When having guests for dinner, nothing smells better than Garlic Rosemary Roasted Chicken with Vidalia Onions. This is my all-time favorite way to roast a chicken. The meat is succulent, and the aroma and flavor are standout company fare.
Serve it hot, or cook it ahead of time and serve it cold. Just slice the meat and lay it out on a platter along with a selection of salads and vegetables for an easy company meal.
Garlic Rosemary Roasted Chicken Cooking Video
1 roasting chicken, about 5-6 lbs.
6-8 cloves garlic, minced
1 Tablespoon fresh rosemary, minced
2 teaspoons kosher salt
3 Vidalia onions, peeled (optional)
Preheat oven to 450 degrees. Line a roasting pan with aluminum foil for easy cleanup.
Mince together the garlic, rosemary and salt, mashing the garlic with the side of your knife occasionally, to form a paste.
Remove the neck, giblets and gizzard from the cavity of the chicken and discard or reserve for another use. Pat the chicken dry with paper towels. Carefully loosen the skin on the breast, legs and thighs by sliding your fingers under the skin starting at the neck and breast area.
Work the garlic and rosemary paste under the skin of the chicken, making sure you get some down around the legs and thighs.
Place chicken on a rack in the roasting pan. Tuck the wing tips under the back so that they do not burn. Insert an onion into the chicken cavity, and place remaining onions around chicken.
Place chicken in a very hot 450 degree oven and set the timer for 30 minutes. Then turn the oven down to 350 degrees, without opening the oven door, and roast for another 1-1/2 hours, or until an instant read meat thermometer inserted into the thigh registers 180 degrees.
Remove from the oven and tent with foil. Allow it to rest for at least 10 minutes so that the meat juices redistribute throughout the chicken.