Roast Garlic-Rosemary Chicken

Save any leftover garlic to toss with a simple pasta later on in the week.

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  • Servings: 4

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  • 2 heads garlic, halved crosswise
  • 6 rosemary sprigs
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 pounds chicken legs, split

How to make this recipe

  1. In a medium bowl, stir together the garlic, rosemary, oil, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Toss the chicken with the marinade and let stand while oven preheats.

  2. Preheat the oven to 425°F.

  3. Place chicken on a baking sheet along with garlic and rosemary and roast until golden and cooked through, 40 to 45 minutes. Squeeze the garlic from its skin and serve the chicken with the garlic and rosemary.

Contributed By Photo © Evi Abeler Published January 2014

1040878 recipes/ian-knauer-roast-garlic-rosemary-chicken 2015-07-28T13:56:55+00:00 Ian Knauer roasting|weeknight-dinner|4|american|web-exclusive|healthy|fathers-day january-2014 recipes,ian-knauer-roast-garlic-rosemary-chicken 1040878

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