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Roast Chicken with Rosemary


"When I was in Vicenza, Italy at an open market downtown, I smelled this scrumptious smell of roast chicken at this stand. So I bought one of their chickens and looked what they stuffed in the cavity to make it taste so good! I also do my turkeys like this too!"
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2 h 10 m servings 291 cals
Original recipe yields 6 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 1.3g
  • < 1%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Season chicken with salt and pepper to taste. Stuff with the onion and rosemary. Place chicken in a 9x13 inch baking dish or roasting dish.
  3. Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 580
  1. 806 Ratings

Most helpful positive review

This was delicious with all the alterations offered by reviewers. I made the following suggestions based upon all the reviews: *cooked on rack to have crispy bottom *added quartered potatoes (s...

Most helpful critical review

USE A MEAT THERMOMETER! I followed the 20 minute/pound advice of several reveiwers, and did NOT cook my 3-lb chicken 2 to 2-1/2 hours as the original recipe recommended. Was I ever sorry! It l...

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Most positive
Least positive

This was delicious with all the alterations offered by reviewers. I made the following suggestions based upon all the reviews: *cooked on rack to have crispy bottom *added quartered potatoes (s...

I combined this recipe with another one from AllRecipes for lemon chicken. I added the rosemary and onion, but then also rubbed the bird with olive oil, a lot of salt, and the juice from one le...

I have enjoyed cooking for a many years & this was by far the best chicken that has ever come out of my oven. I mixed a tablespoon or so of olive oil w/ crushed garlic, rosemary, paparika & lem...

I made this twice in the past two weeks - it's astonishing how little work will yield such amazing results! After reading the reviews, I did the following: brined the chicken beforehand (you ca...

Wow. This roast chicken was awesome! I slipped some butter and fresh rosemary under the skin especially around the breast and thighs. I rubbed olive oil over the chicken, squeezed one lemon o...

This is a good base for rosemary chicken. It was delicious and tender but i also rubbed rosemary and a table spoon of butter underneath the skin, squeezed some lemon from a whole lemon on top, t...

This makes a fantastic dinner! I put carrots & quartered potatos in the pan around the chicken and poured a little chicken broth over them. This was an awesome one pot meal. I cooked mine in a...

This is a really valuable recipe. I've made variations of this many times, sometimes using tarragon or thyme instead of rosemary. No matter what herb I decide to use, the technique of this recip...

This was very simple and very good. I also added a garlic clove cut in half to the chicken cavity. When I roast chickens I always make 2 (for leftvoer recipes)and the recipe doubled very nicel...