Rosemary Roast Chicken

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Makes: 4  servings Prep 15 mins Roast 450°F1 hr


  • 1 whole chicken (about 3-1/4 lbs.)
  • 4 onions, quartered, divided
  • 8 cloves garlic, divided
  • 5 sprigs fresh rosemary
  • 1 1/2 tablespoons  olive oil, divided
  • 1 lemon, quartered, divided
  • Salt
  • Freshly ground black pepper
  • 1 1/2 cups  chicken broth, divided
  • Mashed potatoes


1. Heat oven to 450 degree F. Stuff chicken with 4 of the onion quarters, 4 cloves of the garlic, 2 of the lemon quarters and the rosemary; rub with 1/2 tablespoon of the oil and sprinkle with salt and pepper. Squeeze 1 lemon quarter over chicken.

2. Toss remaining onions, remaining garlic and remaining 1 tablespoon oil in 13x9-inch baking dish. Place chicken, breast side down, over onion mixture. Roast chicken 30 minutes. Turn chicken over; add 1/2 cup of the broth and roast 30 minutes more or until chicken reaches 180 degree F on meat thermometer.

3. Transfer chicken to platter. For gravy, puree onion mixture with remaining 1 cup broth in blender. Pour into saucepan. Stir in 1/8 teaspoon each salt and pepper; squeeze juice from remaining lemon quarter into gravy.

4. Serve chicken with gravy and mashed potatoes. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)675,
  • Fat, total(g)44,
  • chol.(mg)188,
  • sat. fat(g)12,
  • carb.(g)20,
  • pro.(g)50,
  • sodium(mg)837,
  • Percent Daily Values are based on a 2,000 calorie diet
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