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Roasted Chicken with Rosemary

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah
  • 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
  • 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

Directions

  • In a small saucepan, melt butter; stir in the seasonings and garlic. 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.
  • Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.)
  • Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.
Nutrition Facts
1 serving: 449 calories, 28g fat (11g saturated fat), 126mg cholesterol, 479mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 33g protein.

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Reviews

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Average Rating:
  • shanon
    Jun 2, 2020

    Very disappointed! Took longer to cook. Followed recipe to a T. The flavor just wasnt there. Id never fix it again. I was excited but was a waste of my time.

  • Leigh
    Feb 1, 2019

    No comment left

  • Christene
    Jan 26, 2019

    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.

  • E-world
    Oct 21, 2018

    I have tried roasted Chicken recipe in my home as you given, very tasty and everyone enjoyed. thanks for sharing with us this.

  • s_pants
    Apr 20, 2018

    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.

  • Sara
    Nov 24, 2017

    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.

  • 2124arizona
    Aug 4, 2017

    This is perfect for Sunday Dinner!! We love it!!

  • mom7164
    Sep 25, 2016

    I would put more stars....It was very good and so moist. I didn't even cover like the recipe said to do.

  • creativedolan
    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.

  • Mrs_T
    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.