Garlic Rosemary Whole Roasted Chicken
Prep Time
30 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 45 mins
Garlic Rosemary Whole Roasted Chicken
Course:
Main Course
Cuisine:
American
Keyword:
chicken roast, garlic rosemary chicken, whole roasted chicken
Servings: 5
Ingredients
- 1 whole chicken
- 2 sprigs of rosemary leaves
- 3 cloves of garlic (finely chopped)
- 1 stick butter (unsalted, softened)
- 1 tsp chili powder
- ½ of a lemon zest (grated)
- Salt and pepper
- Stuffing: 1 white onion (rosemary sprig, lemon (sliced))
- Veggies: potatoes & carrots
Instructions
-
Preheat oven to 425 degrees.
-
Prepare the marinade by mixing butter, 1 sprig of rosemary leaves (finely chopped), garlic, lemon zest, chili powder, salt and pepper.
-
Take the whole chicken and remove its giblets and pin feathers, clean inside out and pat dry.
-
Season generously with salt and pepper outside and inside of the chicken.
-
Rub the marinade over the chicken, under the loosened skin and cavities.
-
Stuff the cavities with lemon, rosemary sprig, and an onion (sliced). Tie the legs together with a kitchen twine, and tuck the wings behind by lifting the tips up and over the back.
-
Place the chicken breast-side up on the roasting pan/iron skillet greased with butter/cooking spray.
-
Bake for an hour and 15 minutes in total, basting it at 15 minutes intervals with the dripping sauce from the chicken. At 30 minutes of the roast, add the sliced potatoes and carrots around the chicken and stir in the dripping gravy.
-
Cook until a thermometer inserted into the thickest part of the thigh registers 170 degrees Fahrenheit, and the outer skin turns golden and crispy.
-
If you prefer a charred skin, set the oven to a broil for another 5 minutes.
-
Remove the pan from the oven and allow it to cool for 15 minutes.
-
Carve the chicken and serve along with veggies, garnished in the gravy.