Garlic and Rosemary Roast Chicken

Sunday dinner is always something I look forward to. After spending the morning and early afternoon walking around Battery Park, it was nice to come home and begin cooking tonights meal knowing that I only had about ten minutes of prep before putting it in the oven. This particular one is from the Epicurious website, it’s super simple and very tasty.

Garlic & Rosemary


yield: Makes 4 servings, with some leftovers for the next day!
Another bonus, it only


  • Olive or vegetable oil cooking spray
  • 3 tablespoons finely chopped fresh rosemary, plus sprigs for garnish
  • 8 cloves garlic, finely chopped
  • 1 teaspoon salt
  • 1 roasting chicken (6-7 pounds)
  • Kitchen twine
  • 1 lemon, sliced (optional)


Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl, (Here I added 2-3 tablespoons of olive oil to the herb mix). Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired. (Personally I didn’t add the lemon but thats up to you!)

Extra Inspiration:

I’m big on quotes so I’m likely to throw some in at the end of posts every once and awhile!


This entry was published on January 13, 2013 at 10:00 pm. It’s filed under Supper and tagged , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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