Garlic-Rosemary Roast Chicken

$0.00 Cooking Fee
Serving Size: 9 ounces
Recipe adapted from: Mayumi Tavalero
This dish is loaded with flavor thanks to the addition of fresh herbs and lots of garlic. Pair it with mashed potatoes and a salad, for a simple Sunday dinner.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings


  • Pre-heat oven to 425 degrees. Line a heavy-duty, rimmed sheet pan(s) with parchment paper.
  • Pat all the chicken pieces dry with a paper towel. then season with salt and pepper. Place chicken in a large bowl; add the olive oil, garlic, and rosemary, mixing well to evenly coat each piece of chicken.
  • Place the chicken pieces on prepared sheet pan(s). Roast in the oven for 35-40 minutes, until chicken is cooked through (internal temp 160-165 degrees) and the skin is golden brown.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook35
Total Time50 minutes
Recipe Serving Size10 servings



For the rosemary roast chicken:

  • 2 1/2 teaspoon Kosher salt
  • 3/4 teaspoon ground black pepper
  • 7 pound whole chicken cut up, or 6 pounds of your favorite parts
  • 3 tablespoon extra virgin olive oil
  • 8 clove garlic chopped
  • 2 tablespoon fresh rosemary chopped

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives
Reheating/Serving Instructions

Reheat rosemary roast chicken in microwave on medium power until warm, or place in a 350 degree oven for 20 minutes.


Calories: 370kcal | Carbohydrates: 1g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 689mg | Potassium: 304mg | Fiber: 1g | Sugar: 1g | Vitamin A: 227IU | Vitamin C: 3mg | Calcium: 27mg | Iron: 2mg

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