Roasted Chicken with Rosemary
4 servings
35 minutes
Rosemary roasted chicken is an exquisite dish of French cuisine that combines simplicity and sophistication. Historically, roasted poultry with aromatic herbs was popular among the French aristocracy. This recipe highlights the rich flavor of tender meat complemented by the woody notes of fresh rosemary and the spiciness of garlic. The crispy golden crust soaked in olive oil and balsamic vinegar makes it particularly appetizing. Served with potatoes lightly sprinkled with rosemary, it harmoniously complements the main dish. An ideal choice for a family dinner or festive gathering, rosemary roasted chicken impresses with its ease of preparation and deep flavor nuances, creating an atmosphere of coziness and gastronomic delight.
1
Preheat the oven to 200 degrees.
2
Place a sprig of rosemary, garlic, and balsamic vinegar inside the chicken. Generously sprinkle with salt and pepper. Tie the legs together.
- Rosemary: 2 pieces
- Garlic: 3 cloves
- Balsamic vinegar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
3
Brush the chicken skin with olive oil, and pour the leftovers onto the baking tray. Place the bird there, breast side up. Sprinkle with chopped rosemary.
- Olive oil: 2 tablespoons
- Rosemary: 2 pieces
4
Place in the oven and roast for 1 hour, turning every 15 minutes and basting with juices.
- Chick: 1.5 kg
5
Transfer the chicken to a warm plate and take a sprig of rosemary. Pour the chicken fat into a pan and add the broth. Bring to a boil and cook until thickened. Add salt and pepper to taste and pour into a sauceboat.
- Chicken broth: 125 ml
- Salt: to taste
- Ground black pepper: to taste
6
Serve with boiled potatoes sprinkled with rosemary.
- Rosemary: 2 pieces