GARLIC-ROSEMARY ROAST CHICKEN

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GARLIC-ROSEMARY ROAST CHICKEN

4.6 of 5 (33)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 178.5
  • Total Fat: 4.2 g
  • Cholesterol: 101.9 mg
  • Sodium: 118.1 mg
  • Total Carbs: 1.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 32.1 g

View full nutritional breakdown of GARLIC-ROSEMARY ROAST CHICKEN calories by ingredient
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Introduction

Garlic lends heart-healthy flavor to this mouthwatering dish. Garlic lends heart-healthy flavor to this mouthwatering dish.
Number of Servings: 8

Ingredients

    Olive or vegetable oil cooking spray
    8 cloves garlic, finely chopped
    3 tbsp fresh rosemary, finely chopped, plus sprigs for garnish
    1 tsp salt
    1 roasting chicken (6–7 lb)
    Kitchen twine
    1 lemon, sliced (optional)

Directions

Heat oven to 400°. Lightly coat a roasting pan and rack with cooking spray. Combine garlic, rosemary and salt in a bowl. Remove giblets and neck from chicken; trim fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°, about 1 3/4 hours. Let stand 10 minutes before carving (remove skin). Garnish with rosemary sprigs and lemon slices, if desired, and serve

Number of Servings: 8

Recipe submitted by SparkPeople user TABBYKAT75.

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  • Very Good
    2 of 2 people found this review helpful
    I made this last night and it was really good--chicken cooked perfectly. I used a smaller chicken so I think next time I would cut down the garlic a bit because it was a bit too strong. I'll probably make this again once a month - 4/26/10

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  • 2 of 2 people found this review helpful
    Sounds very good. My staple food is chicken. Love it everyway you can make it and will definitely try this soon - 3/23/09

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  • 2 of 2 people found this review helpful
    I have done this before, if you mix the garlic with butter or spread and do the same thing you will not have to baste, the key is also to use fresh herbs as dried taste bitter - 3/23/09

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  • 2 of 2 people found this review helpful
    I never thought of seasoning under the skin. Thanks for a great idea! - 1/29/09

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  • 2 of 2 people found this review helpful
    I saw a recipe,like this on Martha Stewart.Except they used 2 whole bunches of garlic, & cut them in half.Placed all 4 pieces on dish & placed the chicken on top.I'm going to try it. - 2/2/08

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