Roast Chicken with Rosemary Recipe

Such a lifesaver for busy days.

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.

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!

I made this with a few adjustments. I mixed olive oil, tbsp paprika, tbsp rosemary, tbsp lemon juice 2 cloves diced garlic, and salt and pepper and rubbed it above and under the skin and in the cavity. Then I put an onion and lemon in the cavity. Cooked an hour and a half. Was so juicy and flavorful

I loved this recipe, but my wife thought there was way too much rosemary, and my dog wouldn't touch it. That may now seem germaine, but we feed our dog what we eat (less foods/spices that are taboo for dogs). Next time out, I'll use my own stuffing mix and include only 1 tsp rosemary and 1 tbsp tarragon; 4 slices of rosemary/olive bread, diced small; saute 1 sm onion, 1 stalk of celery and 4-5 cloves garlic (minced) until lightly brown, salt and pepper to taste; 1/4 apple, pealed and sliced thin. To this mix add 1/4 c beer (lager) and 1 shot of Jim Beam. If the mix needs more moisture, I add milk as needed. With these proportions, everyone in my family is happy and nothing is wasted but the bones. I love Italian food/recipes, but that was just outrageously over rosemaried for us.

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.

This recipe is straight up wizardry.

This dish was delicious and succulent. I followed the recipe to the tee with the following exceptions. In addition to salt and pepper on top of the chicken, I also added a sprinkling of garlic salt and pepper. I also used a blend of fresh garlic, rosemary, thyme, and sage herbs to add inside the cavity of the bird, in addition to sweet onion. I followed other reviewers recommendations and placed fresh rosemary right under the skin of the chicken and added chicken broth to the bottom of the roasting dish. While roasting I basted the chicken every 25 - 30 minutes and also used an injector to further add flavor to the meat of the bird. I cooked it for about 1 1/2 hour and then an additional 30 minutes uncovered to brown the skin. Once done, the meat was so tender and nearly fell apart while carving. It was even more tasty the next day. I highly recommend!

20 minutes per pound is the key! Plus 15 minutes to rest!

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.)

I did a combination of 2 recipes and the result was juicy, tasty roast chicken that my friends loved! The combination of this and Happy Roast Chicken! It's super fast to prepare, and tasted heavenly. I stuffed the chicken with lemon and rosemary, and rubbed Dijon mustard all over the chicken before roasting it in a pan. It turned out cooked just right!

Chicken turned out fabulously delicious. I did a quick brine in beer because I have never prepared a brine before, but maybe next time. I may have went a touch heavy on the fresh rosemary, but all in all it was delicious and I will make it again. I also added half a lemon in the cavity. Whole roast chickens has never been in my rotation, but maybe now it will be.

Added Thyme under the skin just because I love Thyme. My new go to for roast chicken.

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.

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!

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.