Skip to main content New<> this month
Get the Allrecipes magazine
Roast Chicken with Rosemary
November 03, 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 recipe ensures perfect results every time. Stuffing the cavity is the key - in addition to a quartered onion, as many slices of lemon as you can fit in make all the difference between a pretty good roast chicken and one that is moist, tender, flavourful and covered in a crisp, golden skin.

  1. 829 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars