Weight Management Recipes

Whole Roasted Chicken


For The Chicken
  • Whole Chicken: 1
  • Garlic: 3 cloves (minced)
  • Rosemary (dried): 1 tbsp
  • Unsalted butter (softened): 3 tbsp
  • Crushed black pepper: 1 tsp
  • Salt to taste
  • Pepper to taste
  • Lemon: 1
For The Potatoes
  • Potatoes: 4 large (or use about 15 baby potatoes)
  • Rosemary (dried): 2 tsp (or use 1 tbsp of fresh rosemary)
  • Garlic: 1 bulb
  • Salt: 1/2 tsp
  • Pepper: 1/4 tsp
  • Olive oil: 2 tbsp


  1. Preheat the oven to 425 degrees F.
  2. Wash the potatoes and dry them completely using a clean kitchen towel. If you are using large potatoes, cut it into big chunks. If using baby potatoes, you can leave them whole.
  3. Take the potatoes in a large bowl. Mix the olive oil, salt, pepper, and rosemary with it.
  4. Cut the garlic bulb in half or leave it whole. Add it along with the above mixture.
  5. Take a large roasting dish and drizzle some olive oil. Add the potatoes and spread them at the bottom of the pan.
  6. Clean the chicken and dry it completely.
  7. Juice the lemon and rub it all around the chicken. Leave the lemon rind along with the potatoes in the baking dish.
  8. Mix the butter, garlic, rosemary, salt, crushed pepper powder, and the leftover lemon juice in a bowl.
  9. Spread some of this butter mixture under the skin of the chicken. Spread the remaining butter all over the chicken.
  10. Place the chicken carefully on the bed of potatoes.