This rosemary roasted chicken is inspired by my time in Italy. When I was in Vicenza at a downtown open-air market, I smelled scrumptious roast chicken from a stand. So, I bought one and saw what they stuffed in the cavity to make it taste so good. I prepare turkey this way, too.
Ingredients
- whole chicken, rinsed: 1 piece (3 pound)
- salt and pepper: (to taste)
- onion, quartered: 1 piece
- fresh rosemary: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
Preheat the oven to 350 degrees F (175 degrees C).
-
Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.
-
Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).
