Garlic Rosemary Roast Chicken
A whole chicken seasoned simply, seared with garlic, then roasted under a sticky soy-honey-rosemary glaze until the skin turns deep golden and the meat stays juicy.
Equipment
- 1 | Large oven-safe skillet |
- 1 | Small mixing bowl | for glaze
- 1 | Pastry brush |
- 1 | Aluminum foil |
- 1 | Instant-read thermometer |
- 1 | Carving knife and fork |
Ingredients
- 1 | | whole chicken | about 4 lb
- 1 | cup | beer or broth |
- 2 | tbsp | oil |
- 2 | tsp | salt |
- 1 | tsp | black pepper |
- 1 | tsp | paprika |
- 8 | cloves | garlic |
- 3 | tbsp | soy sauce |
- 2 | tbsp | honey |
- 3 | sprigs | fresh rosemary |
Instructions
- Pat the chicken dry inside and out.
- Season all over with salt, pepper, and paprika.
- Pour beer or broth over the chicken in a bowl.
- Heat oil in a skillet, add garlic, and sear the chicken on all sides.
- Mix soy sauce, honey, and rosemary for the glaze.
- Brush the glaze over the chicken and cover with foil.
- Roast at 375°F until the internal temperature reaches 165°F.
- Rest ten minutes, then carve and serve with pan juices.
Notes
Store leftover chicken in an airtight container for up to 4 days.
Reheat gently covered in the oven with a splash of broth.
Use the pan drippings as a quick sauce.
Spatchcock the chicken to shorten roasting time.
Reheat gently covered in the oven with a splash of broth.
Use the pan drippings as a quick sauce.
Spatchcock the chicken to shorten roasting time.