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Rosemary Roasted Chicken

This rosemary roasted chicken recipe is a dish for all seasons. It goes well with a garden salad in spring-summer and seasonal vegetables in autumn-winter. We are going to roast a whole chicken big enough for a family of 4 people. Before I met my husband, I loved to roast a chicken and then use its meat for other dishes during the week, a whole roasted chicken lasted me all week and was a time saver and very economical too! So, if you have any chicken leftovers after eating your roast dinner take a look at the leftover chicken recipes below.

Recipe Nutritional Profile: Diabetes Appropriate, Heart Healthy, Healthy Weight, High Protein, Low Calorie, Low GI, Low Carbs, Low Saturated Fat, Low Sodium, Dairy and Gluten Free, Good Source of Vitamin B-6, Niacin, Phosphorus and Selenium.

Serves 4:

Preparation time: 10 min

Cooking time: 1 hour 45 min,

Rosemary Roasted Chicken Recipe
Nutrition Facts
Per 1 Serving
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Total Carbohydrates
Dietary Fiber
Vitamin B6    54% Niacin    105%
Phosphorus    43% Selenium    74%
Potassium    13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The information provided here is approximate and does not include: possible substitutions, optional ingredients and ingredients to taste. How did we calculate Recipe Guidelines?



1 x approx 1.4kg organic or free range chicken;

10 rosemary sprigs;

3 garlic cloves pushed through a garlic press;

3 unpeeled garlic cloves;

1 tbsp. of olive oil;

Salt and pepper.

How to Roast a Chicken:

  • Heat the oven to 180C/350F/gas mark 4.
  • Wash the chicken and pat dry with kitchen paper inside and out.
  • Place in the middle of the roasting dish.
  • To prepare the rosemary, remove the wooden stalk and finely chop the rosemary leaves.
  • Blend together the rosemary, garlic, olive oil and seasoning using either a food processor, pestle and mortar or a hand blender.
Chicken Ready for Stuffing
Chicken Prepared with Herbs
Preparing the Herb Mix
Ready for the Oven
  • Carefully separate the skin from the meat and rub the rosemary, garlic and oil mix under the skin, then put the skin back on.
  • Season the chicken, cover the baking dish with foil and put in the preheated oven.
  • After 40 min of cooking remove the foil and continue cooking until the chicken is fully cooked, to test if the chicken is ready pierce the thigh with a skewer, juices should run clear.
  • When the chicken is cooked, let the bird rest for at least 10 minutes (inside the oven if you wish), then carve and serve with seasonal, steamed or roasted vegetables.

The rosemary roasted chicken nutrition facts shown in the table above are for the skinless and boneless chicken meat.

Leftover Chicken Recipes

Chicken and Vegetable Soup Recipe

Chicken Vegetable Soup Recipe

Ingredients: chicken leg, celery, red pepper, green peas, onion, garlic, etc.

Cooking time: 20 min, 133 kcal, 5g of net carbs.

Low Carb Chicken Fajitas

Low Carb Chicken Fajitas

An excellent recipe to use up chicken leftovers. Ingredients: chicken, pepper, onion, tomato salsa, guacamole, sour cream and lettuce. Total time 10 min, 258 kcal, 5g of net carbs.

Chicken Cauliflower Soup

Chicken Cauliflower Soup

Ingredients: chicken, cauliflower, ham, onion, garlic, sage.

Cooking time: 20 min, 133 calories, 3g of net carbs.

Author: Lana Soko

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