The Perfect Roast Chicken With Garlic and Sun-Dried Tomatoes.

"This chicken has sundried tomatoes,fresh rosemary and garlic under the skin. The skin will be crisp, sweet and dark. You can remove the skin, discard it or enjoy it!"
photo by kolibri photo by kolibri
photo by kolibri
photo by Marie Nixon photo by Marie Nixon
photo by kolibri photo by kolibri
photo by kolibri photo by kolibri
Ready In:
1hr 15mins




  • Preheat the oven to 450°F.
  • Rinse the chicken inside and out with cold water. Pat dry with paper towels.
  • Season the cavity of the chicken with salt and pepper and place lemon halves inside. Place the chicken on a rack in a roasting pan. Run your finger under the skin of the breast and thigh to loosen it and then place the sun dried tomatoes, garlic slices and rosemary between the meat and skin. Sprinkle the outside of the chicken with salt, pepper and 1/2 teaspoon of the sugar. Turn the chicken so that it is breast-side down on the rack and roast for 30 minutes. Turn the heat down to 350°F Turn the chicken so that it is breast-side up, sprinkle the breast with the remaining sugar and roast for another 30 to 40 minutes or until a thermometer inserted into the thickest part of the thigh registers 160°F Let the chicken rest for 15 minutes.

Questions & Replies

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  1. Wonderful! The combination of sundried tomatoes and garlic is fabulous. I used about 2 tablespoons of rosemary cause it's what I pulled off the plant. The result was a very moist chicken that was nice and flavorful. Mine took a little longer than the time listed. Most importantly, don't forget to make stock with the carcass. Mine is simmering away and smells wonderful. Thanks, Rita!
  2. I'm always on the look out for a beautiful roast chicken recipe. I'm really happy with the results of this recipe. The sun-dried tomatoes intrigued me. The ones I purchased were in a jar and were marinated. So the fragrant oil from the sun-dried tomatoes flavored the chicken also. I love the idea of a sprinkling of sugar on the skin. It makes the skin crispy and gives it a pretty golden color.
    • Review photo by Marie Nixon
  3. Really lovely roast chicken! Instructions were clear and perfect and that skin is delicious. I'd definately use more garlic next time as I didn't find the flavour permiated the meat as much as I'd expected. Thanks for posting Rita!
  4. Can't agree more with the name - perfect roast indeed. I put in some extra sun-dried tomatoes because I had them. Very moist and flavourful.



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