My trip to Italy served as the inspiration for this rosemary-roasted chicken. I caught a whiff of delicious roast chicken coming from a stall at a Vicenza open-air market. So I bought one and looked inside to see what they had put within to give it such a delicious flavor. I also make turkey in this manner.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
Ingredients
- 1 (3 pound) whole chicken, rinsed
- salt and pepper to taste
- 1 small onion, quartered
- ¼ cup chopped fresh rosemary
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9×13-inch baking dish or roasting pan.
- Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).
- Cook time will vary depending on the size of the bird.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 94 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
DELISHIOUS! Added quarter lemon (leftover) in cavity and can of diced with skin potatoes ( 2 cans would be even better) tossed with rosemary and olive oil coarse grind pepper and salt gave nice kick when cooked with chicken. Only 60 mins cooking chicken 2 lbs. feeds three.
I have made this so many times I can not keep track. I have made it for friends when they are sick or for a thank you, all served with spiral hasselback potatoes roasted in the same pan to soak the flavors together. I have to give it 5 stars because that I all there are to give but I get the rewards whenever I make this for dinner or for friends…. Tender and juicy and the best. I do add garlic to the cavity as it added the perfect balance… even a little lemon wedge. I use Chicken broth to make sure the Bird does not dry out, but it is so simple to make, and the efforts are minimal for a fabulous mean!
Easy and tasty.
Easiest and best tasting ever. Very healthy. Wouldn’t change a thing.
I will never roast a whole chicken any other way. simply amazing. I have a bad habit of over doing spices. my food tends to be bold in flavors. this recipe however combines the spices in a way that gives only hints of the flavors. everything married in an amazing way. no single spice overran this dish. love love love it.
This looks amazing. I can’t wait to serve this!
Very good and so easy. The whole house smelled amazing while cooking! I coated chicken with olive oil and baked on a rack. Yum. Simply yum!
20 minutes per pound is the key! Plus 15 minutes to rest!
very good. I read many of the reviews. so I placed butter/rosemary under the skin of the breast and thigh. I placed onion, garlic and rosemary, 1/2 lemon, salt and pepper in the bird. Put olive oil, kosher salt and ground pepper and chopped rosemary on the skin. I roasted breast side down for 30 minutes. then placed red and yukon gold potatoes, sweet potato, onion, carrots and garlic down and chicken back on veg base. used olive oil, salt and pepper over veg. used 14 ounces of chicken stock. I roasted 1 1/2 more hours covered, basting every 30 minutes. then additional 30 minutes uncovered. While chicken rested. I pulled out veg. and made gravy by heating juices and adding cornstarch slurry to thicken. Dear Hubby loved it. Next time, I will add more rosemary. I did not have the 1/4 cup recommended. I had 2 Tablespoons. WE love rosemary.
Very simple recipe. I made slight changes according to other reviewers because I don’t make whole chickens very often. I added a garlic clove to the inside and oiled the outside of the chicken before salt and peppering. Cooked at 450 for 15 mins then reduced to 350 for the remaining time. I followed the 20 minutes per pound cooking rule and then let it rest for 20 mins and it was perfect.
Glorious in every way! Don’t forget to baste every 20 minutes or so. It makes a difference! (I follow other reviews suggestions to add lemon and garlic and roast veggies and potatoes along the bottom of the pan with the chicken on a rack.)
It was delicious. I made it according to the recipe, but did used a covered roasting pan instead of broiler. The combination of potatoes, onions and apples was fabulous.
Great flavors, and what could be better than a roasted chicken?! Such a bargain both in cost and effort. I always either make broth afterwards, or freeze the carcass to do so. The chicken gets double duty that way! The only comment that I would make is that newer thinking based on studies suggest we should not be rinsing our chickens… doesn’t really make them more sanitary, but it does through microscopic droplets of chicken juice everywhere in your kitchen. Instead just pat dry and cook.
Date night dinner 🙂
It’s really delicious…
A terrific simple go to meal. I increased the amt. of fresh rosemary
I added homemade herbes de province, which really put it over the top! I’m going to make it again tonight!! Not to mention the broth the carcass produces makes homemade soups absolutely delicious
i cooked chocked for 1hr in 375 oven. Was very good
Delicious! The carrots were a little under done because I used a roasting pan that was waaaay too big. But the bird came out with crispy skin and tender, moist meat all around. I made a delicious gravy out of the drippings and we could taste the fresh rosemary. Easy and adult & kid approved.
I made this using a larger chicken, but the results were outstanding! I just increased the amount of the other ingredients.
Great recipe will make it again