Whole Roasted Chicken with Rosemary

Updated at: Thu, 17 Aug 2023 14:10:04 GMT

Step 1

Preheat the oven to 425°F.

Step 2

Place the chicken in a roasting pan or glass baking dish. Pat it dry.

Step 3

Place some of the shallots and garlic into the cavity of the chicken, and then scatter the rest around the chicken in the pan.

Step 4

Place the sprigs of rosemary into the cavity as well.

Step 5

Sprinkle the chopped rosemary, pepper, and salt over the chicken.

Step 6

Drizzle the oil over the chicken as well.

Step 7

Add about 1 cup water to the bottom of the pan.

Step 8

Roast the chicken for 25 minutes, then reduce the oven temperature to 325°F and bake for approximately 1 hour more.

Step 9

The chicken is done when its juices run clear or when internal temperature reaches 165°F.

Step 10

Exact timing will depend on the size of the chicken.

Step 11

Larger ones may take more time, while smaller ones will need less.

Step 12

Remove the chicken from the oven and place it on a plate; let it rest for about 10 minutes before you begin carving.

Step 13

Pour the pan juices through a fine-mesh strainer into a small saucepan.

Step 14

To make a gravy, whisk in 1 tablespoon arrowroot powder per cup of pan juices.

Step 15

Set the pan over medium-low heat and simmer until thickened.

Step 16

Season with salt and pepper to taste.

0 liked

0 disliked