Garlic Rosemary Roast Chicken Recipes

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Roast chicken could not be easier - or tastier - than with this recipe. Lemon, rosemary, and garlic help to flavor this gloriously roasted chicken with crispy skin.

Provided by Magda

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

Roast Chicken with Lemon, Garlic, and Rosemary image


  • Preheat the oven to 450 degrees F (230 degrees C).
  • Pat chicken dry and sprinkle salt on all sides and inside the cavity. Sprinkle with black pepper. Pluck the leaves from 1 spring of rosemary and sprinkle on the chicken. Place the other whole sprig inside the cavity along with garlic and lemon.
  • Place the chicken on a roasting rack set inside a roasting pan.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 437.6 calories, Carbohydrate 4 g, Cholesterol 145.5 mg, Fat 25.8 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.2 g, Sodium 1885.4 mg

1 whole chicken
1 tablespoon salt
1 teaspoon ground black pepper
2 sprigs rosemary
3 cloves garlic, peeled
1 lemon, halved


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

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

Roasted Chicken with Rosemary image


  • 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 : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

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


Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Garlic Roast Chicken with Rosemary and Lemon image


  • Preheat oven to 450 degrees F.
  • Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth


Serve this chicken fresh from the oven or pack up fpr a picnic and enjoy it at room temperature.From a July 1986 issue of Bon Appetit magazine in "The Weekday Cook" section. This is great served with Mediterranean Couscous Salad. Any leftover chicken and vegetables can be tossed with this salad for a light and tasty supper the next day.

Provided by Leslie in Texas

Categories     Whole Chicken

Time 1h52m

Yield 4-6 serving(s)

Number Of Ingredients 14

Garlic and Rosemary Roast Chicken image


  • Preheat oven to 400 degrees.
  • Rinse and pat chicken dry; sprinkle inside with salt and pepper.
  • Rub inside and out with flattened garlic and rosemary sprigs.
  • Place 1 inch of rosemary sprig under skin over each side of breast.
  • Place flattened garlic, remaining rosemary sprigs and lemon quarter in cavity.
  • Truss chicken and sprinkle with paprika.
  • Melt butter with oil in large ovenproof skillet over high heat.
  • Add chicken to skillet breast side up; add shallots and two whole garlic cloves.
  • Cook until bottom of chicken is lightly browned, stirring vegetables frequently, about 4 minutes.
  • Add lemon juice to skillet;baste chicken with pan juices.
  • Sprinkle vegetables with rosemary, salt and pepper.
  • Transfer skillet to oven and roast chicken 45 minutes, basting chicken and stirring vegetables occasionally.
  • Mix bell peppers into skillet.
  • Continue cooking, basting chicken and stirring vegetables occasionally, until juices run clear when chicken is pierced in thickest part of thighs, about 35 minutes, transfering shallots,peppers and garlic to strainer when the shallots and garlic are very tender and deep golden brown.
  • Transfer chicken to platter.
  • Add peppers and shallots back to skillet using slotted spoon.
  • Place skillet on top of stove, add raisins and simmer 3 minutes to plump.
  • Serve chicken warm or at room temperature; pass vegetables separately.

Nutrition Facts : Calories 963.4, Fat 72, SaturatedFat 22.1, Cholesterol 266.7, Sodium 296.5, Carbohydrate 19.1, Fiber 1.6, Sugar 7.3, Protein 59.4

1 whole chicken (3 1/2- to 4- lb.)
salt & freshly ground black pepper
2 medium garlic cloves, flattened
3 fresh rosemary sprigs (or 1 T. dried rosemary, crumbled)
1/4 lemon
3 tablespoons butter
3 tablespoons olive oil
6 ounces small shallots (about 9 )
2 medium garlic cloves
1 1/2 tablespoons fresh lemon juice
1 teaspoon minced fresh rosemary (or 1/2 t. dried rosemary, crumbled)
1 large red bell pepper, cored, seeded and cut into 3/4x1 1/2-inch pieces (or 2 small red bell peppers)
1/4 cup golden raisin


