This Rosemary Chicken recipe is a classic comfort dish with minimal effort. The combination of juicy chicken, crispy skin, and earthy rosemary creates a satisfying meal perfect for any night. Let this simple rosemary chicken fill your kitchen with an incredible aroma.
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Why You’ll Love This Rosemary Chicken
- Effortless prep: Season, stuff, and roast—the oven does the work.
- Heavenly aroma: Rosemary and garlic will fill your home.
- Total versatility: Pairs with potatoes, salad, or bread.
- Amazing leftovers: Perfect for next-day sandwiches or salads.
Ingredients & Tools
- 1 whole chicken (about 1.5 kg / 3-4 lbs), pat dried
- 3 tbsp olive oil
- 4-5 sprigs fresh rosemary
- 1 head garlic, halved horizontally
- 1 lemon, halved
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
Tools: A large roasting pan, kitchen twine (optional but helpful), an instant-read thermometer
Notes: The quality of your chicken and rosemary really makes a difference here. A good, fresh chicken and vibrant, fragrant rosemary sprigs will elevate this simple dish into something truly special. Don’t be shy with the salt and pepper—it’s the key to that beautifully seasoned, crispy skin.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 19 g |
| Carbs: | 2 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Pat that chicken dry! This is the single most important step for crispy skin. Use paper towels to thoroughly dry the inside and outside of the bird. Any moisture left on the skin will steam instead of roast, leaving you with rubbery skin.
- Why use a whole head of garlic? Roasting a whole head, halved, mellows its flavor incredibly. The cloves become soft, sweet, and spreadable. You can squeeze them out later and enjoy them with the chicken—it’s a little bonus treat.
- Don’t skip the trivet. Laying the chopped onion and carrots on the bottom of the pan isn’t just for flavor. It lifts the chicken slightly, allowing hot air to circulate for even cooking, and the vegetables soak up all the delicious drippings.
- Let the chicken come to room temperature. Taking the chicken out of the fridge about 30 minutes before roasting helps it cook more evenly, preventing the outside from drying out before the inside is done.
How to Make Rosemary Chicken
Step 1: Start by preheating your oven to 200°C (400°F). While it’s heating up, prepare your chicken. Place it on a clean cutting board and pat it completely dry, inside and out, with paper towels. This is your secret weapon for that perfect, crackling-crisp skin. A dry surface is a crispy surface!
Step 2: In a small bowl, mix the olive oil, salt, and black pepper. Drizzle this mixture all over the outside of the chicken. Using your hands, rub it evenly over the entire surface, making sure to get into all the nooks and crannies. Don’t forget the underside and the legs. You’ll notice the skin starts to look glossy and ready for the oven.
Step 3: Now for the aromatics! Take two sprigs of rosemary and the halved lemon and garlic head, and stuff them all into the main cavity of the chicken. This might feel a little awkward, but just pack it in there. As the chicken roasts, steam from these ingredients will infuse the meat from the inside with incredible flavor.
Step 4: Scatter the chopped onion and carrots across the bottom of your roasting pan to create a vegetable trivet. Place the prepared chicken on top of this bed of vegetables. Tuck the wings underneath the body of the chicken to prevent them from burning. If you have kitchen twine, you can tie the legs together for a neater presentation, but it’s not strictly necessary.
Step 5: Take the remaining rosemary sprigs and tuck them around the chicken in the pan, and you can even slide a few under the skin on the breast for an extra burst of flavor. Place the pan in the preheated oven and roast for about 1 hour and 15 minutes. The trick is to baste the chicken with the pan juices about halfway through the cooking time.
Step 6: To check for doneness, the safest way is to use an instant-read thermometer. Insert it into the thickest part of the thigh, without touching the bone. It should read 74°C (165°F). The skin should be a deep, golden brown, and the juices should run clear. If it needs more time, just pop it back in for another 5-10 minutes.
Step 7: Once perfectly cooked, remove the pan from the oven. This next step is crucial—let the chicken rest! Transfer it to a clean cutting board and tent it loosely with foil. Let it sit for at least 15 minutes. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender.
