Rebecca's Cooking Journal

salt and pepper

Roast Chicken with Roasted Garlic and Rosemary

We normally cook and bake with boneless and skinless chicken thighs. It’s so much easier. This weekend we gave roast chicken a try. It was so tender and juicy compared to the other stuff! It did take some time to cook, but we could prepare the rest of the dinner while it cooked.

It still is more work to get the chicken off the bone in order to eat it, but it certainly turned out delicious. Do you think the end result of delicious roast chicken is worth the extra effort? Or do you, too, go with the boneless/skinless option?

I’m not sure where we got this recipe, but it’s so very simple one hardly needs it. The flavor comes from fresh rosemary, chopped and crushed and pressed in to the chicken, and a roasted garlic puree pressed on to the chicken during the end of cooking. Salt, pepper, and olive oil help too.

Roast Chicken with Roasted Garlic and Rosemary


1 (3 1/2 pound) free-range chicken
2 tablespoons olive oil
1 tablespoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary (reserve stems)
1-2 heads of garlic (to make 1/3 cup roast garlic puree)


Preheat oven to 350 degrees F.

Cut off top of garlic heads. Sprinkle liberally with olive oil. Roast for about 40 minutes at 350 degrees F. Let cool. When cool, squeeze garlic cloves out of head and mash into a puree.

Rinse the chicken well inside and out and pat dry with paper towels. Rub chicken all over with olive oil, and season, inside and out, with salt and pepper. Sprinkle rosemary all over chicken (place stems inside cavity) and roast in the oven for 1 to 1 1/4 hours, until chicken is almost cooked through.

Remove chicken from the oven and schmear roast garlic puree all over outside of chicken and return to the oven for 15 minutes, until chicken is cooked through.

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