Rosemary Roast Chicken
Juicy roast chicken infused with fragrant rosemary and garlic, ideal for intimate dinners or family gatherings, offering classic flavors with a savory, aromatic profile.
Ingredients
Instructions
- The evening before, wash and dry the chicken.
- Carefully insert your fingers between the skin and the meat of the breast, and do the same to the back, thighs, and legs without tearing the skin.
- Strip the rosemary leaves from the stems.
- Finely chop the rosemary leaves with the garlic and salt.
- Push the mixture under the skin and spread it around.
- Pepper the inside of the chicken.
- Wrap the chicken in plastic wrap and refrigerate overnight.
- The next day, unwrap and roast at 350°F for 75 minutes or until done.
Tips & Substitutions
To enhance the flavor of your rosemary roast chicken, try adding lemon zest to the garlic and rosemary mixture. If fresh rosemary isn't available, dried rosemary can work in a pinch, but use about a third of the amount. Also, consider rubbing some olive oil on the skin before roasting for extra crispiness. For a side, La La'S Cole Slaw pairs beautifully with this dish.
Serving Suggestions
Serve the rosemary roast chicken with a side of roasted vegetables or sweet potato hash browns for a complete meal. A light salad or steamed green beans can also complement the richness of the chicken. For a delightful contrast, consider serving with a tangy dipping sauce or a side of Winnie'S Pickles.
Storage & Reheating
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 20 minutes, or until warmed through. For best results, cover with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Rosemary Roast Chicken contains roughly 82 calories, with 4g protein, 17g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 507mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other herbs instead of rosemary?
Yes, you can substitute rosemary with other fresh herbs like thyme or sage, which will impart a different flavor profile. Just ensure to adjust the amount based on the strength of the herb you're using, as some may be more potent than rosemary.
What should I do if the chicken skin isn't crispy?
If the chicken skin isn't crispy, try increasing the oven temperature to 425°F for the last 10-15 minutes of cooking. This will help render the fat and achieve a golden, crunchy skin. Make sure to monitor closely to avoid burning.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F at the thickest part of the breast or thigh. Additionally, the juices should run clear when the meat is pierced. Using a meat thermometer can ensure accuracy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).