Roasted Garlic-Rosemary Chicken
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What’s more comforting than a good, slow-roasted chicken? Well, probably a lot of things. A nice warm bath. A snuggle pile of fuzzy puppies. But there’s something nice about just slathering a chicken in all your favorite seasonings and sticking it in the oven for a few hours while you go about your day. It’s not quite the fanfare or fuss of a Thanksgiving turkey, but offers some of that same homeyness. This recipe is quick, flavorful, and features three of my favorite flavors: garlic, rosemary, and lemon. Yum!
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Roasted Garlic-Rosemary Chicken
This Roasted Garlic-Rosemary Chicken is quick to throw together, flavorful, and features three of my favorite flavors: garlic, rosemary, and lemon. Yum!
Equipment
- baking dish
Ingredients
- 1 onion chopped
- 1 whole chicken dressed for roasting
- 6 cloves garlic minced
- 2 tablespoons coconut oil
- 2 tablespoons sea salt
- 2 tablespoons lemon juice
- 1 tablespoon dried rosemary
- 1 tablespoon lemon zest
- 1/2 tablespoon ground black pepper omit for AIP
Instructions
- Heat the oven to 250 degrees F.
- In a large baking dish, arrange the onion slices in an even layer. Place the chicken on top.
- Combine the remaining ingredients and rub the seasonings over the chicken, then tent the chicken in foil and roast for 3 hours.
- Remove the foil and baste the chicken with the juices at the bottom of the pan. Return to the oven for 1 hour.
- Baste again, then return to the oven for 1 hour. Repeat until the chicken reaches 165 degrees F inside, if it hasn't already.
- When the chicken is done, let rest 10 minutes. Meanwhile, pour the juices into a saucepan and bring to a simmer. Reduce by half, 8-12 minutes, and pour over chicken to serve.