Step 8: After resting, carve the chicken and serve it with the soft, roasted vegetables from the pan and all those delicious, herby pan juices poured over the top. Don’t forget to squeeze out the sweet, roasted garlic from the head—it’s like a flavor bomb waiting to be discovered.
Storage & Freshness Guide
- Fridge: Store carved chicken in an airtight container for up to 3 days.
- Freezer: Freeze portions in sealed bags for up to 3 months.
- Reviving: Reheat in a 350°F oven with a splash of broth to keep moist.
Serving Suggestions
Complementary Dishes
- Creamy Garlic Mashed Potatoes — The ultimate comfort food pairing. The creamy, buttery potatoes are the perfect vehicle for soaking up the savory rosemary and chicken juices from the pan.
- A Simple Arugula Salad with Lemon Vinaigrette — The peppery arugula and sharp lemon dressing provide a bright, fresh contrast that cuts through the richness of the chicken beautifully.
- Buttery Roasted New Potatoes — Toss small potatoes in the pan around the chicken during the last 45 minutes of cooking. They’ll get crispy on the outside and fluffy inside, infused with all the herby flavors.
Drinks
- A Light-Bodied Pinot Noir — The red fruit notes and earthy undertones in a good Pinot Noir complement the herbal rosemary and savory chicken without overpowering it.
- Sparkling Water with Lemon Slices — Sometimes, a simple, crisp non-alcoholic option is all you need to cleanse the palate between bites of this flavorful, hearty dish.
- Chilled Chardonnay — An unoaked or lightly oaked Chardonnay has enough body to stand up to the meal but won’t clash with the prominent rosemary and garlic flavors.
Something Sweet
- Lemon Sorbet — Its bright, clean, and citrusy finish is incredibly refreshing after a savory roast dinner and feels light enough that you won’t feel overly stuffed.
- Simple Almond Cake — A slice of moist, nutty almond cake is a wonderfully understated and elegant way to end the meal, pairing nicely with the meal’s rustic vibes.
- Poached Pears — Gently poached pears in a little white wine and spices are warm, fragrant, and not too sweet, making them a perfect, light dessert follow-up.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin. I’ve messed this up before too, and it’s the difference between crispy, crackly skin and a sad, rubbery layer. Pat it until it’s bone-dry.
- Mistake: Skipping the rest time. If you carve the chicken straight from the oven, all those precious juices will run out onto the cutting board, leaving you with drier meat. Patience is a virtue here.
- Mistake> Overcrowding the pan. If you’re adding vegetables, make sure they are in a single layer. Piling them up will steam them instead of letting them roast and caramelize properly.
- Mistake: Relying only on cooking time. Ovens can vary. Always use a meat thermometer to check for doneness. A perfectly cooked chicken is a juicy chicken.
Expert Tips
- Tip: Spatchcock the chicken. For faster, more even cooking, try spatchcocking (butterflying) the chicken. You remove the backbone and flatten it, which results in crispy skin everywhere and cuts the cooking time down significantly.
- Tip: Make a quick pan sauce. After removing the chicken, place the roasting pan on the stove over medium heat. Add a splash of white wine or chicken broth, scrape up all the browned bits, and let it reduce slightly for an incredible, instant sauce.
- Tip: Season under the skin. Gently loosen the skin over the breast and thighs with your fingers and rub some of the oil and seasoning directly onto the meat. This delivers flavor right where you want it.
- Tip: Use leftover carcass for stock. Don’t throw away the bones! Toss them in a pot with some water, a quartered onion, and a carrot. Simmer for a few hours and you’ll have the most amazing homemade chicken stock.
FAQs
Can I use dried rosemary instead of fresh?
You can, but the flavor will be much more subtle and less vibrant. Fresh rosemary has those wonderful aromatic oils that really come alive when heated. If you must use dried, use about one-third of the amount (so for 3 fresh sprigs, use 1 tsp dried) and rub it into the oil mixture before coating the chicken.
How do I know when the chicken is done without a thermometer?
