Roasted Rosemary Chicken
Indulge in this mouthwatering roasted chicken infused with fragrant rosemary, creating a savory delight that’s hard to resist. Paired with a fluffy corn soufflé that adds a touch of sweetness and vibrant green beans sautéed to perfection, this dish is a comforting feast for any occasion. Get ready to impress your taste buds and your guests with this easy-to-make culinary masterpiece!
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Roast chicken at 425°F initially for 20 minutes, then reduce to 375°F to finish cooking - the high heat creates crispy skin through rapid moisture evaporation while the lower temperature prevents overcooking the breast meat.technique425°F to 375°F
- ✓Dry brine the chicken with 1% salt by weight for 4-24 hours before cooking to break down muscle proteins and increase moisture retention by up to 15%.timing1% salt, 4-24 hours
- ✓Place fresh rosemary sprigs under the skin rather than just on top - the fat layer protects the herbs from burning while infusing the meat with aromatic compounds that are fat-soluble.technique
- ✓Let the roasted chicken rest for 10-15 minutes before carving to allow collagen fibers to relax and redistribute juices, preventing up to 30% moisture loss.timing10-15 minutes
- ✓Use a probe thermometer and pull the chicken at 160°F in the thickest part of the thigh - carryover cooking will bring it to the safe 165°F while preventing dry breast meat.equipment160°F internal temp
Share this recipe
Prep
15
min
Cook
60
min
Serves
4
people
Level
intermediate
Share this recipe
Roasted Rosemary Chicken
Indulge in this mouthwatering roasted chicken infused with fragrant rosemary, creating a savory delight that’s hard to resist. Paired with a fluffy corn soufflé that adds a touch of sweetness and vibrant green beans sautéed to perfection, this dish is a comforting feast for any occasion. Get ready to impress your taste buds and your guests with this easy-to-make culinary masterpiece!
📝 Ingredients
👨🍳 Instructions
💡 Pro Tips
- ✓Roast chicken at 425°F initially for 20 minutes, then reduce to 375°F to finish cooking - the high heat creates crispy skin through rapid moisture evaporation while the lower temperature prevents overcooking the breast meat.technique425°F to 375°F
- ✓Dry brine the chicken with 1% salt by weight for 4-24 hours before cooking to break down muscle proteins and increase moisture retention by up to 15%.timing1% salt, 4-24 hours
- ✓Place fresh rosemary sprigs under the skin rather than just on top - the fat layer protects the herbs from burning while infusing the meat with aromatic compounds that are fat-soluble.technique
- ✓Let the roasted chicken rest for 10-15 minutes before carving to allow collagen fibers to relax and redistribute juices, preventing up to 30% moisture loss.timing10-15 minutes
- ✓Use a probe thermometer and pull the chicken at 160°F in the thickest part of the thigh - carryover cooking will bring it to the safe 165°F while preventing dry breast meat.equipment160°F internal temp