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Rosemary Garlic Roast Chicken

Photo: Tina Rupp; Styling: Renata Chaplynsky
Prep time 10 mins
Cook time 1 hr, 10 mins
Yield 4 servings (serving size: one-quarter cooked chicken, skin removed)
A simple rub of garlic, mustard, and rosemary coats chicken before roasting for an elegant, classic entree.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.