Oven Roasted Rosemary Chicken

Angela (Grammy) Derby


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.


☆☆☆☆☆ 0 votes



  • 4-5 lb
    whole roasting chicken
  • 1/4 c
  • 1/8 c
    olive oil, extra virgin
  • 1/2
    onion, cut up
  • 1/2
    celery stick, cut up
  • 1
    lemon, sliced
  • 1 tsp
    dried rosemary or 1 tablespoon fresh, chopped
  • 1 tsp
    granulated garlic or 2-3 cloves fresh, minced
  • 1/4 tsp
  • ·
    salt and pepper

How to Make Oven Roasted Rosemary Chicken


  1. Heat oven to 350'F. Line bottom of roasting pan with aluminum foil.
  2. Remove 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.)
  3. Cut up onion, celery and lemon to fill the cavity.
  4. Melt butter and olive oil together in a small pan; add seasonings and stir well. Brush over all of the chicken and under wings, etc.
  5. Cover 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.
  6. Remove and let set for 20 minutes before slicing.

Printable Recipe Card

About Oven Roasted Rosemary Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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