Rosemary & Sage Roasted Chicken: Fast & Easy Recipe

Rosemary Roasted ChickenSurprisingly Easy Roasted Chicken Recipe

Sorry. I didn’t think to make a video while I was making this chicken. I didn’t know it was going to be SO good, I’d need to share!

It was Sunday afternoon. I was going to do my usual and throw the chicken in my big dutch oven with some salt, pepper, and whatever else was around. BUT, I decided to take 2 extra minutes. That’s it. 2 MINUTES! And, it turned my usual ok chicken into a Crispy on the outside-Moist on the inside-Full of flavor roasted dinner that my family loved. 

Here’s how:


1 Whole Chicken
2 Tablespoons butter
2 Tablespoons Olive oil
5 cloves garlic, smashed
1 Big sprig fresh rosemary
1 Big spring fresh sage
Splash of lemon juice or a couple drops lemon essential oil

Here’s the how: 

Put your chicken on the counter to come close to room temp while you get the other stuff ready.

Preheat the oven to 425.

In your big saute pan that can also go in the oven: melt 2 tablespoons of butter with 2 tablespoons of olive oil. Add 5 cloves of crushed garlic, a big fresh rosemary sprig, a big fresh sage sprig and a splash of lemon juice. I didn’t have lemon juice or any lemons, so I added a few drops of lemon essential oil. Let it cook til fragrant about 2 minutes.

When the herbs and garlic are smelling good, remove the pan from the heat. You don’t want to cook them.

Cut up a couple veggies into 1-2 inch chunks. I used 2 carrots, 2 celery sticks, and an onion.

Put the chicken in the saute pan and cover it with the herby butter/oil goodness. Get it all over. Lift up the oiled-up chicken and put all the veggies in the bottom of the pan. Put the chicken on top. I stuffed the rosemary and sage spring inside the chicken.

Bake uncovered for about 45 minutes. Check to see if the chicken is getting too brown. If so, tent with foil. Cook to an internal temp of 160.

Throw some Russet and Sweet Potatoes in the oven too. Skins on for baking.

When the chicken is cooked through, remove from the oven and let rest for about 20 minutes before cutting. The potatoes might need that extra time in the oven.

Then, get your plates ready. The veggies are so flavorful! Soph loved them. Dan loved that the chicken skin was crispy. I liked that the breast meat had great flavor. You know how it smells really good, but then tastes like plain chicken? Not with this recipe.

Happy family with full bellies.