Tuesday, March 27, 2012

Rosemary Garlic Roasted Chicken and Vegetables

So this was the first time I've actually cooked a whole chicken, and I have to say I was pretty nervous, but it was SOOO easy! Not to mention this chicken is amazing! I promise, you won't be disappointed. 


  • 4 pound chicken ( In my opinion, a free range, natural chicken tastes the best)
  • 3 garlic cloves (peeled)
  • 3 sprigs of fresh rosemary
  • 2 sprig of fresh oregano
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 a teaspoon ground black pepper
  • twine

Preheat the oven to 425. Pat your chicken dry with a paper towel (the drier the chicken, the crispier the skin). Set aside.

Chop up 2 sprigs rosemary, garlic and 1 sprig oregano.

Place the rosemary, garlic, oregano, black pepper, and salt in a small bowl.

Add the olive oil and stir together. 

Take the rest of the fresh oregano and rosemary and stuff into the chicken cavity. It's time to truss your chicken. I didn't take pictures of this and it's kind of hard to explain. Here is a good website if you aren't sure how to do it. 

Next take 1 tablespoon garlic and herb mixture and place between the breast and skin, using your fingers.Rub the rest of the mixture all over the chicken.

Put the chicken in an oiled casserole dish and place in the oven for 25 minutes. If you are making vegetables with this prepare them while the chicken is cooking. Chop up some of your favorite veggies, or whatever is in season. I used carrots, new potatoes, and 1/2 an onion. I highly recommend adding an onion, it adds so much flavor. 

Toss all the vegetables in a bowl with some salt, pepper, and olive oil. 

After the 25 minutes are up, add the vegetables to the dish around the chicken. Cook for another 55 minutes. 


Total cook time: 1 hour and 20 minutes. Feeds 2-4 depending on how big of a chicken you get. This was a small chicken.


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