Oven Roasted Rosemary Chicken Recipe

roasted rosemary chicken recipe


  • 5 lb Chicken
  • 1 whole Onion
  • 1/4 cup fresh Rosemary
  • Salt and Pepper


  1. Preheat your oven to 350 degrees
  2. Rinse your chicken and remove all of the extra bits from inside. Pat dry with paper towel. Rub salt and pepper into the skin.
  3. Remove the skin from your onion and cut it in quarters. Remove your rosemary from the stem and roughly chop it. Insert both into the chicken cavity.
  4. Bake for 2 to 2 1/2 hours until your chicken reaches 180 internal temperature.
  5. Allow to rest 10 minutes before cutting into your bird to let the juices redistribute.

A couple tips:

  • Drying off the bird helps make sure you get a crispy and yummy skin from oven roasting it!
  • Use a roasting tray to life the bird up out of the juices so the bottom skin doesn’t get soggy.

This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!


meat recipe


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.