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Garlic Rosemary Roasted Chicken

Garlic Rosemary Roasted Chicken

Michelle Boulé
Garlic Rosemary Roasted Chicken is an easy dinner that serves a crowd. Perfect for those cold winter months and budget friendly!
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 6
Calories 387 kcal


  • Baking Dish
  • Chef's Knife
  • Thermopen
  • Aluminum Foil


  • 4 Pound Whole Chicken
  • 1 head Garlic sliced in half
  • 6 Sprigs Rosemary Chopped
  • Salt
  • Pepper
  • ¼ Cup Butter Melted


  • Preheat oven to 425 degrees.
  • Pat dry chicken skin. Place rosemary and garlic in the cavity of the chicken. Season skin of chicken generously with salt and pepper, and rosemary. Place chicken in a roasting pan, then drizzle with melted butter.
  • Place chicken on the center rack in the oven and roast for 45 minutes. Take the temperature at the thickest part of the thigh and remove from the oven when it reaches 160 degrees and the juices run clear.
  • Let chicken rest for 15 minutes before slicing and serving, then enjoy!


Calories: 387kcalCarbohydrates: 2gProtein: 27gFat: 30gSaturated Fat: 11gCholesterol: 129mgSodium: 170mgPotassium: 293mgFiber: 1gSugar: 1gVitamin A: 440IUVitamin C: 4mgCalcium: 27mgIron: 1mg
Keyword Garlic Rosemary Roasted Chicken
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