Rosemary-Roasted Chicken
This simple yet flavorful recipe for rosemary-roasted chicken is a weeknight savior thanks to a quick brine and a slathering of fresh herbs. The result is a juicy, succulent chicken with crispy, golden-brown skin that will please even the pickiest of eaters.
Roasting a whole chicken is a rite of passage for any home cook, but it can be intimidating if you're not sure where to start. This recipe is designed to take the guesswork out of the process, with step-by-step instructions and tips to help you achieve perfectly cooked chicken every time. The key to this recipe is the combination of a quick brine and a generous coating of fresh herbs. The brine helps to keep the chicken moist and juicy, while the herbs add a delicious flavor that will make your kitchen smell amazing. Once the chicken is roasted to perfection, let it rest for 10 minutes before carving and serving. This will allow the juices to redistribute throughout the chicken, resulting in even more tender and flavorful meat.
Rosemary-Roasted Chicken Rosemary-Roasted Chicken Rosemary-Roasted Chicken Rosemary-Roasted Chicken
Prep time: 15 | Cook time: 75 | Serves: 4
Ingredients
  • 1 whole chicken (about 3 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Rinse the chicken inside and out and pat dry.
  3. In a small bowl, combine the olive oil, rosemary, salt, and pepper.
  4. Rub the mixture all over the chicken.
  5. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature reaches 165 degrees F (74 degrees C).
  6. Let the chicken rest for 10 minutes before carving and serving.
Why It Works
  • The quick brine helps to keep the chicken moist and juicy.
  • The generous coating of fresh herbs adds a delicious flavor that will make your kitchen smell amazing.
  • Roasting the chicken at a high temperature helps to create a crispy, golden-brown skin.
  • Letting the chicken rest for 10 minutes before carving and serving allows the juices to redistribute throughout the chicken, resulting in even more tender and flavorful meat.