Rosemary Roast Chicken Recipes

Steps:

• In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Steps:

• Position an oven rack in the top of the oven and preheat to 450 degrees F. Line the bottom of a roasting pan with parchment paper.
• Put the potatoes in a large bowl, sprinkle with 2 teaspoons of the oil, the rosemary and 1/4 teaspoon salt and toss to combine. Arrange the potatoes in a single layer in the pan and roast until the potatoes just begin to soften slightly, stirring as needed, 25 to 30 minutes.
• Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and 3/4 teaspoon pepper. Heat the remaining 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Cook the chicken skin-side down until just golden, 4 to 5 minutes.
• Set the chicken skin-side up on the partially roasted potatoes. Roast until an instant-read thermometer inserted in the thickest part of the meat reaches 160 degrees F and the juices run clear, 25 to 30 minutes.
• Transfer the chicken and potatoes to a platter and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
• Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.

Steps:

• Preheat oven to 450 degrees F.
• Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Steps:

• Preheat oven to 450ºF.
• Remove and discard giblets and neck from chicken.
• Rinse chicken under cold water; pat dry.
• Trim excess fat.
• Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing fingers between skin and meat.
• Place rosemary and crushed garlic beneath skin of breast and drumsticks.
• Lift wing tips up and over back; tuck under chicken.
• Place chicken, breast side up, on a broiler pan.
• Cut a thin slice from end of each onion.
• Remove white papery skins from garlic heads (do not peel or separate cloves).
• Cut tops off garlic heads, leaving root end intact.
• Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
• Bake at 450ºF for 30 minutes.
• Brush onions and garlic heads with olive oil.
• Arrange onions and garlic heads around chicken.
• Reduce oven temperature to 350ºF, bake an additional 1 hour 15 minutes or until meat thermometer registers 180ºF.
• Cover chicken loosely with foil; let stand 10 minutes.
• Discard skin from chicken.
• Squeeze roasted heads of garlic to extract pulp; serve as a spread on French bread, if desired.

Steps:

• Heat oven to 190C/170C fan/gas 5. Very finely chop 2 sprigs of the rosemary and mix with 2 tbsp of the butter and the garlic, lemon zest and chilli. Gently lift the skin away from the breast of the chicken and press the butter underneath on both sides. Rub the remaining butter on the outside of the chicken. Stuff the lemon inside the cavity.
• Place the chicken on a wire rack along with the carrots in a medium roasting tin. Season, then scatter with the remaining rosemary leaves. Roast the chicken for 1 hr 10 mins or until the juices run clear, then remove from the oven and let it rest for 10 mins before carving. Serve it on a board with the carrots and a bowl of the roasting juices.

Steps:

• Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

Steps:

• Heat oven to 375°F.
• Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow pan. Brush with 2 Tbsp. dressing.
• Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165ºF), stirring potatoes every 30 min.
• Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, asparagus, garlic cloves, oil and lots of seasoning in a large roasting dish (about 30 x 20cm). Squeeze over all the juice from the lemon halves, then cut them into chunks and add them to the dish. Toss everything together, cover the dish with foil, and roast for about 15 mins.
• Remove the foil and mix through the rosemary. Season the chicken thighs and arrange evenly in the dish.
• Roast for another 25-30 mins until the potatoes are tender, and the chicken is crisp and cooked through. Serve the dish in the middle of the table for everyone to share.

Steps:

• Preheat oven to 400°F.
• In a small roasting pan or other metal baking dish, arrange pealed and quartered potatoes. Drizzle with 1 tbs. olive oil and season with 1/4 teaspoons salt and 1/4 teaspoons pepper. Toss to coat, arrange in a single layer then arrange chunks of onions throughout the potatoes.
• Rub chicken quarters with 1/4 teaspoons salt, 1/4 teaspoons pepper, chicken bouillon powder, rosemary, garlic and olive oil.
• Arrange quarters atop potatoes in roasting pan, drizzle chicken and potatoes sticking out from underneath with melted butter. Then squeeze the lemon atop all.
• Roast uncovered for 35-40 minutes at 400°F.
• Then increase oven temperature to 425 F and roast for another 10-15 minutes until skin is lightly browned and crispy, and juices run clear from the thickest part between the drumstick and thigh.
• Remove from oven and allow to rest for 10 minutes before serving.

Steps:

• Preheat oven to 350°. In a small bowl, combine butter, minced rosemary, orange zest and 1/8 teaspoon pepper. With fingers, carefully loosen skin from the chicken; rub butter mixture under the skin. Brush chicken with orange juice. Sprinkle salt and remaining pepper over chicken and inside cavity., Place one onion and half of the apple inside the cavity. Tuck wings under chicken; tie drumsticks together. Place breast side up on a rack in a roasting pan. Arrange carrot, celery, thyme, parsley, bay leaves, rosemary sprig and remaining onion and apple around chicken. Pour wine into pan., Roast 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. Cover loosely with foil if chicken browns too quickly. Cover and let stand 15 minutes before carving., For gravy, pour drippings and loosened browned bits into a measuring cup. Skim fat. Add enough broth to the drippings to measure 1 cup. In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth mixture and nutmeg if desired. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with chicken.