Roasted Chicken with Rosemary is an awesome and easy dinner recipe our family loves. It is a full meal with red potatoes and baby carrots and it is very quick to assemble. Did I mention that it’s also healthy? Roasted Chicken with Rosemary is gluten free as well as being a low calorie meal.
I have made this recipe with whole chickens or boneless chicken breasts. I use the leftovers and make up a delicious chowder by making a cream sauce and adding leftover vegetables or any combination of green beans, mushrooms, onions, bell peppers and leeks. The rosemary and garlic give it a distinct and scrumptious flavor.
I found this recipe in the 8th edition of the Taste of Home cookbooks. I have made it countless times for company or take as a meal to someone because everyone always loves it. If you’re looking for a wholesome, tasty dinner recipe that’s NOT a high maintenance recipe with lots of steps and work involved, then you’ve come to the right place. Roasted Chicken with Rosemary is just right for you and your family.
When I initially posted this recipe in June of 2012, I had just begun my food blog and I had no idea how to take pictures, let alone do food photography. Because I made the dish for a meal for some friends I prepared the dish in a large foil roasting pan which did not add to the ambiance at all! 🙂
I recently remade this recipe as a meal for some friends who are going through a difficult time with a relative on hospice care, so I retook pictures so you could get a better idea of this tasty and wonderful recipe.
Roasted Chicken with Rosemary is my go-to dish for company or taking meals to friends because, #1, it’s so easy, #2, everyone usually loves the flavor, #3, it’s gluten free and healthy and most people don’t have food allergies to anything in the recipe, and #4, it’s a meat and potatoes meal that even finicky eaters usually love.
If you’re looking for a quick, easy, economical, and delectable main dish for your own family meals or for company, then consider trying out this fabulous recipe. You won’t be disappointed.
Roasted Chicken with Rosemary is my premiere go-to dish for company or taking meals to others.
Doesn’t Roasted Chicken with Rosemary look yummy? This is a great one dish meal. Fix it and forget about it!
Here’s a close up so you can see the texture of the all the herbs on the veggies.
Here’s what I did.
These are the ingredients I used to make up the garlic-herb sauce.
For the sauce: melt a stick of butter in a glass Pyrex measuring cup. Add salt, pepper, rosemary, parsley and minced garlic. I put in 2 heaping tablespoonfuls of minced or chopped garlic (the kind you get in a jar). Stir with a spoon to combine. Drizzle the sauce over the meat and over the veggies. Try to get the meat and vegetables well covered by the sauce.
Grease a 10×15″ glass baking dish or roasting pan. In this pan I put boneless chicken breasts, baby carrots, peeled russet potatoes cut in half lengthwise, and one onion quartered. Place potatoes and carrots around the sides of the chicken. Place quartered onions on top of the other veggies.
I had a huge roasting hen that I used but because it was still frozen (after 36 hours defrosting in my refrigerator) and because it was so large I put it in a baking pan and cooked it two hours before adding anything else. Then I added baby carrots which are usually pre-washed and the red potatoes. I usually scrub the potatoes with a scrubbing brush. Here I’ve poured the garlic-herb sauce over all the ingredients. Cover with lid or foil and bake a couple of hours basting with the garlic-herb sauce every half hour or so.
Now I’ve added the garlic-herb sauce to this pan as well. Bake about 2 hours covered, then remove the foil the last hour or so of baking time to brown the chicken a little. Baste every half hour or so with garlic-herb sauce.
Normally, for a regular sized chicken, bake 1 1/2 to 2 hours basting with sauce every 30 minutes. Remove lid or foil and bake an additional hour. Continue basting. Voila! Dinner’s ready.
Cooking time depends on how much food you stuff in your pan. If you have a small pan and you’re trying to cook a lot in it, baking time may increase by as much as an hour to an hour and a half! I had such a large roasting hen that it took 5 hours to cook the chicken and the veggies cooked about 2 1/2 to 3 hours before fork tender. A small chicken and veggies can be done in 2 1/2 to 3 hours. A big roasting hen and veggies usually takes 4 to 4 1/2 hours if the chicken is thawed! Check with a meat thermometer to ensure the meat is cooked thoroughly.
Roasted Chicken with Rosemary is succulent and amazing.
Your company is sure to love this delectable main dish meal. I serve it with boneless chicken breasts or a whole chicken depending on what I have on hand. Boneless chicken breasts can take almost as long to cook as a whole chicken. Especially if you pack the carrots and potatoes into the pan like I usually do.
Here’s the recipe.
ROASTED CHICKEN WITH ROSEMARY
(adapted from the original recipe from Taste of Home Cookbook – 8th Edition)
- ½ cup butter
- 2 tsp. dried rosemary
- 2 tbsp. parsley
- 3 garlic cloves, minced (I use 2 heaping tablespoons minced garlic from a jar)
- 1 tsp. salt
- ½ tsp. pepper
- 1 whole roasting chicken (5-6 pounds)
- 8 small red potatoes, halved
- 6 carrots, cut into 2-inch pieces and halved lengthwise
- 2 medium onions, quartered
- In a small saucepan, melt butter. (I usually just melt this in the microwave).
- Add rosemary, parsley, garlic, salt & pepper.
- Place chicken on a rack in a roasting pan; tie drumsticks together.
- Spoon half of the butter mixture over chicken.
- Place the potatoes, carrots and onions around chicken.
- Drizzle remaining butter mixture over vegetables.
- Cover and bake at 350° for 1 ½ to 2 hours, basting every 30 minutes.
- Uncover; bake 1 hour longer or until juices run clear, basting occasionally.
This is such an easy and elegant dish to make for company. Try it sometime. You won’t be disappointed.
We love Roasted Chicken with Rosemary and believe you will too!