Best 6 Garlic Rosemary Roast Chicken Recipes

GARLIC ROAST CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Preheat oven to 450 degrees F.
• Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

GARLIC-ROSEMARY ROAST CHICKEN

Steps:

• Heat oven to 400°F. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°F, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

GARLIC-ROSEMARY ROAST CHICKEN WITH JUS

Steps:

• Combine salt, garlic, and rosemary in zipper-lock bag; seal, pressing out air.
• Pound with meat pounder or rolling pin until garlic is crushed.
• Transfer to large container or stockpot, stir in 2 cups hot water, let stand 10 minutes.
• Add 1 1/2 quarts cold water, stir until salt is dissolved.
• Submerge chicken in brine and refrigerate 1 hour. Meanwhile, make paste.
• Stir all paste ingredients together in small bowl, let rest.
• Remove chicken from brine and pat dry with paper towels.
• Adjust oven rack to lower-middle position and heat oven to 450 degrees.
• Spray roasting pan and rack with non-stick cooking spray.
• Rub about 1 1/2 teaspoons of paste in cavity of chicken.
• Carefully loosen skin over breast and thigh on each side; slip half of remaining paste under skin on each side of breast, then, using fingers, distribute paste over breast and thigh.
• Rub all sides of chicken with 2 teaspoons oil and season with pepper.
• Toss 10 garlic cloves with 1/2 teaspoon olive oil.
• Scatter in bottom of pan.
• Set chicken breast-side down on prepared V-rack and roast 15 minutes.
• After 15 min, remove roasting pan from oven; decrease oven temperature to 375 degrees. Rotate chicken breast-side up; brush breast with 1 teaspoon oil.
• Add 1 cup broth and 1/2 cup water to pan and continue to roast until chicken is medium golden brown adding more water to roasting pan if liquid evaporates.
• Tip chicken to allow juices in cavity to run into roasting pan. Transfer chicken to large plate.
• Remove roasted garlic cloves to cutting board.
• Using wooden spoon, scrape up browned bits in roasting pan and pour liquid into 2-cup liquid measuring cup.
• Allow liquid to settle; meanwhile, peel garlic and mash to paste with fork.
• Using soup spoon, skim fat off surface of liquid (you should have about 5/3 cup skimmed liquid; if not, supplement with water).
• Transfer liquid to small saucepan, then add wine, rosemary sprig, remaining ¾ cup broth, and garlic paste; simmer over medium-high heat, until reduced to about 1 cup, about 8 minutes.
• Add accumulated juices from chicken and discard rosemary sprig; adjust seasonings with salt and pepper to taste.
• Carve chicken and serve with jus.

ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE

Steps:

• Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.
• Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
• Position rack in center of oven and preheat to 400°F. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter and serve.
• *Available in the spice section of most supermarkets.
• WHAT TO DRINK:
• Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavors.

ROAST CHICKEN WITH ROSEMARY-GARLIC PASTE

Steps:

• Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil and lemon juice.
• Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like a book; place chicken, skin side up, on work surface. Carefully loosen skin from breast and thigh meat; rub herb mixture under skin. Rub any remaining herb mixture on outside of chicken. If you don't have enough herb mixture, make sure to rub some oil and lemon to cover the outside of the chicken.
• Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, on top of rosemary sprigs in dish.
• DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.
• Position rack in center of oven and preheat to 400°F.
• Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 170°F, about 1 1/2 hours. Transfer chicken to platter, let rest for at least 10 minutes, then serve.

ROAST CHICKEN WITH ROSEMARY GARLIC PASTE

Steps:

• Blend rosemary leaves and next 4 ingredients in a mini processor until coarse paste forms. Mix in oil. Rub 1 tsp herb mixture over bone side of chicken. Turn over and open like a book. Place chicken skin side up and loosen skin, rub remaining herb mixture over meat under skin. Rub remaining mixture over the skin. Place rosemary sprigs in baking dish. Place chicken skin side up. Let stand at room t 1 hour before roasting. Position rack in the middle of the oven and roast chicken in 400F uncovered until thermometer reads 170F (~1 1/2 hrs)