My mother made this Rosemary Roasted Chicken about twice a month for a very large family. I had never realized as a child that only four ingredients were added to it because it has always tasted so flavorful and scrumptious.

My mother would always be very tender with her whole chicken, and she would be very particular to make sure all the seasonings and ingredients were even on the dish. I think putting a little extra love and care into this meal is what truly makes it taste so special. You’ll never want to cook a chicken any other way after trying this recipe!

Ingredients:

1     whole organic free-range chicken
5     cloves garlic, minced
1     yellow onion, sliced
½    cup chicken stock or bone broth
sea salt
fresh rosemary

Instructions:

Preheat oven to 350 degrees. Pull organs out of fresh whole chicken. Gently open chicken skin and add sea salt inside skin along with garlic and fresh rosemary. Sprinkle sea salt into chicken cavity as well. Place chicken in a glass baking dish or covered Dutch oven. Place onion slices around the bottom of the pan and pour in broth. Cover with foil if using glass baking dish. Bake for one hour, covered. After one hour, bake uncovered until inside temperature reaches 165 degrees, or until golden and legs are pulling away from chicken. Total baking time is 1¼ to 1½ hours.

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Quick Tip: Spray your baking dish with pan spray to avoid burning the chicken.

Recipe courtesy of: The Whole Journey

Image courtesy of: Genius Kitchen