Garlic Rosemary Roasted Chicken

5 from 2 reviews


  • 1 whole chicken
  • 1 garlic head, minced
  • 1 tbsp dried rosemary
  • salt and pepper
  • ½ cup olive oil + 2 tbsp olive oil
  • juice of half a lemon
  • 2 potatoes, cut into pieces
  • 1 carrot cut into pieces
  • 1 large broccoli, cut into pieces

For the gravy

  • 2 tbsp butter
  • 1 tbsp flour
  • 2 cloves garlic, minced
  • 1 chicken cube
  • 3 cups water
  • salt and pepper


  1. Combine the olive oil and lemon juice in a small bowl. Set aside.
  2. Rinse and dry the chicken and place it on a large bowl.
  3. Rub the entire chicken with salt and pepper, rosemary and minced garlic including the inside.
  4. Transfer to a large ziplock/sando bag. Pour in the olive oil and lemon mixture and rub until the whole chicken is coated with the marinade.
  5. Place in the refrigerator until ready to cook dinner.
  6. Preheat oven to 200ºC .
  7. Place your chiiken in a roasting pan and then place cut up veggies on the side – potatoes, carrots, broccoli) and sprinkle them with salt and dried rosemary. Drizzle with a bit of olive oil.
  8. Roast in oven for 1 hour and 15 minutes or until juices run clear.
  9. Loosely tent with foil during the last 30 minutes of cooking to prevent the skin from over-browning.
  10. Make gravy while waiting for your chicken to finish cooking.
  11. 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 chicken cube and continue stirring.Pour in water and bring it to a boil. Season with and pepper to taste.
  12. Take chicken out of the oven and allow to rest at room temperature for 20 minutes before slicing.
  13. Serve with gravy.