I’m gearing up for a bakefest….and so I tested the oven the other day.
As you all know we just moved in and the oven hasn’t been used yet. I’m considering this as a break-in.
Roasted Chicken is my “break-in food of choice” because….
a. It’s fool-poof
b. It’s a family favorite
c. we had no food for dinner the other day and we needed something easy to cook, comforting, and delicious
d. all of the above
If you answered D, then you are correct.
I had a great smelling house the night this chicken was cooking!
Ykaie was dancing and playing guitars on Kinect , but she stopped when she smelled aroma of roasted chicken as it wafted from the kitchen to the living room. She couldn’t wait to eat dinner after that.
This is the first time I’ve tried roasting whole chicken. I’ve always roasted quarter chickens because I think it’s more convenient and it’s easier to cook. To add more truth, I’m also intimidated to roast whole chickens because I’m afraid it won’t get cooked through and turn out raw inside.
I’m so glad this Garlic Rosemary Roasted Chicken turned out really good. The only problem was that I cut up the veggies too small thinking they aren’t going to be cooked through as well. The potatoes and carrots shrank and were overcooked. They still tasted wonderful, though because they soaked up all the drippings of the chicken.
I’m ready for my next roasted chicken dish!Print
Garlic Rosemary Roasted Chicken
- 1 whole chicken
- 2 garlic heads, halved
- 4 cloves garlic, minced
- 1 tbsp dried rosemary
- 1 tsp dried thyme
- salt and pepper
- 1/2 cup olive oil
- 2 potatoes, cut into pieces
- 1 carrot cut into pieces
For the gravy
- 2 tbsp butter
- 1 tbsp flour
- 2 cloves garlic, minced
- 1 beef cube
- 3 cups water
- salt and pepper
- Rinse and dry the chicken and place it on roasting pan.
- Place in the refrigerator uncovered, until ready to cook dinner. (this helps the skin dry out)
- Preheat oven to 220ºC (425ºF)
- Rub the entire chicken with salt, rosemary, thyme, and minced garlic including the inside.
- Place your cut up veggies on the side and sprinkle them with salt and what’s left of the herbs. The halved garlic heads goes in the four corners of your pan.
- Drizzle with olive oil.
- Roast in oven for 1½ hours or until juices run clear.
- Loosely tent with foil during the last 30 minutes of cooking to prevent the skin from over-browning.
- Make gravy while waiting for your chicken to finish cooking.
- Heat butter in a pan with the garlic.Let garlic infuse butter with flavor. Make roux, by adding flour and continue stirring until roux is golden brown in color. Add beef cube and continue stirring.Pour in water and bring it to a boil. Season with salt and pepper to taste.
- Take chicken out of the oven and allow to rest at room temperature for 20 minutes before slicing.
- Serve with gravy.
Wowwwww, this really looks so yummy!!!
Roast chicken is a great way to break in an oven — it’s something most of us could do in our sleep, so it really tells us a lot about how the oven cooks. Anyway, this looks totally delish — thanks so much.
Yeah, I think so too John!
Now that looks good! Rosemary is really good with chicken!
You are an angel! I just took out my chicken out from the freezer, I will try this out but with cut chicken first fortunately I have all the ingredients. yey! Excited to try it out.. goodluck to me! 😉
I’m sure your chicken turned out alright!
Lucky you! I hope I can master this recipe. That is so tempting
The recipe is very easy.
I just ate my lunch and the roasted chicken still makes me hungry since it really looks so tempting and delicious.
Awwww, thanks Franc!
Congrats for breaking in the oven in your new kitchen! 🙂 Your roasted chicken looks great. Whenever we need to roast chicken, I ask my hubby to do it because we love his recipe. 🙂
Thank you Janice! Share naman the recipe of your hubby so I can also try it.
Yay to the new oven! We love roasted chicken at home too!
Wow this receipts is the best of all , i love to try it.
Aw bigla aqng nagutom nang makita ko ito, heheh. This dish looks so delicious and so yummy. Grabe i want to taste it. I wish we had oven here.
now that totally looks great and looks yummy – sakto d pa ako nagllunch haha
I’ve tried doing rosemary on chicken but I honestly prefer the lime and pepper type of roasts, I guess. typical taste in chicken, that’s me. 🙂 or maybe I haven’t really found a good recipe for one yet. Maybe I’ll give your recipe a shot.
I do hope you like my recipe May.
I love oven-roasted chicken! My Mom would make it once every Sunday! She just made one just like this last Sunday! I particularly love the fat/oil/sauce left at the bottom of the pan. 😀
Same here! I love to drizzle some of the drippings over rice.
Wow yummy! Ansarap siguro to be your friend or relative haha! laging busog! I’ll bookmark this for the new years! hihI!:)
LOL! Thanks Jho!
Naku we love roasted chicken din! Parang its every pinoy’s fave no? Your version looks yummy though. Sana kaya gayahin ni hubby ko. Sya marunong magluto smen eh. 🙂
Pakita mo kay hubby paara gayahin nya 🙂 Hope he likes it, though.
Hi Mommy peach! Lagi ko po ginagawa mag roast ng chicken. Mahilig kasi ako manood ng cooking show sa Food Network. I just twist the ingredients kasi not all affordable dito sa pinas. But definitely i want to try your sauce. Thanks
You’re welcome. I hope you like it.
This really made my mouth water! I wish I could cook as well as you. I’d love to stay at your home :))
I am sooo glad I found this recipe! Tagal ko ng balak mag roast ng whole chicken pero natatakot nga ako. I will do this very soon. Maraming salamat!
I hope you like this Niccquee!