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+ servings
a roasted whole chicken with veggies on the side

Rosemary Roasted Chicken

This Rosemary Roasted Chicken tastes delicious and will look beautiful on your table. It’s perfect for a special occasion or just a simple weekday dinner.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 409kcal


  • 1 whole chicken
  • 1/2 lemon, quartered
  • 2 cloves garlic
  • 1 small onion, quartered
  • 3 small potatoes, chopped
  • 1/2 small bag of baby carrots
  • 3 Tablespoon butter
  • 1 cup chicken broth
  • 3 sprigs rosemary
  • 1/2 tsp garlic powder
  • salt and pepper, to taste


  • Preheat oven to 350 degrees.
  • Remove neck and giblets from cavity of chicken and discard. Rinse chicken inside and out and pat dry with paper towels.
  • Place potatoes, carrots, and half of quartered and separated onion in the bottom of a 9x13 inch baking pan. Pour the chicken broth over the top of the vegetables.
  • Season cavity of chicken with salt and pepper. Stuff cavity with lemon, garlic, 2 sprigs of rosemary, and remaining half of the onion. Place chicken over the top of vegetables in baking pan.
  • Loosen skin from the breast meat of the chicken by running a small spatula gently underneath the skin. Spread 2 tablespoons of softened butter underneath the skin on both breasts. Use your fingers to smush it around on top of the skin.
  • Season the outside of the chicken and vegetables with salt, pepper, and garlic powder. Melt the remaining tablespoon of butter and drizzle over the top of the chicken.
  • Make a little tent of aluminum foil and cover the breast meat of the chicken. After about and hour and a half, remove the aluminum foil and continue roasting. Roast your chicken for about 20 minutes per pound, or until a meat thermometer placed in the thickest part of the thigh reaches 165 degrees. Slice and serve with the roasted veggies, and the pan drippings ladled over the top!


Calories: 409kcal | Carbohydrates: 18g | Protein: 27g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 110mg | Sodium: 323mg | Potassium: 827mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5565IU | Vitamin C: 19.6mg | Calcium: 68mg | Iron: 5mg