Whenever I need an easy meal that requires very little preparation I turn to my Rosemary and Garlic Roasted Chicken! This meal is perfect on a day when I am running my girls to lessons and practices but still want a delicious family meal to come home to.
I used to buy a rotisserie chicken at the grocery store for busy nights until I realized how simple it was to make a roast chicken. Making my own chicken also means that I can put delicious herbs and spices into our meal without having to eat additives put in by someone else! This is a huge bonus in my world!
So lets get to making this deliciously simple meal!
Start by rinsing your bird! If I buy a chicken from my local butcher I also get the neck inside the carcass. This kinda freaked me out at first, I’m not gonna lie! All you have to do is remove the neck and either set it aside in a ziplock bag to make broth with the later or toss it out!
Once you have rinsed your bird well it is very important that you dry it off with a paper towel. I have done a less than great job with this step before and once my chicken started roasting it also started smoking! My home was filled with the beautiful music of the smoke detector! Okay, I have done this twice! So please learn from my mistakes and dry your bird off!
I then take my dry chicken and fill the opening of the carcass with onion wedges and garlic cloves. Next, I cut a little slit in the skin at the top of the bird right in between where the carcass opening is and the top where the breast is, placing a couple sprigs of rosemary in between the meat and the skin. Next, I rub about 2 tablespoons of ghee on the outside of the entire chicken. Top off the skin by sprinkling the salt and pepper all around.
Finish the chicken by wrapping the ends of the legs with baking twine. This will ensure that the garlic and onions you put on the inside stay where they are supposed to!
My favorite way to bake a roast chicken is in a 12″ cast iron skillet. The edges of the skillet are just the right height and the cast iron cooks evenly, ensuring that every part of my chicken is done to perfection! Cast iron also keeps the meat warm while I let it rest a few minutes before making gravy and slicing. You could also use a baking dish that has higher sides or even a baking sheet. My experience with a baking sheet has been that I get a lot of the oil from the chicken splattering all around my oven leaving me a mess to clean.
So, if you have a cast iron skillet go ahead and place your chicken in it! Now I take the rest of my onion wedges and garlic cloves placing them around the outside of the chicken. Take two more sprigs of rosemary and place them on top of the garlic and onions.
Your beautifully prepared chicken is ready for a preheated 425 degree oven. Bake for 1 hour. That’s it! Super easy and beyond yummy!
My oven has a feature where I can program it to turn off at a certain time. I utilize this feature a lot! For instance, I prepare this meal, place it in my preheated oven, program the oven to when I want it to stop an hour later, drive my daughter to lessons, come home to the inviting smells of rosemary and garlic chicken! If I am gone for a little longer than the hour I need for cooking there isn’t a problem because my oven is already off and my tasty meal is just sitting and resting a bit!
We love to make a gravy from the drippings in the bottom of the skillet. Just pour the juices out into a heavy bottomed saucepan and heat over low heat. In a cup or small bowl I take some of the drippings and mix them with 1 tablespoon of arrowroot powder like you would to make a roux. Once the arrowroot and the drippings are mixed together with no clumps I add that back to the rest of the drippings in my saucepan. Stir constantly until your gravy is nice and thick!
Serve with some mashed potatoes, baked potatoes, mashed rutabega, brussles sprouts or any other side your family loves! If I have a really busy afternoon, I place yellow potatoes in the oven at the same time as the chicken. They both require the same temperature and about the same time! Enjoy!
- I whole chicken
- 4 sprigs of fresh rosemary
- 2T ghee
- 1 bulb of garlic
- 2 onions
- 1.5 T sea salt
- 2t pepper
- Preheat oven to 425 degrees.
- Rinse the chicken well inside and out.
- Dry the chicken well with a paper towel.
- Peel and quarter the onions.
- Separate the cloves of garlic from the bulb and peel.
- Fill the inside of the chicken carcass with four or five garlic cloves and 4 onion wedges.
- Cut a slit at the top skin of the chicken near the breast and place a sprig of rosemary on each side.
- Rub the ghee over the entire chicken and sprinkle with the salt and pepper.
- Tie the legs of the chicken together with baking twine.
- Place your prepared chicken in a skillet or baking pan and place the remaining onions and garlic around the outside edges. Take two sprigs of rosemary and place overtop of the onions and garlic, one on each side.
- Bake 425 degrees for 1 hour.
- Let sit for 5 to 10 minutes before serving
- If you are desiring gravy, simply pour the drippings from the bottom of the skillet into a heavy bottomed saucepan. Reserve a small amount of drippings and pour that into a cup or small bowl and mix with 1T of arrowroot powder like you would for making a roux. Once the arrowroot is incorporated with the drippings, add this back into the saucepan. Stir constantly until the gravy is nice and thick!
- Tip - Serve with baked yellow potatoes for a quick side dish. The potatoes and the chicken can bake at the same temperature for the same amount of time. Less to think of and less hassle on a busy night leaving you more time to enjoy your evening!