Simple Roast Chicken with Rosemary

    Simple Roast Chicken with Rosemary

    18saves
    2hours10min


    728 people made this

    Stuff a whole chicken with onion and fresh rosemary for a simple and delicious roast dinner accompanied by roasted vegetables.

    Ingredients
    Serves: 6 

    • 1 whole chicken
    • salt and freshly ground black pepper to taste
    • 1 medium onion, quartered
    • 5 rosemary sprigs

    Directions
    Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

    1. Preheat oven to 180 C.
    2. Season the outside of the chicken with salt and pepper to taste. Stuff the cavity with the onion and rosemary. Place in a 23x30cm baking dish or roasting pan.
    3. Roast in the preheated oven for 2 to 2 ½ hours, or until chicken is cooked through and juices run clear. Cooking time will vary depending on the size of the chicken.

    Stuffing recipes

    If you wish to complement the rosemary and garlic in this dish with other stuffing, here are some other recipes you may want to check out. Portobello and Shiitake Mushroom Stuffing; Wild Rice Stuffing with Apples, Currants and Bacon; Mushroom and Herb Stuffing.

    Recently Viewed

    Reviews (5)

    by
    4

    Something else. I combined this recipe with another one from AllRecipes for lemon chicken. I added the rosemary and onion, but then also rubbed the bird with olive oil, a lot of salt, and the juice from one lemon. The lemon halves then went inside with the rosemary and onion and I added a clove of garlic (will add more next time). I poured a mug of water over it and roasted it for 2 1/2 hours and it was amazing. It was my first time ever cooking a whole chicken and everyone was super impressed. Best to keep the dripping as thats where most of the flavour is. Amazing once poured over top of the meat. - 08 Oct 2008

    by
    1

    Something else. This was delicious with all the alterations offered by reviewers. I made the following suggestions based upon all the reviews: *cooked on rack to have crispy bottom *added quartered potatoes (skin on) and carrots to the bottom of tin with some salt and pepper *baked for about 2.5 hours *really stuffed cavity full with rosemary, salt, garlic cloves, lemon halves and onion quarters *Rubbed outside with olive oil *sprinkled outside with rosemary garlic, and fresh ground pepper *dumped tub of chicken stock in the tin with vegetables Sounds like a lot of work, but I was able to get it into the oven in 15 minutes and wow did it smell incredible! Served with some Chardonnay and fresh tomatoes. Enjoy! My kids and husband sure did. I only wish I would have made an extra one at same time to have for salads, sandwiches, etc. this week. - 08 Oct 2008

    by
    0

    Something else. I have enjoyed cooking for a many years & this was by far the best chicken that has ever come out of my oven. I mixed a tablespoon or so of olive oil w/ crushed garlic, rosemary, paparika & lemon juice and rubbed it under the skin. Follow the 20min. per 500g rule and the most important rule of letting it sit for 15min or so after you've pulled out of the oven and success is as easy as that! - 08 Oct 2008

    Write a review

    Click on stars to rate