Rosemary Garlic Chicken

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  • 4 lb organic chicken whole
  • 1 head of garlic cloves peeled and chopped (do this in processor if easier!)
  • 2 sprigs rosemary stemmed and leaves chopped
  • 1 tsp sea salt
  • ¼ tsp freshly ground black pepper
  • Preheat oven to 425° F. Rinse chicken with cold water, pat dry, then pat dry again. You want the chicken to have no water on it!
  • Lay the chicken on a baking sheet or cooking tray lined with parchment paper.
  • In a small bowl, combine the garlic, rosemary, sea salt and pepper. Pat this mixture over the entire outside of the chicken, and any leftover in the cavity.
  • Roast the chicken for 20 minutes at 425° F, then reduce the heat to 375° F, baking another hour or until thermometer reaches 180° F (you’ll need to reduce this time with a smaller chicken!)
  • Let the bird stand 5-10 minutes and carve. Enjoy with your favorite sides!
Simple, garlicky, and oh so satisfying.