Make and share this Garlic Rosemary Roasted Chicken recipe from

Provided by lazyme

Categories     Whole Chicken

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 6

Garlic Rosemary Roasted Chicken image


  • Preheat oven to 450ºF.
  • Remove and discard giblets and neck from chicken.
  • Rinse chicken under cold water; pat dry.
  • Trim excess fat.
  • Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
  • Place rosemary and crushed garlic beneath skin of breast and drumsticks.
  • Lift wing tips up and over back; tuck under chicken.
  • Place chicken, breast side up, on a broiler pan.
  • Cut a thin slice from end of each onion.
  • Remove white papery skins from garlic heads (do not peel or separate cloves).
  • Cut tops off garlic heads, leaving root end intact.
  • Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  • Bake at 450ºF for 30 minutes.
  • Brush onions and garlic heads with olive oil.
  • Arrange onions and garlic heads around chicken.
  • Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
  • Cover chicken loosely with foil; let stand 10 minutes.
  • Discard skin from chicken.
  • Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

6 lbs roasting chickens
1 tablespoon fresh rosemary, chopped
8 garlic cloves, crushed
2 medium red onions, quartered
2 heads garlic, whole
2 teaspoons olive oil


Categories     Chicken     Garlic     Herb     Poultry     Roast     Rosemary     Healthy     Self

Yield Makes 4 servings with leftovers for two more meals

Number Of Ingredients 7

Garlic-Rosemary Roast Chicken image


  • Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

Olive or vegetable oil cooking spray
3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
8 cloves garlic, finely chopped
1 teaspoon salt
1 roasting chicken (6-7 pounds)
Kitchen twine
1 lemon, sliced (optional)


Make and share this Roasted Garlic Rosemary Chicken recipe from

Provided by Cocinero

Categories     Whole Chicken

Time 1h55m

Yield 4-5 serving(s)

Number Of Ingredients 8

Roasted Garlic Rosemary Chicken image


  • Cut the top 1/4 off of the garlic heads so that the tops of the cloves are exposed. Place them on a baking sheet and drizzle them well with olive oil.
  • Preheat oven to 350°, cook garlic for about 40 minutes or until you see that the garlic cloves have browned, and the head itself is soft. Remove and let cool for handling.
  • Wash chicken and place in baking pan breast up.
  • With the handle of a wooden spoon, or anything that will slide without tearing the skin, separate the skin from the meat starting at the lower breast, and taking your time until you have loosened all the skin that you can reach.
  • Make a small cut in the skin on top of the drumsticks, and insert the spoon into the cut, loosening all the skin on the legs and thighs.
  • Gently squeeze all the garlic heads into a blender, the cloves will be soft and will slide out of the shell easily.
  • Add the juice from half the lemon, the rosemary, and black pepper.
  • Turn the blender on low and after mixture is working, slowly drizzle the olive oil into the mixture. Stop when mixture is mixed.
  • Using either your fingers, a pastry bag, or however you can do it, (I just use my fingers and a spoon) insert about half of the mixture under the chicken skin and then gently press down on it to spread it around evenly under the skin.
  • Place onion and lemon inside the chicken, tie legs together, wipe the outside lightly with olive oil and sprinkle with Emeril's essence to taste.
  • Bake in preheated oven at 350° for about 50 minutes or until almost done and the outside is browning nicely.
  • Remove chicken and spread the remaining mixture over the chicken to cover.
  • Return to oven and cook until the surface is browned and the chicken is tender.

1 large chicken (open range if you can get it)
6 -8 garlic heads
1/4 cup olive oil
1 onion
1 lemon
1 tablespoon rosemary
1/2 teaspoon kosher salt
1 teaspoon black pepper (fresh ground)


Don't be put off by the recipe length- it's actually quite easy and makes a really elegant meal. The garlic is not overpowering- the chicken gets a very nice balance of flavors. We like to toss extra cloves in the bottom of the pan with the juices and mash them when they are roasted to spread on fresh crusty bread. Prep time includes brining time. From America's Test Kitchen.

Provided by eknecht

Categories     Whole Chicken

Time 2h30m

Yield 1 chicken

Number Of Ingredients 17

Garlic-Rosemary Roast Chicken With Jus image


  • Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
  • Pound with meat pounder or rolling pin until garlic is crushed.
  • Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
  • Add 1 1/2 quarts cold water, stir until salt is dissolved.
  • Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
  • Stir all paste ingredients together in small bowl, let rest.
  • Remove chicken from brine and pat dry with paper towels.
  • Adjust oven rack to lower-middle position and heat oven to 450 degrees.
  • Spray roasting pan and rack with non-stick cooking spray.
  • Rub about 1 1/2 teaspoons of paste in cavity of chicken.
  • Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
  • Rub all sides of chicken with 2 teaspoons oil and season with pepper.
  • Toss 10 garlic cloves with 1/2 teaspoon olive oil.
  • Scatter in bottom of pan.
  • Set chicken breast-side down on prepared V-rack and roast 15 minutes.
  • After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
  • Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
  • Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
  • Remove roasted garlic cloves to cutting board.
  • Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
  • Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
  • Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
  • Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
  • Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
  • Carve chicken and serve with jus.

Nutrition Facts : Calories 3241.2, Fat 230.4, SaturatedFat 63.5, Cholesterol 975.3, Sodium 57991.1, Carbohydrate 28.7, Fiber 1.6, Sugar 1.8, Protein 241.7

1/2 cup table salt
10 garlic cloves, unpeeled
3 sprigs fresh rosemary
1 whole chicken
2 teaspoons fresh rosemary, minced
2 medium garlic cloves, minced
1/8 teaspoon table salt
1 ground black pepper
1 tablespoon extra virgin olive oil, plus more
extra virgin olive oil, for brushing chicken
10 garlic cloves
1/2 teaspoon extra virgin olive oil
1 3/4 cups low sodium chicken broth
1/2 cup water
1/4 cup semi-dry or dry white wine
1 sprig fresh rosemary
salt and pepper


The classic combination of chicken, potatoes, rosemary, garlic and lemon dazzles in this sheet-pan meal. Standing in for the potatoes are shelf-stable potato gnocchi, which offer many textures at once when roasted instead of boiled: pillowy-soft, crisp and chewy. Squeeze some lemon right onto the sheet pan, and as you scrape up the schmaltzy, garlicky bits, the juices and drippings glaze the gnocchi, leaving no drop of the chicken's renderings wasted. It's hard not to eat the gnocchi right from the pan, but if you can wait, serve everything alongside a green salad.

Provided by Ali Slagle

Categories     dinner, weeknight, poultry, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

Rosemary-Garlic Roasted Chicken and Gnocchi image


  • Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
  • Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
  • Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

2 1/2 to 3 pounds bone-in, skin-on chicken thighs (6 to 8 pieces)
Kosher salt (Diamond Crystal)
Black pepper
1/4 cup extra-virgin olive oil
6 garlic cloves, finely grated
1 tablespoon chopped rosemary (from 2 sprigs)
2 (12- to 18-ounce) packages shelf-stable potato gnocchi
1 lemon


A simple flavorful baked chicken, specially created for my husband! This is great served with rice.

Provided by Karen Hefner

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 2

Number Of Ingredients 5

Easy Garlic and Rosemary Chicken image


  • Preheat oven to 375 degrees F (190 degrees C).
  • Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).

Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g

2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste


Get four of your five-a-day in a comforting roast chicken dinner served with Savoy cabbage. It's easy to prepare and makes an ideal weekend feast

Provided by Sophie Ellis-Bextor

Categories     Dinner, Main course

Time 2h10m

Number Of Ingredients 12

Roast chicken with garlic & rosemary root veg image


  • Heat oven to 200C/180C fan/gas 6. Spread the onion and half the garlic cloves around the base of a large roasting tin. Pick the tops off all the rosemary sprigs and set them aside, then stuff the remaining stalks into the chicken cavity and sit it on top of the onions. Drizzle with 2 tbsp of the oil and season well. Cover with foil and roast in the oven for 1 hr 20 mins, removing the foil for the last 20 mins.
  • Just after the chicken goes in, put the vegetables in a second roasting tin along with the remaining garlic and the rosemary tops. Drizzle with the remaining oil, season and put in the oven underneath the chicken for 1 hr-1 hr 10 mins or until soft and lightly browned.
  • Check the chicken is cooked by piercing the thickest part of the thigh with a skewer - the juices should run clear; if not, put it back in the oven and test again after another 10 mins. Carefully remove the chicken from the roasting tin and rest it on a board 15-20 mins.
  • As the chicken rests, keep the vegetables warm and make the gravy. Put the roasting tin with the onions on a hob over a low heat, add the flour, mix well until it forms a paste, then pour in the stock, stirring constantly until thickened. Simmer for 5 mins, then season to taste. Strain into a gravy boat or heatproof jug and serve with the chicken, vegetables, cabbage and roast potatoes.

Nutrition Facts : Calories 800 calories, Fat 39 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 20 grams sugar, Fiber 18 grams fiber, Protein 56 grams protein, Sodium 0.9 milligram of sodium

1 onion , roughly chopped
1 garlic bulb , cloves separated
1 free-range chicken (about1.5kg)
5 tbsp olive oil
small pack rosemary sprigs
4 parsnips , chopped into chunks
5 carrots , chopped into chunks
2 sweet potatoes , chopped into chunks
1 tbsp plain flour
500ml chicken stock
½ Savoy cabbage , shredded and wilted
roasted or mashed potatoes


This roasted chicken recipe is a family favorite. Cooks juicy, tender chicken every time.

Provided by Shaelyn

Time 2h10m

Yield 4

Number Of Ingredients 14

Garlic and Rosemary Lemon-Roasted Chicken image


  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Roll the lemon and cut in half lengthwise. Slice one half into quarters and set the other half aside for baking and basting. Cut onion into 4 pieces; slice one piece and sprinkle on the prepared baking sheet. Set remaining onion pieces aside.
  • Mix garlic salt, sage, turmeric, basil, rosemary, and pepper together until well combined; divide evenly into 2 bowls.
  • Rinse chicken in cold water and dry off. Trim and discard excess fat and separate skin from meat. Stuff inside of the chicken with arugula, 4 lemon slices, 3 onion pieces, and garlic cloves. Tie the legs together with twine. Spread 2 tablespoons ghee underneath the skin and another 2 tablespoons ghee on top of the skin, all over the chicken.
  • Add 2 tablespoon ghee and butter to one bowl of spices. Microwave for 45 seconds. Stir and spread underneath the skin. Microwave remaining 1 tablespoon ghee and brush on top of skin. Sprinkle remaining seasoning all over chicken and pat into the skin; do not rub. Lightly squeeze some of the remaining lemon half on top of chicken and place chicken, breast-side up, on the onion slices on the baking sheet.
  • Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 30 minutes, basting with juices and remaining lemon juice every 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing, continuing to baste.

Nutrition Facts : Calories 812.9 calories, Carbohydrate 6.4 g, Cholesterol 259 mg, Fat 59.6 g, Fiber 1.9 g, Protein 62.3 g, SaturatedFat 25.3 g, Sodium 437.6 mg, Sugar 0.7 g

1 medium lemon
½ medium onion
½ teaspoon garlic salt
½ teaspoon ground sage
½ teaspoon ground turmeric
½ teaspoon ground thyme
½ teaspoon ground basil
½ teaspoon ground rosemary
½ teaspoon ground black pepper
1 (4 pound) whole chicken
1 cup arugula
6 cloves garlic, peeled and smashed
7 tablespoons garlic-infused ghee, divided
1 tablespoon butter

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