Oven Roasted Chicken

Roasted Chicken

Add spice and roast to perfection. You’ll never want fried or Walmart rotisserie chicken again once you get your hands on this roasted chicken. Roasted Chicken is a hearty, healthy meal that can feed your whole family. Best of all, this roasted chicken is full of flavor and doesn’t take long to cook!
Prep: 10 min | Cook: 1 hr 45 min | Serves 10 (3 oz portions) | Level: Easy
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1 whole chicken (4-5 pounds)
olive or vegetable oil for coating the pan
1 tbs of dried rosemary
6 cloves garlic, finely chopped
½ teaspoon salt
Kitchen twine or dental floss (optional)


  1. Heat oven to 400°F. Lightly coat a roasting pan and rack with oil.
  2. Combine rosemary, garlic and salt in a bowl.
  3. 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.
  4. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine (if you don’t have twine you can use dental floss or you can ignore this step. The chicken will taste great regardless)
  5. 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 hour and 45 minutes. Let stand 20 minutes before carving.
  6. Remove skin at this point.
Calories Fat (G) Sodium (MG)
Total 1056 38 1282
Amount Per Serving 264 9.5 320.5
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