I did it! I successfully cooked my first whole chicken. This probably sounds ridiculous coming from someone who is obsessed with food and cooking, but I have a fear of cooking whole chickens, turkeys, ducks…basically, whole ANYTHING that once roamed this earth. Its true…I leave it up to restaurants for these types of dishes! I’ve always told myself, “Someday I’ll learn…”
Luckily, I have two amazing cooks in my family back home in southern California – mom and grandma! This weekend I took a trip to see them for my brother’s birthday dinner, and my mom had the idea of roasting a whole chicken. I thought this was the perfect opportunity to learn from her expertise and do it with her. I was able to stomach it, although just barely, and found that it was actually quite easy to do! We bought a chicken that came neatly packaged with the “hard part” already done for us, so all we had to do was season and stuff it. I still feel a little scared cooking one by myself, but I am pretty sure I can do it now! Glad that has been checked off my list 
This roasted rosemary chicken came out so tender and DELICIOUS, I was so surprised at how easy it was to cook.
I hope you had a great weekend!
- 1 whole organic, free-range chicken
- 1 tbsp olive oil
- 4 cloves garlic
- ¼ cup chopped fresh rosemary
- 1 onion, quartered
- 1 tbsp kosher salt
- Ground black pepper, to taste
- Preheat oven to 350 degrees F.
- Rinse the chicken and remove the giblets from the inside of the chicken (if you are lucky, this comes in a neatly packaged bag that you can easily remove).
- Rub the chicken with olive oil, 2 cloves of minced garlic and kosher salt all over the outside.
- Sprinkle with ground black pepper and 1 tbsp of chopped fresh rosemary. [
- Peel and chop the onion into four equal pieces and place inside of the chicken, along with the remaining chopped rosemary and 2 cloves of garlic.
- Place the chicken in a roasting dish and bake in the oven for 2 to 2½ hours, until juices run clear and the internal temperature reaches 165 degrees F.
- Use a brush to gently brush the chicken with the juices in the roasting pan.
- Place the chicken breast-bone side up and cut the wings first.
- Next, pull the legs away from the body and cut them off.
- Next, remove the breasts and remaining rib meat.
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Yum! I love roasted chicken and rosemary flavoring is one of my favorites! Great job, it looks beautiful!!
Thanks Jennifer!
That looks perfect! Now that you know how to do it, you’ll be roasting birds all the time!
Thank you Anne! We will see about that
Roasted chicken is such a perfect winter meal. Especially love it with the addition of flavors such as rosemary. Is there anything better than coming home and smelling all the delicious smells that come out of the oven while it’s cooking. Love this!
I also loved the rosemary, and the smell in the kitchen! MMM
What a fantastic looking roast chicken and I love the dish you cooked it in. I’ve never cooked a chicken for 2 1/2 hours before on such a low temperature. I usually cook mine for an hour on a high temperature. I’ll have to give your method a try xx
Thanks, it was my mom’s pan – I actually need to buy my own roasting pan because I don’t own one – eek!
I’m scared of whole birds too (it’s the icky taking stuff out part-which you awesomely didn’t have to do!) This looks beautiful and delicious! I bow down to you!
LOL, Thanks Kayle!!
Kristi….you did a BEAUTIFUL job with the chicken! I can almost smell it from here! Lots of fresh rosemary….nice! I must admit. I am guilty of picking up rotisserie chickens from the market. But I think you’ve just inspired me to roast my own! Yours looks nice and juicy and your pics are great! : )
Thank you so much Anne!!
i’ve only cooked a whole chicken once, too – I don’t know why, but I was so intimidated by it! Yours looks absolutely delicious – YUM!
I know! Hopefully this won’t be my one and only time, haha!
Your chicken looks brilliant my friend, flavoured beautifully
Cheers
Choc Chip Uru
Congrats on your first successful roasted chicken! It looks heavenly.
Thanks so much for your sweet comment
looks delicious!! is it weird that I find dealing with a whole chicken less gross than dealing with chicken parts? I can roast a chicken no problem, but when it comes to dealing with breasts, thighs, or anything boneless and skinless, I get so skeeved out! haha!
YES! Totally weird.
Haha thanks Erin
I totally understand how scary it is! It took me 20 years to try a turkey – and the “yucky stuff” was taken care of for me as well! Now, after doing the turkey in a bbq, I’ve got the strength to try a roasted chicken your way! It looks absolutely yummy, and perfect for this cold weather! Thanks so much!!! (And I love rosemary, too!!!!)
I am glad I am not the only one!
You did a fabulous job with your first chicken! I remember being quite nervous on my first try as well hehe. I’ve never tried a rosemary and garlic roast chook before but I’ll have to give it a go!
Thanks, Christine!!
Congrats! Isn’t roast chicken wonderful? It’s great for a meal for just the two of you, or for company two. And rosemary (or tarragon) marry so well with chicken! Great combo of flavors.
I love roasted chicken! And especially rosemary. Yummy! I wish they sold chickens without the yucky stuff inside. Or maybe they do in the US.
This one looks great! I’m happy that your first one came out so well.