Roasted Rosemary Chicken

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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!

Roasted Rosemary 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.

roasted chicken

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.

roasted rosemary chicken

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.

Roasted rosemary chicken

© Copyright 2020 The Lazy Gastronome

5 from 2 votes
Roasted chicken
Roasted Rosemary Chicken

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.

Course: Main Course, main dish
Cuisine: American
Keyword: butter, chicken, oven roasted, pork roast, rosemary
Author: HelenFern
Ingredients
  • 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)
Instructions
  1. Start by preheating the oven to 450° -

  2. Mince the rosemary and stir it into the melted butter with the salt and garlic.

  3. Using your fingers and your hand, gently lift the skin of the breast and legs. 

  4. 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.

  5. Liberally salt the skin, then place the bird in a roasting pan with a rack. 

  6. Roast for 30 to 40 minutes, basting occasionally with the dripping or a little more melted butter.

  7. 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).

  8. When it reaches the full internal temperature, remove it from the oven and let it rest for about 10 minutes.

  9. 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.

Recipe Notes

© Copyright 2020 The Lazy Gastronome

Roasted chicken

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5 Responses to Roasted Rosemary Chicken

  1. 5 stars
    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

  2. Pingback: pork buttRoasted Pork Butt - The Lazy GastronomeThe Lazy Gastronome

  3. Miz Helen says:

    5 stars
    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

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