Roast Chicken With Rosemary Garlic Paste

Prep Time
Cook Time
1h 45m
Ready In

"We liked chicken cooked this way. The original recipe called for juniper berries (which I skipped) - this called for a whole chicken butterflied."

Original recipe yields 6 servings


  • Serving Size: 1 (383.6 g)
  • Calories 383.9
  • Total Fat - 10.8 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 907.2 mg
  • Sodium - 551.8 mg
  • Total Carbohydrate - 0.4 g
  • Dietary Fiber - 0 g
  • Sugars - 0 g
  • Protein - 66.9 g
  • Calcium - 45.2 mg
  • Iron - 9.5 mg
  • Vitamin C - 14.8 mg
  • Thiamin - 0.1 mg

Step 1

Combine the rosemary with the next 3 ingredients (-salt -- if you choose to add juniper berries they are also added now) in a mortar and pestle and crush them until a smooth paste forms. Mix in the oil.

Step 2

Rinse chicken and pat it dry.

Step 3

Rub 1 teaspoon of the herb mixture over the bone side of the chicken. Turn chicken over and open like a book, place chicken skin side up on a work surface. Loosen skin from breast and thigh and rub remaining herb mixture under the loosened skin. Any remaining herb mixture rub on the outside of the chicken.

Step 4

Place rosemary sprigs in a 13 x 9 x 2 baking dish. Place chicken skin side up on top of rosemary sprigs.

Step 5

Preheat oven to 400 degrees F.

Step 6

Roast chicken uncovered for 1 1/2 hours or until meat thermometer registers 170 degrees F.

Tips & Variations

No special items needed.



Simply Delicious! The rosemary, garlic, and peppercorns give this chicken a classic and such a tasty stand-by that provided not one complaint. The skin crisped up so nicely and the juices secreted rosemary/garlic yumminess spooned over the chicken. It is comfort at it's best. I added more garlic than noted but otherwise followed as written. Thanks so much, ellie for sharing! Made it for Billboard Tag.

review by:
(14 Sep 2019)


Delicious! I didn't make a whole chicken, so I used some of the rosemary paste on some potatoes and roasted them with the chicken. We loved it!

review by:
(25 Feb 2016)