roasted chicken rosemary recipe

Written ByJenny Smyth Posted on
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The Best roasted chicken rosemary recipe

I’ve been making roasted chicken with rosemary for years, and it’s still one of my family’s favorite meals. It’s a classic dish that’s easy to make and always a hit. The aroma of the rosemary and the tender, juicy chicken is just amazing.

I like to serve it with some roasted vegetables and a side salad for a complete meal. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. It’s also a great way to get them involved in cooking and learning about different flavors and ingredients.

I’ve tried many different variations of this recipe over the years, but this one remains my go-to. The key to making it so delicious is in the technique – roasting the chicken at a high temperature until it’s crispy on the outside and tender on the inside. This brings out the natural flavors of the chicken and the rosemary, which are just incredible together.

I like to use fresh rosemary from our garden, but dried rosemary works just as well if you don’t have access to fresh herbs. The result is a dish that’s both comforting and elegant – perfect for any occasion from weeknight dinners to special events. I’ve also found that this recipe is great for meal prep – you can roast the chicken on Sunday evening and then reheat it throughout the week for a quick and easy dinner.

It’s also a great way to use up leftover chicken – just shred it and add it to salads, soups, or sandwiches for a tasty twist.

Roasted Chicken with Rosemary

4.7 from 1124 votes

A classic roasted chicken recipe infused with the aromatic flavors of rosemary. This dish is juicy, flavorful, and perfect for a family dinner.

Prep Time15 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
4 sprigs fresh rosemary
4 cloves garlic
1 lemon
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

For the Seasoning

1 tsp paprika
1 tsp dried thyme

👨‍🍳Directions

1Preheat the oven to 425°F.
2Remove the giblets and neck from the chicken cavity.
3Rinse the chicken inside and out under cold water and pat dry with paper towels.
4In a small bowl, mix together the olive oil, salt, black pepper, paprika, and dried thyme.
5Rub this mixture all over the chicken, both inside and out.
6Place the lemon, garlic cloves, and rosemary sprigs inside the chicken cavity.
7Place the chicken breast-side up in a roasting pan.
8Tuck the wing tips under the chicken to prevent burning.
9Roast in the preheated oven for 15 minutes.
10Reduce the oven temperature to 375°F.
11Continue roasting the chicken for about 1 hour and 15 minutes, or until the juices run clear and the skin is golden brown and crispy.
12Use a meat thermometer to ensure the internal temperature reaches 165°F in the thickest part of the thigh and breast.
13Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
14This allows the juices to redistribute throughout the meat.
15Carve the chicken and serve with your favorite side dishes.

🔧Equipment

Roasting pan
Basting brush
Measuring spoons
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 6g❤️Cholesterol: 125mg🧂Sodium: 700mg🌾Total Carbs: 2g🥦Dietary Fiber: 1g🍬Sugars: 0g🥩Protein: 40g

📝Notes

Tips: Basting the chicken with pan juices every 30 minutes will enhance the flavor and keep the meat moist. For added flavor, you can add sliced onions and carrots to the roasting pan.

This roasted chicken with rosemary recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal.

The best part is that it’s incredibly easy to make and requires minimal preparation time.

Once you’ve roasted the chicken, you can use leftovers in various creative ways – such as adding shredded chicken to salads or soups or using it as a topping for sandwiches.

❓ Frequently Asked Questions About Roasted Chicken with Rosemary

Q1: What type of chicken should I use for this recipe?

You can use either bone-in or boneless chicken breasts or thighs for this recipe. If you’re using boneless chicken, make sure to adjust the cooking time accordingly.

Q2: Can I substitute rosemary with another herb?

While rosemary is a key component of this recipe, you can substitute it with other herbs like thyme or oregano if you prefer.

Q3: How do I ensure my chicken stays moist while roasting?

To ensure your chicken stays moist, make sure to pat it dry with paper towels before applying any seasonings or oils.

Q4: Can I roast the chicken at a lower temperature?

No, roasting at a lower temperature will result in dry meat.

Q5: How do I store leftover roasted chicken?

You can store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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