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Roasted chicken with vegetables

Roasted Rosemary Chicken

Course Main Dish
Cuisine American
Keyword Roasted rosemary chicken, roasted chicken, rosemary chicken, roasted rosemary chicken recipe
Prep Time 2 days 25 minutes
Cook Time 1 hour 30 minutes
Author Magida


  • 3 chicken halves
  • 1 tablespoon olive oil
  • 4 tablespoons butter melted
  • salt and pepper to taste
  • 2-3 pieces onions, halved
  • 1 tbsps fresh rosemary leaves chopped
  • 1 tbsp fresh parsley chopped
  • 3 cloves garlic minced
  • juice of one lemon
  • preferred vegetables (sweet potatoes, carrots, bell peppers, green beans)


  1. Rub chicken pieces with salt and pepper.
  2. Heat the olive oil and butter in a pan over medium-high heat.
  3. Add garlic, parsley, and rosemary leaves. Turn off the heat.
  4. Brush with butter and herbs mixture.  (You can marinate the chicken from here or take it straight to the oven which was previously reheated to 350 degrees F.)
  5. Add halved onions and preferred vegetables and sprinkle with remaining herb and butter mixture.

  6. Bake for 60-75 minutes or until chicken is cooked through.
  7. Spoon the sauce on the bottom of the baking dish over the chicken.
  8. Adjust the oven settings to broil (400 degrees F) and cook for another 10-15 minutes or until the skin is slightly seared.