This rosemary roasted chicken is inspired by my time in Italy. When I was in Vicenza at a downtown open-air market, I smelled scrumptious roast chicken from a stand. So, I bought one and saw what they stuffed in the cavity to make it taste so good. I prepare turkey this way, too.
Ingredients
- 1 whole chicken , 3 pound
- salt and pepper to taste
- 1 small onion , quartered
- 0.25 cups chopped fresh rosemary
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.
-
3
Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
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