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Rostad kyckling med rosmarin-vitlökspasta

Rostad kyckling med rosmarin-vitlökspasta

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This aromatic roast chicken with rosemary-garlic paste is a sophisticated take on a classic Sunday favourite. By using a fragrant rub of fresh rosemary, juniper berries, and garlic tucked under the skin, the meat stays incredibly moist while the exterior develops a beautiful golden colour. The inclusion of juniper adds a subtle, pine-like depth that perfectly complements the savoury poultry, making the kitchen smell wonderful as it roasts.

As a diabetes-friendly main course, this dish focuses on high-quality protein and heart-healthy olive oil rather than sugary glazes or heavy fats. It is an excellent choice for a family gathering or a weekend dinner, offering a wholesome, low-carb option that does not compromise on luxury. Serve it alongside seasonal steamed greens or roasted root vegetables for a balanced and nutritious Mediterranean-style meal.

Ingredients for Roast Chicken with Rosemary-Garlic Paste

1/4 cup (loosely packed) fresh rosemary leaves, finely chopped, plus 3 whole fresh rosemary sprigs
5 juniper berries*
2 vitlöksklyftor, hackade
1/2 teaspoons black peppercorns
3/4 teaspoons fine sea salt or coarse kosher salt
20ml olive oil
1 5- to 2.7kg whole chicken (preferably organic), backbone and neck removed (reserved for Light Homemade Chicken Stock , if making)

How to make Roast Chicken with Rosemary-Garlic Paste

Combine chopped rosemary and next 4 ingredients in mortar and crush with pestle or blend in mini processor until coarse paste forms. Mix in oil. Rinse chicken; pat dry. Rub 1 teaspoon herb mixture over bone side of chicken. Turn chicken over and open like book; place chicken, skin side up, on work surface. Loosen skin from breast and thigh meat; rub remaining herb mixture over meat under skin. Rub any remaining herb mixture on outside of chicken.

Place rosemary sprigs in 13x9x2-inch ceramic or glass baking dish. Place chicken, skin side up, atop rosemary sprigs in dish. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and chill. Let stand at room temperature 1 hour before roasting.

Position rack in centre of oven and preheat to 204°C. Roast chicken uncovered until instant-read thermometer inserted into thickest part of thigh registers 77°C, about 1 1/2 hours. Transfer chicken to platter and serve.

*Available in the spice section of most supermarkets.

Chardonnay is a good match for this menu. In keeping with the spirit of this earth-friendly dinner, go with a domestic bottle. We like the 2006 Frog's Leap Chardonnay ($24) from Napa, which has bright citrus and stone fruit flavours.

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