A rosemary chicken recipe is just what you need for delicious holiday meals. This one is oven-roasted and baked full of delicious flavor. Tender juicy chicken pieces are perfect for serving alongside your favorite holiday sides.
This is one of my favorite meals to make, and I know it’s a great affordable meal if you are on a budget.
Rosemary Chicken Recipe
I love the smell of this chicken baking in the oven. The richness of the chicken with the fresh thyme, rosemary, and lemon rind bring one of the most comforting scents throughout the house.
I know when this is in the oven, that comfort food is going to happen later that day.
If you’ve been afraid of roasting a chicken, don’t let it scare you away. This is such a simple recipe to put together that even a novice cook can make this perfectly.
Do I Have to Brine My Chicken?
This recipe does include a brining process. While it is not absolutely necessary, I find that it makes the chicken much moister and delicious. It helps hold in the juices and flavor when roasting, so the ultimate result is better.
If you do not want to brine the chicken or do not have time to brine the chicken, it will still taste delicious. Just be aware that it may dry out a bit more in cooking without the brining process.
Can I Use This Recipe with Chicken Pieces?
Yes! While you won’t be stuffing the seasonings and butter inside the chicken, you can still season the chicken pieces and manage to push the butter and herbs under the skin.
This is best with chicken leg quarters but can be done with chicken breasts. Just watch the cooking time closely as it won’t need as much time in the oven as a whole chicken.
What Should I Serve With My Rosemary Chicken?
Roasted chicken is a great dish to serve during the holidays. It is ideal for serving a larger group of people, and it looks beautiful on the dining table. It is, however, a great choice for any weeknight meal.
When I make this chicken, I like to serve with basic sides to let the flavor of the chicken shine through.
For a starch side, I love the slow cooker baked potatoes, slow cooker mashed potatoes, or these potato cake with onions. The kids at the table will beg for seconds of my million dollar macaroni and cheese, but you can also tempt them with healthier foods by making my garlic parmesan asparagus spears or easy green bean casserole.
- Olive oil
How to Make This Flavorful Recipe
For this recipe, you will create a brine for the chicken. Locate a large stockpot or container that will hold 6 cups of water and the whole turkey with an airtight cover.
Pour water, sugar, and salt into the container then place the chicken into the solution. Cover or weigh it down with a plate to keep the bird totally submerged in the water.
Leave the chicken in the refrigerator in the brine for 8-12 hours or overnight.
When ready to begin cooking, you will remove the brined chicken from the water and pat it dry with paper towels.
Mix together the softened butter with salt and pepper, then carefully stuff the butter under the breast skin of the chicken.
Fill the chicken cavity with your choice of herbs. I used thyme, rosemary, and lemon rinds. You could also add in sage, onions, carrots, and celery for a bit different flavor.
Season the tops and side of the chicken with salt and pepper, then brush over the top with olive oil.
Bake for 60 minutes, checking the thickest part of the bird to make sure it has reached a safe temperature before serving.
- 1 large chicken;
- 1 cup salt
- 1 cup sugar;
- Lemon and lemon rind
- Olive oil
- ½ cup butter, room temperature.
- Prepare a large container or stockpot with 6 cups water, 1 cup salt, and 1 cup sugar;
- Place the whole chicken into the solution and cover completely;
- Use a plate or lid to weigh the bird down to submerge in the brine;
- Allow the chicken to brine for 8-12 hours in the refrigerator;
- Remove the brined bird from the water, pat dry with paper towels;
- Preheat oven to 210C/410F;
- Mix softened butter with a pinch of salt and pepper. Carefully stuff butter under the breast skin of the bird;
- Fill the cavity with any aromatics of your choice, for example, thyme, rosemary and lemon rind;
- Season the outside of the bird with salt and pepper then brush with olive oil;
- Roast in the oven for one hour;
- Check the thickest part of the chicken to make sure it has heated to a safe temperature for eating before serving.
Amount Per Serving: Calories: 385Total Fat: 23gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 65mgSodium: 22794mgCarbohydrates: 42gFiber: 1gSugar: 40gProtein: 4g