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Oven-roasted rosemary chicken

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Mix one half cup oil and two tablespoons rosemary in a small bowl. Then baste the outside of the chicken with the mixture. Baste the interior of the chicken with one quarter cup white vinegar and put in one stick of butter. Sprinkle two tablespoons cardamom in the chicken. Roast in a large glass pan for 1.5 hours at 425 degrees covered in aluminum foil.


One whole chicken
Olive or vegetable oil
Stick of butter
Small amount of white vinegar