Whole Roasted Chicken with Rosemary – Recipe


If someone would have told me a few years ago I would be cooking a WHOLE chicken, I would have politely smiled and said, I don’t think so.  An entire bird?  Isn’t that reserved for a special holiday or something?  Now, I do it once a week.  It is my favorite thing to cook!


This particular recipe is the first one I tried upon venturing into the world of whole chickens.  You will be surprised at how easy it is and how delicious it is.  My kids eat it up!


Whole Roasted Chicken with Rosemary


5.0 from 1 reviews
Whole Roasted Chicken with Rosemary
  • 1 whole chicken, rinsed (approx. 3 lbs)
  • 1 onion, quartered
  • 2 sprigs fresh rosemary
  • salt and pepper to taste
  • olive oil to brush on skin
  1. Preheat oven to 400.
  2. Rinse chicken (inside and out), pat dry with paper towel and place in a 9x13 roasting pan or baking dish. Lightly coat chicken with olive oil and season with salt and pepper (both sides of chicken).
  3. Stuff the chicken with onion and rosemary (any excess can be placed around the chicken in the pan).
  4. Bake at 400 for 1 to 1¼ hours, or until chicken is cooked through and juices run clear (I use a meat thermometer to verify!).


I forgot to mention that your house will smell amazing!  You will love it!


An easy way to coat the chicken with olive oil is by using a Misto.  If you don’t have one, you can always just use a basting brush.


I usually serve this with cooked carrots, green beans and/or potatoes.


Don’t be intimated by the whole bird!  Give it a try! You won’t be sorry!!

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4 Responses to Whole Roasted Chicken with Rosemary – Recipe

  1. Dawn says:

    I made the chicken last night and the broth!! It was SO easy and delicious!!!! Thanks for the ideas!!!!:)

  2. Katie says:

    I found a great way to make the skin crispy while at the same time keeping the meat moist! Adapted from the Pioneer Woman site, this is what I’ve done… Preheat the oven to 450. After rinsing the chicken, pat it down with paper towels. Fill the cavity of the bird with an onion (quartered), a lemon (quartered), and about 4 smashed garlic cloves. Then, mix 1 tablespoon each of thyme, sage and rosemary (or any spices of your choice) with 1/4 cup olive oil and brush it all over the outside of the chicken (I also go under the skin directly on the breasts too). Cook it for an hour to an hour and 15 minutes. It will be a nice golden brown with crispy skin and moist meat!! I thought the first time I did it was an anomaly, but after 3 times and each time great, this is the way I will continue to make it!! Just thought I’d share! :)

  3. Shannon says:

    I’ve had the best results on 400 so I finally updated this recipe! I also added the step “pat dry with paper towel”. Hopefully we’re nearing perfection on this one. :)

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