Ingredients for Roast Chicken With Rosemary Garlic Paste
- Fresh Rosemary Leaf
- 1 teaspoon juniper berries (or 2 teaspoons Worcestershire sauce)
- Garlic Cloves
- Black Peppercorns
- Fine Sea Salt
- 2 tablespoons olive oil
- Roasting Chickens
- Rosemary Sprigs
- Fresh Lemon Juice
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How to Make Roast Chicken With Rosemary Garlic Paste
- Preheat oven to 400°F (200°C).
- Make the rosemary garlic paste: Combine 4 cloves garlic (minced), 2 tablespoons fresh rosemary (chopped), 1 teaspoon salt, 1/2 teaspoon black pepper, and 2 tablespoons olive oil in a small bowl.
- Butterfly the chicken: Cut along both sides of the backbone with kitchen shears, then flatten the chicken.
- Prepare the chicken: Place the chicken in a roasting pan. Spread the rosemary garlic paste evenly over the chicken. Squeeze the juice of 1 lemon over the chicken and arrange lemon slices around it. If using, add 1 teaspoon juniper berries or 2 teaspoons Worcestershire sauce.
- Roast: Roast for 70-90 minutes, or until the internal temperature reaches 165°F (74°C). Check after 70 minutes. Cooking time may vary depending on your oven and chicken size.
- Rest: Remove from oven and let rest for 10-15 minutes before carving and serving.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
0g
Fat
70g
Carbs
0g