Simple rosemary roast chicken

    2 hours 10 min

    Stuff the cavity of an organic chicken with onion and fresh rosemary for a simple and delicious roast chicken dinner.

    749 people made this

    Serves: 6 

    • 1 whole chicken
    • salt and freshly ground black pepper to taste
    • 1 small onion, quartered
    • 5 rosemary sprigs

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. Preheat the oven to 180 C / Gas mark 4.
    2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place in a 20x30cm baking dish or roasting tin and roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary depending on the size of the chicken.

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    Reviews & ratings
    Average global rating:

    Reviews in English (603)


    This was delicious with all the alterations offered by reviewers. I made the following suggestions based upon all the reviews: *cooked on rack to have crispy bottom *added quartered potatoes (skin on) and baby carrots to the bottom of pan with some salt and pepper *baked chicken at 350 degrees for about 2.5 hours *really stuffed cavity full with rosemary, kosher salt, garlic cloves, lemon halves and onion quarters *Rubbed outside with olive oil *sprinkled outside with rosemary garlic, and fresh ground pepper *dumped can of chicken stock in the pan with vegetables Sounds like a lot of work, but I was able to get it into the oven in 15 minutes and wow did it smell incredible! Served with some Chardonney and fresh tomatoes. Enjoy! My kids and husband sure did. I only wish I would have made an extra one at same time to have for salads, quesadillas, etc. this week.  -  30 Aug 2006  (Review from Allrecipes US | Canada)


    I combined this recipe with another one from AllRecipes for lemon chicken. I added the rosemary and onion, but then also rubbed the bird with olive oil, a lot of salt, and the juice from one lemon. The lemon halves then went inside with the rosemary and onion and I added a clove of garlic (will add more next time). I poured a cup of water over it and roasted it for 2 1/2 hours at 300 and it was amazing. It was my first time ever cooking a whole chicken and everyone was super impressed. Best to keep the drippings as thats where most of the flavor is. Amazing once poured over top of the meat.  -  27 Oct 2002  (Review from Allrecipes US | Canada)


    I have enjoyed cooking for a many years & this was by far the best chicken that has ever come out of my oven. I mixed a tablespoon or so of olive oil w/ crushed garlic, rosemary, paparika & lemon juice and rubbed it under the skin. Follow the 20min. per pound rule and the most important rule of letting it sit for 15min or so after you've pulled out of the oven and success is as easy as that!  -  08 Jun 2005  (Review from Allrecipes US | Canada)