Tender, juicy garlic rosemary roasted chicken with robust flavor and crispy skin.
Garlic Rosemary Butter
- ½ cup unsalted butter, softened
- 10 cloves garlic
- 6 sprigs rosemary
Garlic Rosemary Roasted Chicken
- 8 pound roaster chicken
- 2 teaspoons kosher salt
- 1 teaspoons ground black pepper
- 1 lemon, halved
- ½ bunch fresh parsley
- 1 stalk celery, cut in 3 pieces
- 5 baby carrots or one medium carrot, cut in large pieces
- 1 small yellow onion, peeled and cut in half
Garlic Rosemary Roasted Chicken
- Remove the chicken from packaging. Discard bag of inner organs from inside the cavity.¹. Drain any juices from inside the cavity (I usually do this over an empty sink.). Pat the chicken dry all over with paper or kitchen towels. Season the skin with salt and pepper.
- Let the chicken sit at room temperature while preparing the garlic rosemary butter. Preheat oven to 450°F.
- In a food processor, combine the butter, garlic and rosemary. Be sure to remove the rosemary leaves from the main sprig. Pulse 10 times to break apart the garlic and turn to ‘on’ for 1 minute to make a paste.
- Prepare the chicken: Tuck the tips of the wings behind the bird. Stuff the cavity with lemon, parsley, celery, carrots, and onion. Tie the legs together at the joint with kitchen twine.
- Carefully create a small separation of the skin from the breast using your hand. Using 1/3 of the garlic rosemary butter, rub over the chicken breast under the skin. Rub the remaining garlic rosemary butter on the outside of the chicken. Place inside a roasting or cast iron pan. Bake in the oven at 450°F for 15 minutes. Reduce the heat to 375°F and continue to cook for 1 hour and 45 minutes to 2 hours, or until a thermometer reads 165°F. Let rest 20 to 30 minutes before carving.
- Carve the chicken: Once the chicken is rested, transfer to a cutting board. Starting with the thighs, slice the skin along the breast and thigh. Pull slightly on the thigh joint. It should separate easily, but if not, cut it with a sharp chefs or butcher knife. Repeat the same process with the joint between the drumstick and thigh. Again, pulling the wing gently from the body give it a twist. If it doesn’t release immediately use a little more force or slice with the knife. To remove the breast meat, find the breast bone and slice about ¼ of an inch through the skin. Gently pull the breast from the breast bone. If it doesn’t release naturally, use a sharp chefs knife to carve it from the bone. Remove the breast in one pice and slice into ¾ inch slices on the cutting board. Repeat with the remaining breast and transfer meat to a serving platter.
¹The back of inner organs can be used to make chicken stock (minus the liver) or added to the roasting pan for a robust and rich flavored pan sauce.
²A sauce can be made from the pan drippings. Using a turkey baster remove the fat from the top layer until most of the sheen is gone. In a small bowl, dilute 1 tablespoon corn starch in water – enough to make it liquidity, whisk out any lumps. Over low heat, whisk in the cornstarch liquid and simmer until it starts to thicken.
- Category: Dinner