of the vegetables, breast side up.
6Tie the legs together with kitchen twine and tuck the wing tips under the body.
7Pour the chicken broth into the pan around the chicken, being careful not to wash off the seasoning.
8Roast the chicken at 425 degrees Fahrenheit for 20 minutes, then reduce the oven temperature to 375 degrees Fahrenheit.
9Continue roasting for about 1 hour more, basting the chicken with pan juices every 20 minutes.
10The chicken is done when a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit and the juices run clear.
11Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving.
12This allows the juices to redistribute, ensuring moist meat.
13Serve the chicken with the roasted vegetables and pan juices.

🔧Equipment

Roasting pan
Meat thermometer
Basting brush
Kitchen twine

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 130mg🧂Sodium: 700mg🌾Total Carbs: 8g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 40g

📝Notes

For extra flavor, you can add a few sprigs of fresh rosemary to the roasting pan. Letting the chicken rest after roasting is essential for a juicy result.

Watch Video Of How Roasted Chicken with Rosemary Works

To store leftover roasted chicken with rosemary, let it cool completely, then place it in a sealed container in the fridge. It will stay good for up to four days. For reheating, I like to put the chicken in a 350 degree oven for about 10 minutes to get the skin crispy again, or you can microwave it in a pinch.

Leftover meat works great in chicken salad, tacos, or mixed into pasta. This recipe also freezes well if you shred the meat and pack it in freezer bags. For serving ideas, I often pair this chicken with roasted potatoes and a simple green vegetable like asparagus or green beans.

It also goes well with rice pilaf or a crusty bread to soak up the pan juices. If I have extra rosemary, I sprinkle some fresh on top before serving for a pop of color. This dish is always a good idea for family dinners or gatherings because it is easy to make ahead and everyone loves it.

❓ Frequently Asked Questions About Roasted Chicken with Rosemary

1. What type of chicken should I use for this recipe?

You can use either boneless or bone-in chicken breasts for this recipe. If you prefer boneless breasts, make sure to pound them thin so they cook evenly.

2. Can I substitute fresh rosemary with dried rosemary?

While you can use dried rosemary as a substitute, keep in mind that it won’t have the same flavor profile as fresh rosemary. If you do choose to use dried rosemary, start with a smaller amount than called for in the recipe and adjust to taste.

3. How do I store leftover roasted chicken?

Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to three days or frozen for up to three months. When reheating, make sure the chicken reaches an internal temperature of 165°F (74°C) before serving.

4. Can I make this recipe ahead of time?

While you can prepare the marinade ahead of time, it’s best to assemble and cook the chicken on the day of serving for optimal flavor.

5. What if I don’t have olive oil?

You can substitute olive oil with another neutral-tasting oil like avocado oil or grapeseed oil if you don’t have olive oil on hand.

Similar Posts