This Rosemary Roasted Chicken is super moist with a crispy skin. Enjoy tonight for dinner and repurpose the leftovers in another dish tomorrow!
Creating This Crispy Roast Chicken Recipe
I love being able to roast a whole chicken this time of year. I know, I can buy one already roasted at the store. But you know what? I don’t think they taste as good and it’s really not that hard to do it myself.
And if you still need convincing, you can completely customize the flavors of your chicken when you cook it at home and guarantee that you eat it at its freshest. This Rosemary Roasted Chicken was so moist and flavorful. We enjoyed it last week for dinner along with some potatoes and Maple and Bacon Brussel Sprouts.
Another thing I love when roasting a whole chicken is using the leftover meat for an entirely new meal the next day.
I wasn’t able to take photos, but we used the leftover meat from this recipe for panini sandwiches the next day: whole wheat bread, chicken, bacon, provolone, caramelized red onion, and avocado. SO GOOD!
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Rosemary Roasted Chicken Ingredients
You need a few basic herbs and spices to make this juicy roasted chicken, plus your citrus of choice. Here’s what I used for the whole roasted chicken:
- Whole Chicken
- Fresh Rosemary Sprigs
- Olive Oil
- Black Pepper
- Coarse Sea Salt or Kosher Salt
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Rosemary Roasted Chicken
I know roasting a whole chicken may seem intimidating, but it’s actually easier than you’d think! In the recipe card below, I’ve given very detailed instructions on how to roast a whole chicken, including the whole chicken roasting time.
Here’s an overview of how the juicy roasted chicken is made:
- In a small food processor, combine the rosemary, lemon zest, lemon juice, orange zest, orange juice, and garlic. Pulse a few times until it looks like pesto. Add olive oil, salt and pepper and pulse to combine.
- Using your hands, rub the marinade all over the chicken.
- Refrigerate for 2 to 8 hours to allow the marinade to infuse the meat.
- Remove from fridge about an hour before cooking.
- Preheat oven to 450°F. Place chicken in roasting pan breast side up and place in oven. Roast for 10 minutes. Reduce heat to 400°F and roast until done.
- Remove from oven, then cover loosely with aluminum foil and let stand 10 minutes before slicing.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
How Long Do You Roast a Chicken?
This rosemary roasted chicken recipe calls for a 5-pound whole chicken. In total, the whole chicken roasting time be roughly 1 hour 25 minutes to 1 hour 55 minutes.
The chicken will first roast at 425ºF for 10 minutes, then then heat needs to be reduced to 400ºF. The chicken will cook for another 1 hour 15 minutes to 1 hour 45 minutes at the lower temperature.
How to Tell When Rosemary Roast Chicken Is Done
Because cooking time can vary due to individual oven temperature, it is best to use a meat thermometer to check for doneness. I like this instant-read thermometer for checking the internal temperature.
The breast meat should register 165 degrees F when the thermometer is inserted in the thickest portion of the meat. The temperature at the thickest part of the thigh should read 175 degrees F.
Then, let the roast chicken rest at room temperature for 10 minutes before. This will allow the juices to redistribute so you have nice juicy meat.
How to Make Gravy for Rosemary Roast Chicken
If you like gravy with your rose chicken, you’ll want to save the pan juices to make a gravy. Check out this tutorial for how to make gravy from drippings. I share my tips for making gray with no lumps plus my trouble shooting tips!
If you have extra fresh herbs, you can add some of those to the gravy as well.
What to Serve with Roasted Chicken
This rosemary roasted chicken pairs well with pretty much any veggie or salad. Here are some of my go-to roast chicken sides:
Vegetable side dishes that go well with this rosemary roast chicken are: Garlic Bacon Sautéed Green Beans, Roasted Brussels Sprouts with Bacon, Roasted Cauliflower, Honey Roasted Carrots, or Roasted Broccoli.
