Roasted Chicken with Rosemary and Garlic
  • Email Email
  • Print Print

Roasted Chicken with Rosemary and Garlic

Submitted by: Isabel De Los Rios

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 8

( online recipes)


    5 lbs. whole chicken

    1 1/2 tbsp. garlic

    1 1/2 tbsp. fresh rosemary

    4 med. onion

    2 head garlic

    1 tbsp. extra virgin olive oil


Preheat oven to 450°F.

Rinse chicken and pat dry. Remove and discard neck, giblets, and any excess fat. Loosen skin from breast and drumsticks. Place minced garlic and chopped rosemary beneath skin. Lift wing tips up and over back; tuck behind chicken. Place chicken, breast side up, in a broiler pan.

Cut thin slices from the ends of each onion, and peel. Cut tops off garlic, leaving root end intact. Brush onions and garlic heads with olive oil; place around chicken.

Bake for 30 minutes. Reduce heat to 350°F, and bake an additional 1 hour and 15 minutes, or until the internal temperature registers 180°F.