main-dishes

Rosemary Roasted Chicken

Rosemary Roasted Chicken is a fragrant, rustic classic—simple ingredients, bold aroma, and pure comfort. A whole chicken is seasoned generously, stuffed with onion and fresh rosemary, then roasted until the skin turns golden and crisp while the meat stays tender and juicy. Whether prepared on a rotisserie for unmatched succulence or oven-roasted for an easy weeknight centerpiece, this recipe fills the kitchen with an unmistakable herbal warmth. Fresh rosemary from the garden makes the flavors shine, creating a nostalgic, homey chicken dinner you’ll want again and again.

Servings: 1 whole roasted chicken (3 lb)
Total Time: 165 min

Ingredients

Rosemary Roasted Chicken
  • 1 whole chicken (3 lb), rinsed and patted dry
  • Salt and black pepper, to taste
  • 1 small onion, quartered
  • 1/4 cup chopped fresh rosemary
  • 1/4 cup olive oil
Rosemary Roasted Chicken

Instructions

  1. Season the cavity of the **1 whole chicken (3 lb)** generously with **salt** and **black pepper**.
  2. Stuff the chicken cavity with **1 small onion (quartered)** and **1/4 cup chopped fresh rosemary**.
  3. Tie the legs together with kitchen string and truss the chicken if necessary to secure the wings.
  4. For rotisserie cooking: Place the chicken securely on the rotisserie spit. Rub the exterior skin with **1/4 cup olive oil**, then season the outside generously with salt and pepper.
  5. Cook on the rotisserie over low heat for **2 to 2 1/2 hours**, or until the juices run clear and the internal temperature reaches **165°F**.
  6. Oven-Roasted Option: Preheat the oven to **350°F (175°C)**. Place the chicken in a 9x13-inch baking dish or roasting pan. Rub the skin with **1/4 cup olive oil** and season with salt and pepper. Roast for **2 to 2 1/2 hours**, or until fully cooked and juices run clear.
  7. Allow the chicken to rest 10 minutes before carving to retain juices and tenderness.

Notes

  • Rotisserie cooking produces an exceptionally juicy chicken with beautifully crisp skin.
  • Cooking times vary depending on the exact size of the bird—always check the thickest part of the thigh for a safe **165°F internal temperature**.
  • Fresh rosemary gives the best flavor; dried rosemary may be substituted but use half the amount.
  • Serve with roasted vegetables, mashed potatoes, or a fresh garden salad.

Tags

main-dishes chicken roasted rotisserie comfort food