Garlic Rosemary Roasted Chicken

READY IN: 2hrs 15mins
Recipe by lazyme

A great tasting roasted chicken from the RSVP section of the April 1997 Cooking Light magazine.

Top Review by Zurie

MADE FOR ZWT 4. Oh, what a lovely chicken we had! I used considerably more rosemary than the recipe says, because we love rosemary with chicken. My chicken was only about 3 lbs - we are only two people! (The leftovers will come in handy!) Normally, I would prefer more seasoning on a roast chicken, so I did sprinkle a flavourful vinaigrette over the chicken before adding the extra rosemary, also seasoning salt and black pepper. But it was a plump organic bird, and it was juicy and delicious. I did not follow the cooking time as given, but roasted the bird at 350 F/180 C for 1 1/2 hours. But keep in mind that my bird was 3 lbs and not 6lbs, so a 6lb bird would need a much longer cooking time. The garlic was lovely -- the tops of my bulbs burnt a little because of the vinaigrette shower they had, but it made no diff to their taste! Thanks for an easy meat course!!

Ingredients Nutrition


  1. Preheat oven to 450ºF.
  2. Remove and discard giblets and neck from chicken.
  3. Rinse chicken under cold water; pat dry.
  4. Trim excess fat.
  5. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
  6. Place rosemary and crushed garlic beneath skin of breast and drumsticks.
  7. Lift wing tips up and over back; tuck under chicken.
  8. Place chicken, breast side up, on a broiler pan.
  9. Cut a thin slice from end of each onion.
  10. Remove white papery skins from garlic heads (do not peel or separate cloves).
  11. Cut tops off garlic heads, leaving root end intact.
  12. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
  13. Bake at 450ºF for 30 minutes.
  14. Brush onions and garlic heads with olive oil.
  15. Arrange onions and garlic heads around chicken.
  16. Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
  17. Cover chicken loosely with foil; let stand 10 minutes.
  18. Discard skin from chicken.
  19. Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

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