Roast Chicken with Rosemary

2 Reviews
100% would make this recipe again

One of the simplest of the world's great recipes. There are 2 keys to success: One, pay attention to technique; it will improve the result. Two, start with a good chicken (free range or organic).

This recipe is incompatible with your food profile

Ingredients

1 tbsp olive oil 15 mL
1 chicken, whole, trimmed of excess skin and fat 1.4 kg
2 tbsp butter, unsalted 28 g
5 cloves garlic
3 sprigs rosemary, fresh 16 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Preheat the oven to 230ºC/450ºF. Pour the oil on a large oven-proof dish or baking sheet.
  2. Flatten the chicken by pressing down on the breast, then break the joints between the body and the legs to flatten the legs as well. Rub the chicken with the butter. Slice the cloves of garlic into thin strips then put some into the bird cavity and tuck the rest under the skin. Do the same with 3 rosemary sprigs. Season generously with salt and pepper, then place the chicken on the sheet, breast side down.
  3. Cook 15 min in the middle of the oven, then lower the temperature to 190ºC/375ºF and cook an additional 30-35 min.
  4. Take the sheet with the chicken out of the oven, turn the chicken breast side up, then return to the oven. Cook an additional 40-45 min, until the chicken is golden-coloured and fully cooked. For a nicely coloured and crisp skin, turn on the top broiler for the last 2 min.
  5. Let stand 3-5 min before serving.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

190

Fat

10 g

16 %

Saturated 3.5 g
+ Trans 0.1 g

18 %

Cholesterol

70 mg

Sodium

70 mg

3 %

Carbohydrate

1 g

0 %

Fibre

0 g

1 %

Sugars

0 g

Net Carbs

1 g

Protein

23 g

Vitamin A

4 %

Vitamin C

2 %

Calcium

2 %

Iron

9 %
More info

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Niacin, Selenium
Good source of  :
Phosphorus, Vitamin B6, Zinc
Source of  :
Iron, Magnesium, Pantothenic Acid, Potassium, Vitamin B12, Vitamin B2, Vitamin E
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 3
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

2 Reviews (2 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.