I like oven roasted chicken. The oven is the perfect cooking medium for large crowds. Also, the front part of my garden has a large fragrant rosemary bush which has been, for years, at my service.
So, I have the most important elements for making roasted rosemary chicken.
- 1 chicken, weight and size of your choice
- 5 large rosemary sprigs or more as long as it fits in the chicken’s cavity
- 50 gr butter at room temperature. More is OK as a sauce can be made from the chicken drippings
- Salt and cracked black pepper to taste
- Turn oven to 180 Celsius
- Clean the inside of the chicken of all undesirable matters and place under running water. Pat the whole chicken dry
- Mix the butter with salt and black pepper
- Rub the chicken under and outside the skin
- Put all the rosemary, all of it, in the chicken cavity. If necessary tie up the chicken legs
- Put the chicken on a grid and cook uncovered for 1 1/2 hour. It takes longer, in high altitude, to roast a chicken.
This recipe provides a golden-colored chicken with a crispy skin and the most fantastic aroma in a kitchen. The aroma says home, love, let’s sit at the table and enjoy.
I served my chicken with potatoes roasted and, basted in the chicken drippings. Peel more or less the same size potatoes, cut lengthwise, sprinkle with coarse salt and black pepper. Put them in an oven proof tray, place the tray in the oven under the chicken to catch up the dripping. You also can use the chicken dripping as a sauce.