Roasted Chicken with Rosemary Recipe
Roasted Chicken with Rosemary Recipe photo by Taste of Home

Roasted Chicken with Rosemary Recipe

Publisher Photo
This is like a roast, only it uses chicken instead of beef. The rosemary gives it a sweet taste and blends well with the garlic, butter and parsley. —Isabel Zienkosky, Salt Lake City, Utah
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 2 hours + standing
MAKES: 9 servings

Ingredients

  • 1/2 cup butter, cubed
  • 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
  • 2 tablespoons minced fresh parsley
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 whole roasting chicken (5 to 6 pounds)
  • 6 small red potatoes, halved
  • 6 medium carrots, halved lengthwise and cut into 2-inch pieces
  • 2 medium onions, quartered

Nutritional Facts

1 serving equals 449 calories, 28 g fat (11 g saturated fat), 126 mg cholesterol, 479 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.

Directions

  1. In a small saucepan, melt butter; stir in the seasonings. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables.
  2. Cover and bake at 350° for 1-1/2 hours, basting every 30 minutes. Uncover; bake 30-60 minutes longer or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally.
  3. Cover with foil and let stand 10-15 minutes before carving. Serve with vegetables. Yield: 9 servings.
Originally published as Roasted Chicken with Rosemary in Country Woman November/December 1994, p29

Nutritional Facts

1 serving equals 449 calories, 28 g fat (11 g saturated fat), 126 mg cholesterol, 479 mg sodium, 16 g carbohydrate, 3 g fiber, 33 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Roasted Chicken with Rosemary

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Aug. 24, 2014

one of my husband's favorite dishes! only advice is to not go heavy on the rosemary. Can take over the whole dish. When I make this, I tend to scale back a little on the herbs.

MY REVIEW
Reviewed Feb. 24, 2014

Just made this for the first time this past weekend. We loved it! It had a wonderful flavor and was very moist. I think it would have come out better though if I had used an actual roasting pan. I just used a 13x9 pan with a rack, and covered it with heavy-duty foil. But the veggies were on the verge of not being quite cooked, and the chicken took longer to cook than the recipe said. (I didn't check the weight on my roasting chicken; it may have been more than the 5-6 pound specification.) So next time I will use a roasting pan, and allow extra time just in case. The flavor was wonderful, as I said, and I liked the idea of a complete meal in one pan. We just added a side of stuffing and a dish of cranberry sauce.

MY REVIEW
Reviewed Sep. 22, 2013

My husband's new favorite!

MY REVIEW
Reviewed Apr. 11, 2013

My chicken turned out tender & moist! I rubbed some of the butter mixture under the skin on the breast & that really gave the breast portion extra flavor. My veggies were a little overdone, so next time I will put them in after the chicken has baked an hour.

MY REVIEW
Reviewed Nov. 7, 2012

Substituted Thyme for Rosemary. Very good. Kids loved it as well. Preparing to make it for the 2nd time tomorrow.

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