Rosemary-Ginger Chicken Recipe

Name: Rosemary-Ginger Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3-pound) roasting chicken; 2 tablespoons chopped fresh rosemary; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh sage; 1 tablespoon chopped fresh thyme; 3 tablespoons minced garlic; 1 tablespoon olive oil; 1 teaspoon kosher salt; 1 teaspoon ground red pepper; 1 teaspoon chopped peeled fresh ginger; 1 teaspoon grated lemon rind; 2 tablespoons fresh lemon juice; Cooking spray

Servings: persons

1 (3-pound) roasting chicken
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
3 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon ground red pepper
1 teaspoon chopped peeled fresh ginger
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
Cooking spray

1
Remove and discard giblets and neck from chicken. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
2
Combine rosemary and the next 10 ingredients (through juice). Rub garlic mixture under loosened skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half; insert tips of drumsticks into slits. Place chicken in a large zip-top plastic bag; seal bag. Refrigerate at least 2 hours or up to 8 hours.
3
Preheat oven to 425u00b0.
4
Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Add water to pan to a depth of 1/4 inch. Place rack in pan. Bake at 425u00b0 for 40 minutes or until a thermometer inserted into meaty part of thigh registers 180u00b0. Remove from oven; cover loosely with foil. Let stand 5 minutes, and discard skin.

110

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (3-pound) roasting chicken, 2 tablespoons chopped fresh rosemary, 1 tablespoon chopped fresh parsley, 1 tablespoon chopped fresh sage, and more.

Yes, Rosemary-Ginger Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rosemary-Ginger Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions