Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Rosemary chicken

GARLIC ROSEMARY CHICKEN


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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