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Rosemary chicken

GARLIC ROSEMARY CHICKEN


  • Author: Chefjar
  • Total Time: 1 hour 15 mins

Ingredients

Scale
  • Whole chicken- 1.2 kg or 2.6 pounds
  • Medium onions ( quartered/ onion wedges)- 2
  • Garlic heads ( peeled) - 4
  • Lemon ( quartered)- 1
  • Fresh rosemary sprigs-1
  • Chicken broth- 1/4 cup
  • For Chicken marinade
  • Salted butter ( melted)-4 tbsp or Olive oil- 8 tbsp
  • Garlic cloves( grated)- 4
  • Juice of 1 lemon
  • Dry rosemary- 1 tsp
  • Black pepper- 1/2 tsp
  • Italian spices- 1 1/2 tbsp
  • For garnish
  • Roasted sunflower seeds- 2 tbsp
  • Rosemary springs- 2 ( optional)

Instructions

  1. Preheat your oven to 220 C or 425 F with a rack in the middle of the oven.
  2. In a medium bowl combine the melted butter with the grated garlic cloves, dry rosemary, the lemon juice, Italian spices & black pepper. If you plan to use unsalted butter/olive oil, add some salt.
  3. Pat the chicken dry and rub the butter- garlic mixture.
  4. Transfer the chicken to a greased roasting pan ( I used a sizzling iron plate).
  5. Place 1 rosemary spring, 1 peeled garlic head, 1 lemon (quartered) in cavity of the chicken.
  6. Tuck wings under the bird.
  7. Place to the pan the onion wedges and the remaining garlic heads ( 3). Add the chicken broth.
  8. Put the roasting pan in the oven, turn the heat down immediately to 200°C/400°F . Cook for 1 hour or until the chicken is done.
  9. Take the pan out of the oven and transfer the chicken to a board to rest for 5 minutes.
  10. Garnish with some roasted sunflower seeds and rosemary.
  11. Serve immediately.
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Category: Chicken recipes/Meat
  • Cuisine: International