Rosemary Roast Chicken
A beautifully golden-brown roast chicken with crispy skin, infused with the earthy aroma of fresh rosemary and bright lemon. This simple yet elegant dish is perfect for a Sunday dinner and makes the whole house smell amazing.
For 4 servings
6 steps. 80 minutes total.
- 1
Step 1
- a.Prepare Oven and Roasting Pan
- b.Preheat your oven to 425°F (220°C). Position a rack in the lower third of the oven.
- c.If using, scatter the quartered onion and chopped carrots on the bottom of a roasting pan. This will create a natural rack and flavor the pan drippings.
- 2
Step 2
- a.Prepare the Chicken
- b.Remove the chicken from its packaging and take out any giblets from the cavity.
- c.Pat the chicken thoroughly dry, inside and out, with paper towels. This step is crucial for achieving crispy skin.
- 3
Step 3
- a.Season and Stuff the Cavity
- b.Sprinkle the inside of the chicken cavity generously with 1/2 tsp of salt and 1/2 tsp of black pepper.
- c.Stuff the cavity with the lemon halves, garlic head halves, and the 4 whole rosemary sprigs.
- 4
Step 4
- a.Make Rosemary Butter and Coat the Chicken
- b.In a small bowl, mix the melted butter with the 1 tbsp of chopped fresh rosemary, the remaining 1 tsp of salt, and 1/2 tsp of black pepper.
- c.Gently loosen the skin over the breast and thigh meat. Rub some of the rosemary butter directly onto the meat under the skin.
- d.Brush the remaining butter all over the outside of the chicken, ensuring it's fully coated.
- e.Truss the chicken legs together with kitchen twine to ensure even cooking.
- 5
Step 5
- a.Roast the Chicken
- b.Place the prepared chicken, breast-side up, on top of the vegetables in the roasting pan (or on a roasting rack).
- c.Roast at 425°F (220°C) for 15 minutes to get the skin browning.
- d.Reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-70 minutes.
- e.The chicken is done when the juices run clear when pierced, and a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C).
- 6
Step 6
- a.Rest, Carve, and Serve
- b.Carefully transfer the roasted chicken to a cutting board.
- c.Tent it loosely with aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute, resulting in moist, tender meat.
- d.After resting, carve the chicken and serve immediately, drizzling with pan juices if desired.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy skin, after patting the chicken dry, let it sit uncovered in the refrigerator for a few hours or overnight.
- 2Allow the chicken to sit at room temperature for 30-60 minutes before roasting for more even cooking.
- 3A meat thermometer is the most reliable tool to ensure your chicken is perfectly cooked and safe to eat.
- 4Save the pan drippings and the chicken carcass to make a flavorful stock or gravy.
- 5Don't skip the resting step! It's essential for a juicy, flavorful chicken.
Adapt it for your goals.
Herb Variation
Substitute rosemary with other woody herbs like thyme or sage, or use a combination.
Citrus VariationCitrus Variation
Use a halved orange or a couple of quartered limes instead of lemon for a different citrus note.
Add Root VegetablesAdd Root Vegetables
Toss 2 lbs of chopped potatoes, sweet potatoes, or parsnips with olive oil, salt, and pepper, and add them to the roasting pan around the chicken during the last 45-50 minutes of cooking.
Spiced Up RubSpiced-Up Rub
Add 1 teaspoon of smoked paprika or a pinch of red pepper flakes to the butter mixture for a smoky or spicy kick.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining a healthy immune system.
Rich in B Vitamins
This dish provides essential B vitamins like niacin (B3) and pyridoxine (B6), which are crucial for energy metabolism, brain function, and the formation of red blood cells.
Antioxidant Properties
Rosemary and garlic are not just for flavor; they contain powerful antioxidants that help combat oxidative stress and inflammation in the body.
Frequently asked questions
A single serving of this Rosemary Roast Chicken (approximately 275g of mixed white and dark meat with skin) contains around 600-650 calories, primarily from protein and fat.