Print: Roast Chicken with Rosemary

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.

Prep

7 min

Cook

38 min

Servings

Difficulty

Medium

Ingredients

1 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/roast-chicken-with-rosemary