Roasted Rosemary Chicken

Roasted Rosemary Chicken


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Who doesn’t like the smell of roasted chicken in the kitchen? With this savoring recipe, you can achieve that addicting aroma. The secret is Dijon mustard and rosemary, no salt and pepper necessary. This chicken can also be the perfect meal for an at-home dinner date. Win your bae’s heart with this delicious Roasted Rosemary Chicken.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 1 whole chicken
  • 4 garlic cloves, pressed
  • 1 lemon, cut in wedges
  • 2 tablespoons of Dijon mustard
  • 1 tablespoon of rosemary
  • 2 sweet potatoes, peeled and cubed
  • 2 zucchinis, sliced
  • 2 cups of red cherry tomatoes
  • 2 carrots, peeled and sliced

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Preheat the oven at 425F.
On a flat surface, peel and cut the sweet potatoes in cube form. Cut the zucchinis in slices. Peel and slice the carrots. In a large mixing bowl, season the vegetables with salt and pepper and a drizzle of olive oil.
On a flat surface, cut the lemons in wedges and press the garlic cloves. Place the lemon wedges and the pressed garlic cloves inside the chicken. Tie the chicken legs with strings to prevent the garlic cloves and lemons wedges from falling out. Then, season the chicken with Dijon mustard, forward and back.
Place the whole chicken and vegetables in a large baking dish or pan. Bake for 1 hour and turn over the chicken every 30 minutes. To enhance the crispy brown skin, bake the chicken for another 15 minutes.
Place it on a serving dish

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