Roasted Rosemary Chicken

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

5 from 3 votes

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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

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