The most reliable way is with a thermometer, but if you don’t have one, pierce the thickest part of the thigh with a skewer or sharp knife. The juices that run out should be completely clear, with no trace of pink. Also, the leg should wiggle freely in its joint. It’s better to be safe than sorry, so if you’re unsure, cook it a little longer.
Why did my chicken skin burn?
This usually happens if the oven temperature is too high or if the chicken is placed too close to the top heating element. Make sure your oven is calibrated correctly and that you’re roasting in the middle of the oven. If you notice the skin browning too quickly, you can tent it loosely with foil for the remainder of the cooking time.
Can I prepare this chicken ahead of time?
Absolutely! You can season the chicken and stuff the cavity up to a day in advance. Keep it covered in the refrigerator. Just make sure to take it out about 30 minutes before you plan to roast it so it can come to room temperature for even cooking.
What’s the best way to store and reheat leftovers?
Store any leftover carved chicken in an airtight container in the fridge for up to 3 days. To reheat, I strongly recommend avoiding the microwave, which can make the meat rubbery. Instead, place it in a baking dish with a splash of chicken broth, cover with foil, and warm it in a 175°C (350°F) oven until just heated through.
Rosemary Chicken
Make the best Rosemary Chicken with crispy skin and juicy meat. This easy, classic recipe is perfect for a weeknight dinner or a special occasion. Get the recipe now!
Ingredients
For the Ingredients
-
1 whole chicken (about 1.5 kg / 3-4 lbs, pat dried)
-
3 tbsp olive oil
-
4-5 sprigs fresh rosemary
-
1 head garlic (halved horizontally)
-
1 lemon (halved)
-
1 tsp fine sea salt
-
1/2 tsp freshly ground black pepper
-
1 large onion (roughly chopped)
-
2 carrots (roughly chopped)
Instructions
-
Start by preheating your oven to 200°C (400°F). While it's heating up, prepare your chicken. Place it on a clean cutting board and pat it completely dry, inside and out, with paper towels. This is your secret weapon for that perfect, crackling-crisp skin. A dry surface is a crispy surface!01
-
In a small bowl, mix the olive oil, salt, and black pepper. Drizzle this mixture all over the outside of the chicken. Using your hands, rub it evenly over the entire surface, making sure to get into all the nooks and crannies. Don't forget the underside and the legs. You'll notice the skin starts to look glossy and ready for the oven.02
-
Now for the aromatics! Take two sprigs of rosemary and the halved lemon and garlic head, and stuff them all into the main cavity of the chicken. This might feel a little awkward, but just pack it in there. As the chicken roasts, steam from these ingredients will infuse the meat from the inside with incredible flavor.03
-
Scatter the chopped onion and carrots across the bottom of your roasting pan to create a vegetable trivet. Place the prepared chicken on top of this bed of vegetables. Tuck the wings underneath the body of the chicken to prevent them from burning. If you have kitchen twine, you can tie the legs together for a neater presentation, but it's not strictly necessary.04
-
Take the remaining rosemary sprigs and tuck them around the chicken in the pan, and you can even slide a few under the skin on the breast for an extra burst of flavor. Place the pan in the preheated oven and roast for about 1 hour and 15 minutes. The trick is to baste the chicken with the pan juices about halfway through the cooking time.05
-
To check for doneness, the safest way is to use an instant-read thermometer. Insert it into the thickest part of the thigh, without touching the bone. It should read 74°C (165°F). The skin should be a deep, golden brown, and the juices should run clear. If it needs more time, just pop it back in for another 5-10 minutes.06
-
Once perfectly cooked, remove the pan from the oven. This next step is crucial—let the chicken rest! Transfer it to a clean cutting board and tent it loosely with foil. Let it sit for at least 15 minutes. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender.07
-
After resting, carve the chicken and serve it with the soft, roasted vegetables from the pan and all those delicious, herby pan juices poured over the top. Don't forget to squeeze out the sweet, roasted garlic from the head—it's like a flavor bomb waiting to be discovered.08
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