Roast Chicken with Rosemary

I know this is a simple recipe, but I have many friends who are afraid of roasting chickens. Seriously – try it. You’ll wonder what took you so long to try it. It is SO easy.

– Roasting chicken
– Salt and Pepper to taste
– One whole onion
– Rosemary

1. First things first – rinse the chicken. If the chicken has all the “innards” take those out – you can either toss them or use the neck to cook into the gravy.
2. Season chicken with salt, pepper, and rosemary sprigs. Put onion in the cavity.
3. Place chicken in a roasting dish, or a casserole dish.
4. Cook chicken at 350 until juices run clear and the internal temp reaches 165. (about 20-25 minutes per pound)

Enjoy! Seriously, how simple is that? You’ll feel like Miss Susie Homemaker when you pull out a beautiful chicken out of the oven.


  1. Jamie says:

    This is def. on my list of meals for this week! So do you cut the onion before it goes in the cavity? I realize it says "1 whole onion" but I wasn't sure if it was just referring to the amount of onion or what?? It probably wouldn't matter much either way, right? lol

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