Rosemary Garlic Roast Chicken

A simple rub of garlic, mustard, and rosemary coats chicken before roasting for an elegant, classic entree.

Health DECEMBER 2005

  • Yield: 4 servings (serving size: one-quarter cooked chicken, skin removed)
  • Cook time: 1 Hour, 10 Minutes
  • Prep time: 10 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 355
  • Fat: 14g
  • Saturated fat: 4g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3g
  • Protein: 51g
  • Carbohydrate: 2g
  • Fiber: 1g
  • Cholesterol: 155mg
  • Iron: 3mg
  • Sodium: 473mg
  • Calcium: 46mg

Go to Full Version of

Rosemary Garlic Roast Chicken Recipe