Roasted Chicken with Rosemary
Roasting chickens this way is simple but gives you that rich roast flavor. The rosemary gives it a sweet taste and blends well with the garlic, butter and parsley. —Isabel Zienkosky, Salt Lake City, Utah
Ingredients
- 1/2 cup butter, cubed
- 4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 garlic cloves, minced
- 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
Reviews
Very flavorful and moist...my family enjoyed it. I saved the chicken carcass and any tidbits of meat/ veggies to use to make a broth the next day for chicken and noodles. It was still tasty.
I have tried roasted Chicken recipe in my home as you given, very tasty and everyone enjoyed. thanks for sharing with us this.
Good, but not overly impressed. My kids did not really like the veggies and they did not cook all the way in the allotted time.
For anyone who is an absolute newbie like me:-if the chicken is in the refrigerator take it out a few hours earlier or it's gonna take another extra hour to cook-turn the chicken 180? every once in a while or you'll have one side undercooked.Even with those mistakes, the chicken was the best dish this Thanksgiving, it was absolutely tasty and moist (also amazingly easy to make). A big thank you for this absolutely awesome recipe.
This is perfect for Sunday Dinner!! We love it!!
I would put more stars....It was very good and so moist. I didn't even cover like the recipe said to do.
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.
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 husband's new favorite!
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.