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Roasted Chicken With Rosemary


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  • 1/2 cup butter or margarine (butter preferred)
  • 2 tablespoons dried rosemary
  • 2 tablespoons chopped parsley
  • 3 garlic cloves minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly-ground black pepper
  • 1 whole roasting chicken - (5 to 6 all-purpose potatoes quartered)
  • 6 carrots cut 2" pieces, and halved lengthwise
  • 2 medium onions quartered


Servings 6


Step 1

Note: You can double the first 6 ingredients so 1/2 goes on the chicken, and the other 1/2 goes on the vegetables.

In a small sauce pan, melt butter. Add rosemary, parsley, garlic, salt and pepper. Place chicken in a roasting pan; tie drumsticks together. Spoon 1/2 of the butter mixture over chicken. Place the vegetables around chicken. Drizzle remaining butter mixture over vegetables.

Cover and bake at 350 degrees for 1 1/2 hours, basting every 30 minutes. Uncover; bake 1 hour longer or until juices run clear, basting occasionally.

This recipe yields 6 servings.

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