Garlic Rosemary Roasted Chicken

3.7 from 3 reviews


  • 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


  1. Rinse and dry the chicken and place it on roasting pan.
  2. Place in the refrigerator uncovered, until ready to cook dinner. (this helps the skin dry out)
  3. Preheat oven to 220ºC (425ºF)
  4. Rub the entire chicken with salt, rosemary, thyme, and minced garlic including the inside.
  5. 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.
  6. Drizzle with olive oil.
  7. Roast in oven for 1½ hours or until juices run clear.
  8. Loosely tent with foil during the last 30 minutes of cooking to prevent the skin from over-browning.
  9. Make gravy while waiting for your chicken to finish cooking.
  10. 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.
  11. Take chicken out of the oven and allow to rest at room temperature for 20 minutes before slicing.
  12. Serve with gravy.