The Rose Table’s Roasted Chicken

The Rose Table's Roasted Chicken 

There are few things in life I love as much as this roasted chicken recipe. It’s one of my most popular recipes because it’s so simple and turns out perfect every time. Pop this in the oven, pour a glass of wine, and crack open a good book. Or, if you’re hosting guests, throw this in the oven before your guests arrive, toss together a quick salad, and you won’t have a thing to worry about while you’re with your guests!

The Rose Table's Roasted Chicken 

The Rose Table's Roasted Chicken 


Note: I updated this post on April 16, 2020 with better photos & and a cooking video

This dish could not be easier (or cheaper) to make. I use freshly ground pepper and lemon sea salt to season the chicken and copious amounts of fresh rosemary. There is nothing that compares to roasted chicken, buttery onions, and the earthy flavor of rosemary. I very often make this just because I’m craving the potatoes cooked in chicken fat. They practically taste like candy!

The Rose Table's Roasted Chicken 
THIS is what chicken breast should always look like

How to Carve a Chicken:


#roastedchicken #howtocarveachicken #inthekitchen #tiktokfoodie

♬ In The Mood – Glenn Miller

You’ll want to start this a little over two hours before you want to serve it. You absolutely must let the chicken rest so the juices redistribute. Don’t rush it. It’s worth it. I made this for friends the other night, preceded by ratatouille, and apologized for serving a menu that was so not sexy. (Ratatouille, after all, is classic peasant food!) My friend took a bite and said, “Are you kidding? This is the sexiest chicken I’ve ever had.” Guten Appetit!

The Rose Table's Roasted Chicken 

The Rose Table’s Roasted Chicken 
Serves 4-6
1 5-6 lbs whole chicken, giblets removed
Salt (I like lemon sea salt but you could use table salt)
Pepper, freshly ground
2 Tbsp butter, melted

1 lemon, cut in half
1 garlic head, cut in half 
1 bunch thyme
3 sage sprigs
4 rosemary sprigs
2 small yellow onions
4-6 large red potatoes

  1. Preheat the oven to 425 degrees F.
  2. Cut potatoes and onions into quarters. Be careful not to break up the onions. If they’re too thin, they’ll burn. You want large quarters. Carefully toss with olive oil, about half what you would normally use to roast potatoes. Gently transfer to a 9×13 pan.
  3. Remove the chicken giblets. Rinse the chicken inside and out and pat dry with paper towel. Set chicken right on top of potatoes and onions. The chicken’s breast should face up, away from the pan.
  4. Generously salt and pepper the outside of the chicken.
  5. Fill the chicken cavity with lemon halves, garlic halves, thyme, rosemary, and sage.
  6. Brush the outside of the chicken with melted butter and sprinkle again with salt and pepper. This makes the skin extra delicious!
  7. Tie the legs together with kitchen twine, then use another piece of twine around the body to keep the wings against the chicken. This will prevent burnt wings.
  8. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove from the oven and cover with aluminum foil for about 20-30 minutes.
  9. Carve the chicken and arrange on a platter with the potatoes and onion. Pour the juice from the pan right on top. Sprinkle with fresh rosemary and serve with lemon wedges.
Watch me make it:

Love it? Pin it!

How to Roast a Whole Chicken

Happy roasting,


Don’t forget to follow/like The Rose Table on FacebookTwitter, and Instagram! Sign up for The Rose Table’s emails here.

5 responses to “The Rose Table’s Roasted Chicken”

  1. […] The Rose Table’s Roasted Chicken – The ultimate comfort food. I make this every other week in the winter! The leftovers are incredible. […]

  2. […] skin is my favorite! Ask the butcher to remove the backbone (unless you want to make my famous Roasted Chicken of course) to make carving easy. A whole chicken takes about 36-48 hours to thaw so I pull it out […]

  3. […] I was asked the other day what my “signature dish” is and this has gotta be it. This chicken roasts for an hour and a half, making it perfect for wintertime. Get the recipe here. […]

  4. […] holiday bundles. Personally, their Roussanne is my favorite. A good glass of Roussanne and my roasted chicken is pretty much perfection and their Sangiovese goes fabulously with my Chicken and Sausage […]

Leave a Reply

%d bloggers like this: