oven roasted rosemary chicken
We love chicken in our house, it's one of the most versatile meats to use in so many different and delicious dishes. This one literally fell off the bone as I was carving it. It also made a wonderful gravy from all the flavorful juices.
prep time
cook time
method
Roast
yield
Ingredients
- 4-5 pounds whole roasting chicken
- 1/4 cup butter
- 1/8 cup olive oil, extra virgin
- 1/2 - onion, cut up
- 1/2 - celery stick, cut up
- 1 - lemon, sliced
- 1 teaspoon dried rosemary or 1 tablespoon fresh, chopped
- 1 teaspoon granulated garlic or 2-3 cloves fresh, minced
- 1/4 teaspoon paprika
- - salt and pepper
How To Make oven roasted rosemary chicken
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Step 1Heat oven to 350'F. Line bottom of roasting pan with aluminum foil.
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Step 2Remove giblets, neck from chicken and cut off extra skin. Rinse chicken under faucet and dry with a paper towel. Place in foil lined pan and tuck wings back under the breast. (I tried, but I couldn't get mine to stay there...oh well.)
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Step 3Cut up onion, celery and lemon to fill the cavity.
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Step 4Melt butter and olive oil together in a small pan; add seasonings and stir well. Brush over all of the chicken and under wings, etc.
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Step 5Cover tightly with aluminum foil and bake for 1 1/2 hours. Remove foil and return to oven to bake an additional 30-40 minutes or until meat thermometer reaches 180' and juices run clear.
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Step 6Remove and let set for 20 minutes before slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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