Garlic-Rosemary Roast Chicken

Serving Size: 10 servings

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.

Recipe by: Mayumi Tavalero

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time50

Recipe Serving Size10 servings

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Meat Thermometer, Oven, Sharp Knives

Ingredients

For the rosemary roast chicken:

2 1/2 teaspoon Kosher salt
3/4 teaspoon freshly 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

Instructions

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.

Reheating Instructions

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

Nutrition