Rosemary and Garlic Roasted Chicken
Roasting a chicken makes for a delicious meal even on your busiest night!
  • I whole chicken
  • 4 sprigs of fresh rosemary
  • 2T ghee
  • 1 bulb of garlic
  • 2 onions
  • 1.5 T sea salt
  • 2t pepper
  1. Preheat oven to 425 degrees.
  2. Rinse the chicken well inside and out.
  3. Dry the chicken well with a paper towel.
  4. Peel and quarter the onions.
  5. Separate the cloves of garlic from the bulb and peel.
  6. Fill the inside of the chicken carcass with four or five garlic cloves and 4 onion wedges.
  7. Cut a slit at the top skin of the chicken near the breast and place a sprig of rosemary on each side.
  8. Rub the ghee over the entire chicken and sprinkle with the salt and pepper.
  9. Tie the legs of the chicken together with baking twine.
  10. 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.
  11. Bake 425 degrees for 1 hour.
  12. Let sit for 5 to 10 minutes before serving
  13. 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!
  14. 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!
Recipe by The Artisan Homemaker by Jessica Hyatt at