-
-
My review
Roast Chicken with Rosemary
24
LILQUIZ
"When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!"
Added to shopping list.
Go to shopping list.
Ingredients
2 h 10 m servings 291Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
- Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.
You might also like
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 592819 Ratings
-
-
-
-
-
Most helpful positive review
8/30/2006
This was delicious with all the alterations offered by reviewers. I made the following suggestions based upon all the reviews: *cooked on rack to have crispy bottom *added quartered potatoes (s...
Most helpful critical review
6/26/2007
USE A MEAT THERMOMETER! I followed the 20 minute/pound advice of several reveiwers, and did NOT cook my 3-lb chicken 2 to 2-1/2 hours as the original recipe recommended. Was I ever sorry! It l...
Most helpful
Most positive
Least positive
Newest
8/30/2006
This was delicious with all the alterations offered by reviewers. I made the following suggestions based upon all the reviews: *cooked on rack to have crispy bottom *added quartered potatoes (s...
10/27/2002
I combined this recipe with another one from AllRecipes for lemon chicken. I added the rosemary and onion, but then also rubbed the bird with olive oil, a lot of salt, and the juice from one le...
6/8/2005
I have enjoyed cooking for a many years & this was by far the best chicken that has ever come out of my oven. I mixed a tablespoon or so of olive oil w/ crushed garlic, rosemary, paparika & lem...
11/5/2004
I made this twice in the past two weeks - it's astonishing how little work will yield such amazing results! After reading the reviews, I did the following: brined the chicken beforehand (you ca...
4/30/2003
Wow. This roast chicken was awesome! I slipped some butter and fresh rosemary under the skin especially around the breast and thighs. I rubbed olive oil over the chicken, squeezed one lemon o...
12/11/2002
This is a good base for rosemary chicken. It was delicious and tender but i also rubbed rosemary and a table spoon of butter underneath the skin, squeezed some lemon from a whole lemon on top, t...
10/18/2002
This makes a fantastic dinner! I put carrots & quartered potatos in the pan around the chicken and poured a little chicken broth over them. This was an awesome one pot meal. I cooked mine in a...
11/3/2002
This is a really valuable recipe. I've made variations of this many times, sometimes using tarragon or thyme instead of rosemary. No matter what herb I decide to use, the technique of this recip...
9/21/2002
This was very simple and very good. I also added a garlic clove cut in half to the chicken cavity. When I roast chickens I always make 2 (for leftvoer recipes)and the recipe doubled very nicel...