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Rosemary Roasted Chicken

Cuisine:

    I love roasted chicken. It is a childhood favorite that always brings a smile to my face. This recipe is a slow cook recipe. The time taken to prep is minimal but the waiting is the hard part because the smells are amazing.

    • Medium

    Directions

    The first step is the longest part of the entire processes is the brining of the chicken.  Brine is a salt and sugar solution that is used to create a moist bird that is almost fool proof when it comes to cooking chicken.  The chicken will be neither salty nor sweet just tender and juicy.

    In a large 6-8 quart pot pour in salt and sugar with enough water (5 quarts) to make a salty sweet liquid.  Placed the cleaned whole chicken in the solution and refrigerate for 6-8 hours or overnight.

    Take the chicken out of the brine and pat completely dry.  This will insure the skin of the chicken will crisp up during the roasting.  Return the chicken to the fridge for 2-3 hours to make sure the chicken in completely dry.

    Preheat oven to 450 degrees. Take of the chicken 30 minute before cooking to bring to room temp.

    With your fingers create a pocket between the skin on the breast of the chicken and flesh.  Insert a few springs of rosemary just under the skin.  Insert more rosemary inside the cavity of the chicken.

    Rub the entire bird with olive oil.  The chicken should glisten when you are done.  Then crack fresh black pepper over the entire chicken.

    Place the chicken breast down in your roasting pan. I recommend using a roast rack.

    Roast at high heat 450 degrees Fahrenheit for 15 minutes.

    After 15 minutes turn the heat down to 250 degree Fahrenheit and roast for another 4 hours.

    Around midway turn the chicken over so the breast with start to get more color. The general rule of thumb is 12-15 minutes per pound is the roasting time.  I used a 5.5 lbs chicken.

    Yes, the roasting time is long but the end result is worth the time invested.

    The chicken is ready when the internal temperature is 165 degrees Fahrenheit.

    Let the chicken rest for 15 minutes before carving.

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    Steps

    1
    Done

    In a large 6-8 quart pot pour in salt and sugar with enough water (5 quarts) to make a salty sweet liquid. Placed the cleaned whole chicken in the solution and refrigerate for 6-8 hours or overnight.

    2
    Done

    Take the chicken out of the brine and pat completely dry. This will insure the skin of the chicken will crisp up during the roasting. Return the chicken to the fridge for 2-3 hours to make sure the chicken in completely dry.

    3
    Done

    Preheat oven to 450 degrees. Take of the chicken 30 minute before cooking to bring to room temp.
    With your fingers create a pocket between the skin on the breast of the chicken and flesh. Insert a few springs of rosemary just under the skin. Insert more rosemary inside the cavity of the chicken.

    4
    Done

    Rub the entire bird with olive oil. The chicken should glisten when you are done. Then crack fresh black pepper over the entire chicken.

    5
    Done

    Place the chicken breast down in your roasting pan. I recommend using a roast rack.

    6
    Done

    Roast at high heat 450 degrees Fahrenheit for 15 minutes.

    7
    Done

    After 15 minutes turn the heat down to 250 degree Fahrenheit and roast for another 4 hours.

    8
    Done

    Around midway turn the chicken over so the breast with start to get more color. The general rule of thumb is 12-15 minutes per pound is the roasting time. I used a 5.5 lbs chicken.

    9
    Done

    Yes, the roasting time is long but the end result is worth the time invested.
    The chicken is ready when the internal temperature is 165 degrees Fahrenheit.
    Let the chicken rest for 15 minutes before carving.

    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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