Rosemary Garlic Roast Chicken

I found several recipes I made in my previous house that I’ve yet to share. Score!! I have a habit of taking preparetion pictures of almost everything I cook and then forget about them. My phone is clogged up with hundreds of food pics. It needs a cleanse. Like me. Ehem… about time for another juice cleanse, methinks.

Back to the recipe. It’s been a while since the last roast chicken recipe and you know how much I like a good roast chicken recipe. Speaking about variations, in a recent Ina Garten interview by America’s Test Kitchen, she said that it’s so important to have 3 variations to 10 dishes you know well so that you can have recipes you’re comfortable with just enough variety that they feel refreshing. Love that advice! I think I’ve applied that to roast chicken pretty decently through the years. Thanks for the validation, Ina!

For this variation to our beloved roast chicken, I used a mix of fresh & dried spices: fresh rosemary & spring onions with garlic powder. I think garlic powder tastes so different from the fresh variety that can be over-powering if you have competing strong aromatics such as rosemary. It gives almost a nutty fragrance to the mix which is really a nice contrast.
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Herby butter!
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This is pretty much the ONLY way I ever roast a whole chicken nowadays.
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As the experts say, moisturise, moisturise, moisturise.
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Now that it’s slicked up, time for a turn in the oven while you potter about doing your thang.
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So nice & brown thanks to all that butter.
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So fragrant with all the herbs.
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Every part of the chicken is moist, nicely cooked & thoroughly flavoured because of the self-basting butter coating. All credits to the butter. Because butter is better. 😉
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Ughhhh… that crust.
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That’s a platter of chicken.
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Remember all that butter? We won’t drink all that oil up with the chicken but don’t toss it out too! I like to save that ultra flavoured drippings in the fridge to toss with pasta of fried rice. Instant seasoning!
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How else do you do roast chicken?


“And Jacob served seven years for Rachel; and they seemed unto him but a few days, for the love he had to her.” {Genesis 29:20}

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Rosemary Garlic Roast Chicken
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 1 Medium Roasting Chicken, spatchcocked
  • 4 oz (125 g) Butter, room temperature
  • 1 tbsp Garlic Powder
  • 1 sprig Rosemary, finely chopped
  • 1 sprig Spring Onion, finely chopped
  • 1 tbsp Salt
  • 1 tsp ground Black Pepper
  1. Preheat oven to 180 C or 375 F.
  2. In a bowl, stir together butter with all other ingredients.
  3. Pat dry chicken on both sides as best you can.
  4. Rub butter mixture evenly on both sides of chicken & lay on a roasting pan.
  5. Roast for appx 1 hour or until juices run clear when the thickest part of the thigh is poked.
  6. Leave to cool about 15 minutes before carving.
  7. Drain dripping as it's very oily.
  8. Serve!

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