Rosemary Garlic Roast Chicken

Rosemary Garlic Roast Chicken Recipe
Photo: Tina Rupp; Styling: Renata Chaplynsky
A simple rub of garlic, mustard, and rosemary coats chicken before roasting for an elegant, classic entree.


4 servings (serving size: one-quarter cooked chicken, skin removed)

Recipe Time

Prep: 10 Minutes
Cook: 1 Hour, 10 Minutes

Nutritional Information

Calories 355
Fat 14 g
Satfat 4 g
Monofat 5 g
Polyfat 3 g
Protein 51 g
Carbohydrate 2 g
Fiber 1 g
Cholesterol 155 mg
Iron 3 mg
Sodium 473 mg
Calcium 46 mg


1 (3 1/2- to 4-pound) whole chicken, raw with skin
1/4 cup stone-ground mustard
1 large garlic clove, minced
1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried rosemary


1. Preheat oven to 375°.

2. Rinse chicken with cold water; pat dry with a paper towel. Place chicken, breast side up, on a rack in a shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine mustard, garlic, and rosemary; rub under loosened skin, and rub over breast and drumsticks.

3. Bake at 375° for 1 hour and 10 minutes or until internal temperature of thigh is 175°. Transfer the chicken to a carving board; let stand 5-10 minutes (temperature will rise to 180°). Carve chicken; transfer to serving plates.