Hearty carb recipes that we like to serve with our roast chicken dinners include Roasted Sweet Potato Cubes, Browned Butter Parmesan Mashed Potatoes, Oven-Baked Seasoned Fries, or Sweet Potato Dinner Rolls.
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
How to Reheat Roast Chicken
If you’ll be reheating large amount of leftover roast chicken, I recommend warming it in a 350ºF oven for about 10 to 15 minutes (or until heated through). Place the chicken in a baking dish, add a few splashes or water or broth, then cover tightly with foil. This will prevent the chicken from drying out.
If reheating a smaller portion, place the chicken and a little water or stock in a covered saucepan. Warm over medium-low heat until hot.
What to Do With Leftover Roast Chicken
If you wind up with leftovers of this rosemary roasted chicken, lucky you! Here are some recipes that use leftover roast chicken:
- Creamy Chicken Potato Chowder
- Chicken Lasagna Roll Ups
- Chicken, Beet & Arugula Quinoa Bowl
- Lemon Chicken Orzo Soup
- Southwest Chicken Salad Wraps
Don’t see what you’re looking for? Here are 40 recipes to make using leftover chicken!
Try this Easy Recipe for Rosemary Roast Chicken!
Next time you’re looking for a way to cook whole roasting chickens, give this roast chicken a try! Did the whole family think this was the best way to cook a whole chicken? Leave a comment below and give it a review for others to see what you thought of this delicious recipe.
On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this rosemary roast chicken!
More Easy Chicken Dinners:
This easy Tarragon Chicken recipe comes together in less than 30 minutes and can be made in your pressure cooker!
This Baked Honey Mustard Chicken is one of our favorite recipes. Chicken tenderloins are baked in a sweet and savory honey mustard sauce with sprigs of fresh rosemary.
In this Creamy Orange Almond Chicken and Rice, golden brown chicken breasts are smothered in a creamy orange almond sauce and served alongside an almond rice pilaf.
This Orange Marmalade Chicken is a sweet and spicy simple Asian-inspired chicken recipe for dinner. Serve it with rice or quinoa and a side of your favorite veggies.
These Baked Chicken Taquitos are so easy to prepare, you’ll be amazed. Wonton wrappers are stuffed with chicken, cream cheese, and salsa verde.
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For the Citrus Rosemary Marinade
- 1/4 cup loosely packed fresh rosemary leaves
- one orange, zested
- one lemon, zested
- juice of 1 lemon
- juice of half and orange
- 4 garlic cloves, peeled
- 2 tablespoons olive oil
- 1 tablespoon sea salt
- 1 teaspoon fresh ground pepper
- 1 whole organic chicken, patted dry (about 5 lbs)
Make the Citrus Rosemary Marinade
- In a small food processor, combine rosemary, lemon zest, lemon juice, orange zest, orange juice, and garlic.
- Pulse a few times until it looks like pesto.
- Add olive oil, salt and pepper and pulse to combine.
Rubbing the Chicken with the Marinade
- Using your hands, rub lemon-oregano marinade all over chicken.
- Using your fingers, gently lift the skin on either side of the neck and rub plenty of marinade directly onto the breast meat, under the skin. Don’t forget to get some inside the cavity (where the organs were).
- Refrigerate for 2-8 hours to allow the marinade to infuse the meat. Remove from fridge about an hour before cooking.
Roasting the Chicken
- Preheat oven to 450°F. Place chicken in roasting pan breast side up and place in oven.
- If desired, place small red potatoes all around the chicken and brush them with olive oil or melted butter.
- Roast for ten minutes. Reduce heat to 400°F and roast about 1 hour and 45 minutes, checking for doneness after 1 1/4 hours.
- Remove from oven, cover loosely with aluminum foil and let stand 20 minutes before slicing.
Adapted from Simple Bites
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 159Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 1639mgCarbohydrates: 13gFiber: 1gSugar: 9gProtein: 6g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.