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Roasted Rosemary Chicken

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  Chicken broth 500 Milliliter
  Lemon juice 80 Milliliter
  Liquid honey 45 Milliliter
  Chicken 2 1⁄4 Kilogram
  Rosemary sprigs 8
  Garlic head 1
  Butter 30 Milliliter
  All purpose flour 30 Milliliter
  White wine 60 Milliliter
  Salt To Taste
  Pepper To Taste

Place 1 cup (250 ml) of the chicken broth, lemon juice and honey into a sauce pan.
Bring to a boil.
Reduce heat and simmer until liquid is reduced by half.
With a small knife, cut a pocket between the skin and breasts on both sides of the chicken.
Insert a sprig of rosemary in each.
Thoroughly rub the chicken with the garlic then season generously with salt and pepper.
Place the remaining rosemary, along with the garlic, into the cavity.
Place in a roaster, roast for 2 3/4 to 3 1/2 hours, basting often during the last hour of cooking.
Remove chicken from roaster, strain the drippings through a fine sieve.
Heat the butter in a sauce pan and add the flour.
Reduce heat and cook until roux is golden brown.
Add the wine, drippings and remaining chicken broth.
Reduce heat and simmer until sauce thickens.
Carve the chicken and serve with the gravy.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
30 Minutes
Cook Time: 
240 Minutes
Ready In: 
270 Minutes

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 484 Calories from Fat 247

% Daily Value*

Total Fat 27 g42.3%

Saturated Fat 8.7 g43.5%

Trans Fat 0 g

Cholesterol 157.2 mg52.4%

Sodium 313.9 mg13.1%

Total Carbohydrates 9 g3.1%

Dietary Fiber 0.47 g1.9%

Sugars 4.2 g

Protein 47 g93.2%

Vitamin A 6.9% Vitamin C 9.7%

Calcium 4.3% Iron 12%

*Based on a 2000 Calorie diet

Roasted Rosemary Chicken Recipe