Garlic Rosemary Roasted Chicken

To speed the process of making roasted chicken I suggest boiling the chicken for twenty minutes with chicken broth and seasonings. Then continue with the directions starting with step #3 and bake for only an additional twenty-five minutes!

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  • 1 (5-6 lb) roasting chicken
  • 1 tablespoon chopped fresh rosemary
  • 8 garlic cloves, crushed
  • 2 medium red onions, quartered
  • 2 whole garlic heads
  • 2 teaspoons olive oil


  1. Preheat oven to 450 degrees.
  2. Remove and discard giblets, neck and excess fat from the chicken. Rinse chicken under cold water and pat dry.
  3. Place rosemary and crushed garlic beneath skin of breast and drumsticks.
  4. Lift wing tips up and over back; tuck under chicken. Place chicken breast side up, on a broiler pan.
  5. Cut a thin slice from end of each onion. Remove white papery skins from garlic heads.
  6. Cut tops off of garlic heads, leaving root end intact.
  7. Bake at 450 degrees for thirty minutes. Brush onions and garlic heads with olive oil and arrange around chicken. Reduce oven temperature to 350 degrees.
  8. Cover chicken loosely with foil; let stand for 10 minutes. Discard skin from chicken.
  9. Squeeze roasted heads of garlic to extract pulp for garlic bread!


gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
First Course



4495 cal


392 g


227 g


84 g
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