Foodie for the Soul | Roast Garlic Rosemary Chicken | Foodie for the Soul
Easy recipe for a delicious roast chicken.
chicken, recipe, food, dinner
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Whole roast chicken really gives you a reason to love that traditional Sunday dinner – this is the meal that keeps on giving.  Use the deliciously stuffed chicken to complete a meal of caramelized sweet potato mash (recipe coming soon!) with a side of veggies, and then save the remainder of the meat for sandwiches, and of course don’t forget to turn the last of it into chicken stock!

Roast Garlic Rosemary Chicken | Foodie for the Soul

With this recipe we’re going back to the basics with something that you can personalize to flavours you like!  This time, we chose a classic mix of garlic, lemon, rosemary and thyme (Scarborough Fair, anyone?).  And who doesn’t love homemade gravy made easily with the drippings (see quick recipe for gravy in the notes section of the recipe card)?

Roast Garlic Rosemary Chicken | Foodie for the Soul

Read on for the juiciest, most delicious roast chicken recipe.



  • 1 large white onion, quartered and then halved
  • 1 lemon, halved
  • 1 teaspoon lemon zest (from one half of lemon)
  • 4-6 sprigs of rosemary
  • 5 garlic cloves, crushed
  • 2 teaspoon thyme, or 3-4 fresh sprigs
  • 1/4 cup butter, softened
  • Salt and pepper
  • 2-4 lb whole chicken


  1. Place one chunk of onion in chicken cavity, then half of lemon, rosemary sprigs, and then one more chunk of onion. Tie chicken legs if this has not already been done by your butcher.
  2. Separate skin on breasts from meat carefully with a finger.
  3. In a small bowl, combine butter, thyme, lemon zest, lemon juice from one half of lemon, and garlic.
  4. Smother chicken inside and out with butter mixture.
  5. Create an even layer in the roasting pan with remainder of onions, creating a bed for chicken to roast on.
  6. Place chicken on onions and season generously with salt and pepper.
  7. Cook uncovered until browned on top (about 20-30 minutes), then cover for another 30-40 minutes or until done. Ensure to baste with juices throughout the cooking process. Once internal temperature has reached 165 degrees, uncover for 5 minutes until uniformly browned, then turn off heat.
  8. Let chicken rest for at least 5 minutes or until ready to serve.


It is easiest to know when your chicken is fully cooked on the inside by using a reliable meat thermometer.

Easily turn juices from bottom of roasting pan into gravy by straining liquid in to a small sauce pan and simmering with a couple of teaspoons of flour while whisking to avoid lumps. Simmer until slightly thickened, add salt and pepper to taste.

Roast Garlic Rosemary Chicken | Foodie for the Soul

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