Roast Chicken with Rosemary

This rosemary roasted chicken is inspired by my time in Italy. When I was in Vicenza at a downtown open-air market, I smelled scrumptious roast chicken from a stand. So, I bought one and saw what they stuffed in the cavity to make it taste so good. I prepare turkey this way, too.

Roast Chicken with Rosemary
  • 1 (3 pound) whole chicken, rinsed

  • salt and pepper to taste

  • 1 small onion, quartered

  • ¼ cup chopped fresh rosemary

    1. Preheat the oven to 350 degrees F (175 degrees C).

    2. Season chicken all over with salt and pepper, including cavity. Stuff cavity with onion and rosemary. Place chicken in a 9x13-inch baking dish or roasting pan.

    3. Roast in the preheated oven until chicken is no longer pink in the center and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the center of chicken near the bone should read at least 165 degrees F (74 degrees C).

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