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Roasted Rosemary Chicken

A recipe from the Good Food collection.


Roasted Rosemary Chicken
Roasted Rosemary Chicken
1.5–1.8 kg (3 lb–3lb 10 oz) chicken
6 large sprigs fresh rosemary
4 cloves garlic
3 tablespoons olive oil



  1. Preheat the oven to hot 220°C (425°F/Gas 7). Wipe the chicken inside and out and pat dry with paper towels. Season the chicken cavity and place 4 rosemary sprigs and the garlic cloves inside.
  2. Rub the outside of the chicken with 1 tablespoon of the oil, season and place the chicken on its side in a roasting tin. Put the remaining rosemary sprigs in the tin and drizzle the remaining oil around the tin.
  3. Place the tin on the middle shelf in the oven. After 20 minutes, turn the chicken onto the other side, baste with the juices and cook for another 20 minutes. Turn the chicken breast-side-up, baste again and cook for another 15 minutes, or until the juices between the body and thigh run clear when pierced with a knife. Transfer the chicken to a warm serving dish and set aside for at least 10 minutes before carving.
  4. Meanwhile, pour most of the fat from the roasting tin and return the tin to the stovetop over high heat. Add 2 tablespoons water and, using a wooden spoon, scrape the base of the pan to loosen the residue. Check the seasoning and pour over the chicken to serve.


Marjoram Salmoriglio

This simple dressing is used widely in Sicily to accompany grilled fish or other seafood. Using a mortar and pestle, pound 2 tablespoons fresh marjoram. Transfer to a bowl and gradually add ½ cup (125 ml/4 fl oz) extra virgin olive oil and 1 tablespoon lemon juice. Season. Thyme or oregano can be used instead of marjoram. Serves 4.


The Latin name for rosemary is Rosmarinus officinalis meaning ‘dew of the sea’, a reference probably to the fact that it grows near the sea. Dating back to Roman times, rosemary was used as much for its medicinal properties as for its aromatic flavour. It is a herb which should be used with discretion, as its distinctive flavour can easily overpower others. Rosemary is one of the most commonly used herbs in Italy, along with parsley, and is usually associated with roasts.

If possible, use only fresh rosemary, snipping the tips off the younger, more fragrant branches.

Main ingredient:
Chicken, Fresh herbs, Garlic


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