Roasted Rosemary Chicken is the perfect Mother’s Day meal. It takes just a few minutes to prep. Then pop it in the oven and relax.
Roasted Rosemary Chicken will make Mom smile.
Baked—or roasted—chicken, Roasted Rosemary Chicken, is such an easy meal a 10-year-old can make it. Just sprinkle the stuff on the outside and bake it. Okay, Dad might need to help putting it in the oven, but the recipe is not complicated. Six ingredients.
This is definitely our meal for today. It’s great for a lazy Sunday. Since it’s Mother’s Day, Don will be the chef. We plan to have it with Oven Roasted Potatoes (since the oven is already on), a simple vegetable, and a nice Green Salad. I’m sure Don will surprise me with something lovely for dessert, too.
What You Need
You will need a shallow roasting pan or Dutch oven (no top) and a garlic mincer. To serve, you will need a carving knife, fork and a pretty platter.
Roasted Rosemary Chicken Recipe
Roasted Rosemary Chicken
Wonderful baked chicken with crispy skin flavored with rosemary and garlic.
- 4 1/2 - 5 pound Baking Chicken
- 2 Tablespoons Olive Oil
- 2 Tablespoons Fresh Rosemary (or one teaspoon dried)
- 2 Garlic Cloves (minced)
- 1 teaspoon Salt
- 1/2 teaspoon pepper
- Remove the chicken parts, rinse the chicken and place it in a shallow baking pan or a roasting pan (without a cover).
- Drizzle the olive oil over the chicken.
- Sprinkle the rosemary and garlic.
- Sprinkle salt and pepper over the chicken.
Bake at 350F degrees for about 2 hours or until the legs start to pull away and the skin is turning brown (internal temperature should be 165F degrees).
Remove the chicken to a beautiful platter, and let rest for 10 minutes before carving.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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