Garlic-Roasmary Roast Chicken - - Jackson, MS

Jackson Heart Clinic

Garlic-Roasmary Roast Chicken

  • Olive or Vegetable Oil Cooking Spray
  • 8 Cloves Garlic, Finely Chopped
  • 1 tsp. Salt
  • Kitchen Twine
  • 3 Tbsp. Finely Chopped Fresh Rosemary Plus Sprigs For Garnish
  • 1 Roasting Chicken (6-7 lbs)
  • 1 Lemon, Sliced (Optional)


Heat oven to 400°.  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°, about 1¾ hours.  Let stand 10 minutes before carving.  Garnish with rosemary sprigs and lemon slices, if desired, and serve.

Per Serving:

  • Calories 221
  • Total Fat 8.5g
  • Sat. Fat 2.3g
  • Carbohydrates 1.2g
  • Fiber 0.2g
  • Protein 33g

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