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Rosemary Garlic Roasted Chicken
Slow CookingEasy

Rosemary Garlic Roasted Chicken

2 hr 45 min total4 servingsPrep: 15 min

This is my go to roasted chicken when I need something comforting, savory, and easy—or when I’m running low on chicken stock.

Ingredients

  • Whole chicken
  • Salt & Pepper
  • Garlic powder
  • Onion powder
  • Rosemary
  • Olive oil
  • 2tbsp butter
  • Optional: carrot chunks & fingerling potatoes to roast in the pan*

Instructions

  1. 1

    Prep your chicken: take your chicken out of the sealed packaging and place on an oven safe pan.

  2. 2

    Drizzle with olive oil

  3. 3

    Season with salt, pepper, garlic powder, onion powder, and rosemary. (If you’re using fresh rosemary remove the sprigs from the stem and scatter across the chicken) If you’re not ready to eat you can store your prepped chicken in the fridge until ready to cook.

  4. 4

    ~2.5hrs before you’re ready to eat place the chicken in the pan in a 325F oven

  5. 5

    After about an hour you can add in your chopped potatoes and chopped carrots to your pan. (Optional to make this recipe easier-use little snacking carrots and fingerling potatoes that can be left whole)

  6. 6

    Before closing the oven add a few thin slices of butter on top of your chicken to help it turn golden.

  7. 7

    Approx 2hrs later check that your chicken is cooked through (165F internal temp) and your carrots and potatoes are softened in there center-test this with a fork poke.

  8. 8

    Optional- if your chicken isn’t quite golden you can baste some of the juices back onto the chicken and turn up the heat to 375F for a few minutes to finish browning chicken and veggies.

  9. 9

    Serve and enjoy!

Tips & Notes

  • •Wine Pairing Suggestions:
  • •Reds: TWT Social Somm September Box- Cab Franc or Pinot Noir.
  • •Whites: Chardonnay, Viognier, Cotes Du Rhône blanc