Rosemary Garlic Roast Chicken has just enough seasoning to highlight the flavor of this simple to create main dish.
Roast chicken is one of our favorite, go to comfort meals in this household. It’s easy to make and the whole family loves.
The technique of placing the butter under the skin of the breast provides some added moisture to the chicken. Additionally, it gives the skin a double dose of crisping with butter on both the top and bottom. Although, the entire chicken tastes fantastic when cooked in this method, I really do love the flavor and texture of the skin on this one.
To Truss or Not to Truss
Typically, I don’t truss poultry when I roast it. I’ve read a few articles on the subject and most consensus says I probably should truss the chicken because it closes up the breast cavity which keeps the breast meat from drying out. With this in mind, you might decide to truss the chicken when you make this recipe.
Alternate Roasting Option
In contrast to roasting poultry breast side up, my Thanksgiving turkey is cooked breast side down for a portion of the roasting time. Cooking breast side down has always worked wonders for making the breast meat moist on the turkey, but I haven’t tried it on chicken yet. With a shorter roasting time it might not work as well. But, it’s worth a shot!
There are many ways to roast a bird and everyone has their own opinions on the best way. If you have an alternate roasting technique you love, please share it in the comments.
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Preheat oven to 350 Fahrenheit. (I used the convection roast setting on my oven for this recipe.)
Meanwhile, in a small bowl combine butter, garlic, salt, rosemary, and pepper.
Place whole chicken in a roasting pan on a roasting rack, breast side up. Make sure you remove the organs from inside the cavities. Place your fingers under the skin but on top of the breast meat and work your way back being careful not to tear the skin. This will make a space for the butter.
Once you have space between the skin and breast meat put 1/3 of the butter mix on one breast under the skin, and another 1/3 of the butter on the other breast under the skin and work it around so it's spread some what evenly under the skin on the breast meat. Tip: You can either keep your fingers under the skin to work the butter in, or place the butter under the skin, then work it around from on top of the skin.
Use the remaining butter to coat the outside of the chicken, legs, wings, topside of breast skin, etc.
Bake chicken for approximately 1 hour on the convection setting. Chicken is done when internal temperature is 165 Fahrenheit. If you do not have a convection setting add an additional 20 to 30 minutes to the cook time. Check the temperature after an hour of baking to make sure you don't overcook the bird. Oven temperatures do vary which will affect cook times.
Remove chicken from oven and allow it to rest for at least 30 minutes before carving.
Rosemary Garlic Roast Chicken
Amount Per Serving
Calories 140Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Saturated Fat 6g30%
* Percent Daily Values are based on a 2000 calorie diet.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. Information is provided to the best of my ability. You are ultimately responsible for all decisions pertaining to your health. Please read our full nutrition disclaimer for more information.
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