Go Back
+ servings

Garlic Rosemary Roasted Chicken on the Big Easy

Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4
Author Mike


  • 1 whole chicken 5 pounds or so
  • 4 cloves garlic minced
  • 1 tablespoon dried dill
  • 1/2 tablespoon dried rosemary
  • 1/4 cup sour cream
  • 2 tablespoons olive oil
  • 1 tablespoon sea salt
  • 1/2 teaspoon fresh cracked black pepper

For gravy

  • 1 small can chicken broth about 2 cups
  • 2 tablespoons flour


  • Rinse the bird and pat dry.
  • Mix remaining ingredients. Note: You may want to add more dill or rosemary. Taste the mixture and add more as you need.
  • Slather mixture all over and inside the bird. You can refrigerate for up to 12 hours before cooking. I've found that marinating isn't necessary.
  • Place into a heated Big Easy (or onto a grill) and cook until meat in the thighs hits 185 F and the breasts hit 160 F.
  • Let rest 30 minutes before carving (if you can resist it that long!).

For gravy

  • To make gravy from the drippings, add the drippings to the broth in a small pan and bring to a boil. Reduce to a simmer. Slowly whisk in the flour and stir until thickened.