Rosemary Roast Chicken

Name: Rosemary Roast Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 1.2 kg whole chicken (giblets removed, patted dry); 2 tbsp olive oil; 4 pcs garlic (cloves, whole, unpeeled); 3 tbsp fresh rosemary (finely chopped); 1 pcs lemon (halved); 0.5 tsp salt; 1 pinch black pepper

RATING

4.6/5(187)

TASTE SCORE

9/10

A golden, crispy-skinned whole chicken roasted with fresh rosemary and garlic until the meat is juicy and tender. The aroma of roasting rosemary fills the kitchen, making this a comforting centerpiece for family dinners or Sunday suppers.

PREP

15m

COOK

75m

SERVES

150 G

506 cal

SERVINGS

INGREDIENTS

For 4 servings

1.2 kgwhole chicken · giblets removed, patted dry2 tbspolive oil4 pcsgarlic · cloves, whole, unpeeled3 tbspfresh rosemary · finely chopped1 pcslemon · halved½ tspsalt1 pinchblack pepper

NUTRITION · PER SERVING

506

CALORIES · 150 G

Protein56g · 44%

Carbs3g · 2%

Fat30g · 53%

Fiber1g

Sugar1g

Saturated fat7g

Cholesterol225mg

Sodium502mg

Potassium710mg

Phosphorus518mg

How we calculate →

METHOD · 6 STEPS

prep
Preheat the oven and prepare the chicken.
1.Position a rack in the middle of the oven and preheat to 425°F (220°C).
2.Remove giblets from the cavity and pat the chicken completely dry inside and out with paper towels.
3.Season the cavity generously with a pinch of salt and pepper.
TIPDry skin is the secret to crackling crisp skin — don't skip the paper towel step.
prep
Season the chicken.
1.In a small bowl, combine the olive oil with the finely chopped rosemary.
2.Gently loosen the skin over the breast by sliding your fingers between the skin and meat, taking care not to tear it.
3.Rub half the rosemary-oil mixture under the skin directly onto the breast meat.
4.Rub the remaining mixture all over the outside of the chicken.
prep
Season and stuff the cavity.
1.Sprinkle the remaining salt and pepper evenly over the entire chicken.
2.Stuff the cavity with the lemon halves and whole garlic cloves.
3.Tie the legs together tightly with kitchen twine and tuck the wing tips under the body.
TIPTrussing keeps the bird compact, helping it roast evenly and stay moist.
roast · ~75 min
Roast the chicken.
1.Place the chicken breast-side up in a roasting pan or cast iron skillet.
2.Roast for 60 to 75 minutes, or until the skin is deep golden brown and the juices run clear when you pierce the thickest part of the thigh.
3.Check the temperature in the thickest part of the breast (165°F / 74°C) and thigh (170°F / 77°C) with a meat thermometer.
TIPIf the skin starts to brown too quickly, tent loosely with foil. Baste the chicken with pan juices halfway through if you have time.
rest · ~15 min
Rest the chicken before carving.
1.Transfer the chicken to a cutting board and tent loosely with foil.
2.Rest for 10 to 15 minutes — this allows the juices to redistribute through the meat.
TIPResting is essential: carving too soon will let all the juices run out, leaving dry meat.
assemble
Carve and serve.
Carve the chicken into pieces and arrange on a platter. Squeeze the roasted lemon halves and soft garlic from the cavity over the meat, or serve them alongside for guests to add to their liking.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the chicken thoroughly dry with paper towels to ensure the skin crisps up beautifully.
2
Slide the rosemary-oil mixture under the breast skin for maximum flavor and moisture.
3
Truss the legs with kitchen twine so the chicken roasts evenly and stays juicy.
4
Use a meat thermometer to avoid overcooking; remove at 165°F breast/170°F thigh.
5
Tent with foil if the skin browns too quickly during roasting.
6
Rest the chicken for at least 10 minutes before carving to lock in the juices.

RECIPE VARIATIONS