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Roasted Chicken with Rosemary | Can't Stay Out of the Kitchen | this is my favorite "go-to" #chicken entree. It's a one-dish meal & is oven ready in about 5 minutes! It's so delicious everyone always raves over it when I make it. #potatoes #carrots #gluten free

Roasted Chicken with Rosemary

Teresa Ambra
Roasted Chicken with Rosemary is my go-to dish for company dinners. This recipe has a delicious garlic-butter-rosemary sauce that excellently flavors the chicken, potatoes, carrots, and onions in the recipe. It's a sumptuous, wholesome one-dish chicken dinner that's gluten free, healthy and low calorie. Everyone who tries this dish absolutely loves it!
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Chicken Main Dish
Cuisine American
Servings 8
Calories 875 kcal

Equipment

  • 1 very large roaster pan
  • measuring cups
  • measuring spoons
  • 1 vegetable peeler if using regular potatoes or carrots
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 1/2 cup unsalted butter melted (1 stick)
  • 2 tsp. dried rosemary
  • 2 tbsp. dried parsley
  • 3 cloves garlic minced (or use 2 heaping tablespoons minced garlic from a jar)
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 5-6 lb. whole roasting chicken (or a 2-3 lb. regular sized chicken)
  • 8 small red potatoes halved
  • 6 large carrots cut into 2-inch pieces and halved lengthwise
  • 2 medium onions quartered

Instructions
 

  • In a small saucepan, melt butter. (I usually just melt this in the microwave).
  • Add rosemary, parsley, garlic, salt & pepper.
  • Stir to combine; set aside.
  • 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.

Notes

NOTE: I use boneless, skinless, chicken breasts for the roasting chicken. I also use whole red potatoes and small baby carrots.
 
NOTE: Whole chickens and roasting hens take much longer to bake than boneless chicken breasts. Adjust your time accordingly.
 
NOTE: I don't usually halve red potatoes, but if I use peeled Russet potatoes, I halve them in half lengthwise. If I use regular carrots, I peel and halve lengthwise. If they are really long, I will also halve widthwise.
 
NOTE: Always check meat with a meat thermometer to ensure the chicken is cooked thoroughly.
 
NOTE: If you need to make this recipe dairy free, it is also really good with olive oil or avocado oil instead of butter.
 
Recipe adapted from Taste of Home.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 875kcalCarbohydrates: 38gProtein: 54gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gTrans Fat: 0.5gCholesterol: 274mgSodium: 522mgPotassium: 1665mgFiber: 6gSugar: 6gVitamin A: 11890IUVitamin C: 32mgCalcium: 134mgIron: 7mg
Keyword carrots, casserole, chicken, gluten free, main dish, potatoes
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