Jump to:
Roasted or Baked? What’s the difference?
I keep hearing these terms, roasted and baked, on kitchen shows and in books and I started wonder – what is the difference? Both are done in the oven. So I did a little research and found out, it’s pretty simple.
Roasted is done at a higher temperature (over 400° ) to create a crisp, golden crust on what your cooking and is not covered.
Baked is done at temperatures below 375° and may or may not be covered.
So there you have it. And now lets get into this amazing chicken!
Here’s How to Do it:
Start by preheating the oven to 450° –
Mince the rosemary and stir it into the melted butter with the salt and garlic.
Using your fingers and your hand, gently lift the skin of the breast and legs.
Spread the seasoned butter under the skin
And over the top.
Make sure you cover the entire breast area. Place the whole rosemary sprigs inside the cavity.
Liberally salt the skin, then place the bird in a roasting pan with a rack.
Roast for 30 to 40 minutes, basting occasionally with the dripping or a little more melted butter.
When the top is beautifully crisp, turn the heat down to 350° and continuing cooking for about an hour to an hour and a half. The internal temperature should be at least 165°. The juices should run out clear and there should be no pink or red anywhere, especially near the bone (raw chicken is a very bad idea).
When it reaches the full internal temperature, remove it from the oven and let it rest for about 10 minutes.
Move to a serving platter and carve by removing the legs and wings first, then each breast half. The breast halves can then be sliced and served.
© Copyright 2020 The Lazy Gastronome

Roasted is done at a higher temperature (over 400° ) to create a crisp, golden crust on what your cooking and is not covered.
This delicious chicken is roasted to perfection with the sweet flavors of rosemary and butter.
- 1 3 - 4 pound whole chicken
- 3 Tablespoons melted butter
- 2 Tablespoons rosemary leaves, minced
- 3-4 whole rosemary sprigs
- 1/2 teaspoon garlic paste (or crushed garlic)
- 1 teaspoon sea salt (plus more for the top of the skin)
-
Start by preheating the oven to 450° -
-
Mince the rosemary and stir it into the melted butter with the salt and garlic.
-
Using your fingers and your hand, gently lift the skin of the breast and legs.
-
Spread the seasoned butter under the skin and all over the top. Make sure you cover the entire breast area. Place the whole rosemary sprigs inside the cavity.
-
Liberally salt the skin, then place the bird in a roasting pan with a rack.
-
Roast for 30 to 40 minutes, basting occasionally with the dripping or a little more melted butter.
-
When the top is beautifully crisp, turn the heat down to 350° and continuing cooking for about an hour to an hour and a half. The internal temperature should be at least 165°. The juices should run out clear and there should be no pink or red anywhere, especially near the bone (raw chicken is a very bad idea).
-
When it reaches the full internal temperature, remove it from the oven and let it rest for about 10 minutes.
-
Move to a serving platter and carve by removing the legs and wings first, then each breast half. The breast halves can then be sliced and served.
© Copyright 2020 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!
I love this dish. And know what? You taught me something new. I have never put the butter under the skin! I always stuff it in the space near the leg. I use bags so it stays there on the the chicken. I will try this one for sure!!
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too!
Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Thanks Marilyn – and thanks for taking the time to stop by. I appreciate it.
Pingback: pork buttRoasted Pork Butt - The Lazy GastronomeThe Lazy Gastronome
I would love your Rosemary Chicken, it would be delicious! Thanks so much for sharing with us at Full Plate Thursday and please come back soon!
Miz Helen
Thanks Miz Helen – and thanks for hosting your fabulous party!
Pingback: Roasted Garden Vegetables - The Lazy GastronomeThe Lazy Gastronome
It looks so good! Perfect for weekend lunch! Thanks for sharing the recipe.