A simple roasted chicken is, in my opinion, a bit underrated. I see so many recipes on the internet for chicken, cooked so many different ways. My family’s favorite is a very simple roasted rosemary chicken. For this reason, I decided to make it this weeks post.
Sometimes cooking chicken can be a bit tricky because it can become very dry. I used to cook only the breast in the past because I was under the impression it was the healthiest part. Frequently I had to slather it with some kind of sauce to be able to choke it down. This completely negated the health factor.
For this reason, I would only eat the vegetables and let everyone else have the chicken. But I kept trying new ways of cooking and finally realized that roasting a whole chicken is indeed a great way to keep your chicken juicy. As a bonus you can use the leftover meat and bones to make the best chicken soup you will ever have.
I save the leftover chicken carcasses with any meat and throw it in the freezer. When I want to make soup I just pull the package out and I am ready to go. My next post will show you how I do this.
With this in mind, I try to make my chicken with a little extra flavor to it. Rosemary is one of my favorite herbs to add to chicken. It has wonderful flavor and it is really easy to grow.
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ROASTED ROSEMARY CHICKEN
My first suggestion is picking a chicken that is free range at the very least.
Meat that doesn’t have any added chemicals and has had room to move around just tastes better. Plus I feel better knowing I am feeding my family better quality food.
After you have your chicken picked out, you will want to let it sit at room temperature for about an hour. This helps it to cook more evenly. Also, make sure you have removed anything that might be on the inside of the cavity. Add a pinch or two of salt to the cavity.
Ok, now you are ready to start preparing the chicken. I use a whole head of garlic. Then I cut the top of the head off and stuff it in the bird. Next, I put a whole apple inside there. It will not taste like apple, this is just to keep it juicy.
Now stick two or three sprigs of rosemary inside the cavity.
When your bird is stuffed with your choice of herbs and an apple you will want to tie it up with butchers twine. Tuck the wings under the back end. Wrap the twine around the ankles a couple times. Crisscross the twine and bring it around the back bottom end and back to the front and go around the ankles again. Tie twine in a knot. This will help the chicken to cook more evenly.
Then place the bird in a cast iron pan or a roasting pan. Drizzle with olive oil and a dash of salt.
Next, just bake. Let roasted rosemary chicken rest for 10-15 minutes before carving.
Roasted rosemary chicken is so good! And don’t forget to save the leftover meat and bones for the best soup ever.
Made with ♥ By Shannon
For a list of all Shannon’s recipe’s, check out the Recipes Made With Love page. Here you will find so many delicious ideas. If your in the mood for a snack, need a meal idea or just a warm drink, recipes made with love has got a variety of options to pick from. Here are some of our favorites.
Looking for other chicken recipes? Here are a few from My Fitness Pal that are under 400 calories.
8 Grilled Chicken Recipes Under 400 Calories
ROASTED ROSEMARY CHICKEN
Prep time: 10 Minutes
Cook time: 60-75 Minutes
Servings: 4-6
Ingredients:
1 3-4 Pound Fryer Chicken
1 Small Head of Garlic
2 Sprigs of Rosemary
1 Small Apple
Salt and Pepper
Olive Oil
Directions:
- Pull chicken out of refrigerator 1 hour before cooking to come to room temperature. Pat chicken dry.
- Preheat oven to 425 degrees.
- Sprinkle a large pinch of salt in cavity. Cut the top off of the head of garlic. Stuff whole head into cavity. Next add the apple to the cavity. Lastly add the two sprigs of rosemary.
- Place bird into a cast iron skillet or a roasting pan. Drizzle with olive oil and give a light shower of salt.
- Roast until a thermometer inserted into a thigh reads 160 degrees, approximately 60-75 minutes.
- Let roasted rosemary chicken rest for 10-15 minutes before carving.