Roasted Rosemary Chicken

By Melissa Nestor - July 11, 2014

I have a beautiful rosemary plant and I thought of preparing roasted rosemary chicken for dinner today.  I always love the fragrance that rosemary adds to food especially chicken. Making this rosemary chicken recipe reminds me of visiting my grandmother in the country side while living on the Caribbean islands. It brings back warm memories of my grandmother cooking outside. Hmm I can smell the chicken cooking with all the wonderful herbs like rosemary that she would use.  Good times! 

This recipe is definitely another one of my favorites. The chicken was so crispy and delicious I wanted to go back for more.  When I bit into it, it was crunchy on the outside and moist on the inside just the way I like roasted chicken.  The flavor of the rosemary was well balanced  by adding a hint of garlic, black pepper and olive oil. I can't say it enough. It was oh so good. 


10 chicken pieces or drumsticks
4 Rosemary sprigs
3 1/2 tablespoons of olive oil
1 1/2 teaspoon general seasoning
2 teaspoons of salt (or to taste)
1 teaspoon ground black pepper 
1 garlic clove minced


1.  Preheat oven to 375 degrees C.

2·  In a large bowl add drumsticks, general seasoning and garlic.

3.  To the drumsticks add olive oil, the leaves from 2 sprigs of rosemary, salt and black pepper. Mix all ingredients to season the chicken.

4.  Set out on a greased backing pan. Cut the remaining rosemary sprigs into 4 equal pieces and spread through out pan for flavoring.

5.  Make sure all seasonings are well blended and drumsticks are well coated.

6.  Bake for 1 hour or until golden brown at 375 degrees C. Turn on broiler for final 10 minutes to give chicken a nice crust.

Enjoy MN!

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