Roasted Rosemary Chicken

Roasted Rosemary Chicken

Buckeye Blends Roasted Rosemary Chicken

  • Dish Type: Poultry, Dinner, Lunch
  • Season: All Year
  • Cook time: 2 hours
  • Serves: 5 to 6


  • 1 cup Butter Extra Virgin Olive Oil
  • 1 whole rotisserie chicken, cleaned (about 3 to 4 lb.)
  • Marinade
  • 1/3 cups of Rosemary Extra Virgin Olive Oil
  • 4 Tbsp mustard (gluten-free)
  • 2 Tbsp fresh lemon juice
  • 2 cloves garlic minced
  • 2 Tbsp rosemary
  • 1 Tbsp parsley finely chopped
  • Salt and ground pepper to taste


  1. Rub the chicken with salt and pepper.
  2. In a bowl, mix all ingredients for the marinade.
  3. With your hands, rub the chicken with the mixture.
  4. Cover with foil and refrigerate it for at least two hours (preferably overnight).
  5. Preheat the oven to 400 F.
  6. Remove the chicken from the fridge ten minutes before roasting.
  7. Tie up your chicken with dental floss or kitchen twine.
  8. Place the chicken side up onto the rack and bake for about 2 hours.
  9. Remove the chicken from the oven and cover with foil.
  10. Let the chicken rest for 30 minutes.
  11. Cut and serve.
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