Authentic Roast Chicken

Authentic Roast Chicken

New York-style roast chicken. The rosemary aroma will make you hungry while it's roasting. The crispy skin and tender meat are so delicious!


Chicken (whole chicken)
4, 5 springs
Olive oil
as needed
1 clove
Salt and pepper
to taste
1 clove
○Fresh parsley
4, 5 springs
○Salt and sugar
2 tablespoons each
200 ml
■Garnish (vegetables/mushrooms)
Potato, pumpkin, bell pepper, onion or any other ingredients you'd like
■Gravy sauce
Chicken juice left on a baking tray (scrape up browned bits)
150 ml - 200 ml
White wine
50 ml
Lemon juice
a small amount
1 to 2 tablespoons
Salt and pepper
to taste


1. ■ Preparation for brining. Wash chicken carefully inside and out. I buy chicken that is sold without giblets nor the neck.
2. In a plastic bag, put all ○ ingredients together with the chicken and seal the bag firmly. Leave it for half a day or overnight in a refrigerator.
3. Take out chicken from the bag. Pat the chicken dry with a paper towel. Rub in salt, pepper and cut garlic over entire chicken.
4. Place in the parsley, garlic, salt and pepper used for brining the interior. Skewer chicken legs or truss with cooking twine to close up your chicken.
5. Preheat oven to 180℃. Lightly grease baking tray with olive oil and place chicken and cut vegetables.
6. Season evenly with sliced garlic, rosemary, salt, pepper and olive oil.
7. Roast for 60-90 minutes in an oven at 180℃. Open oven a few times and baste with pan drippings (it's a trick to make the meat tender).
8. When it's roasted, transfer to a serving dish.
9. ★Gravy sauce★ Scrape up brown bits and juice left on the pan, put in a bowl and add water. Strain resulting sauce and add to a pan.
10. Heat the pan with sauce over low heat. Add flavor with white wine, honey, lemon, salt and pepper. If it tastes too strong, adjust using water.
11. Cut chicken and serve with gravy sauce.
12. Garnish chicken with potato, pumpkin, sweet potato, celery, carrot, zucchini and onion. Mushrooms are also delicious.

Story Behind this Recipe

I used to bake this roast chicken every Christmas in New York. I prepared it in various styles but this rosemary chicken is my favorite one.