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Roasted Free-range Chicken with Rosemary and Vegetables

Cooking a roasted chicken is as easy and fast as cooking something could be, and if you add vegetables and rosemary to it, the result will be spectacular.


    • Preheat the oven to 170-180º and be sure that the chicken is clean.
    • Next, season the chicken using salt, pepper and rosemary. You can lift the chicken skin so that the rosemary leaves are fixed and can provide a stronger scent.
    • In a firing tray, add the oil, the split garlic cloves, the cherry tomatoes and the seasoned chicken. For a different touch, add some lemon juice. It is advised to carve the chicken to get it fully cooked.
    • Roast the chicken for about 45 minutes until the meat is browned. It is recommended to turn up the heating for the last 5 minutes so it can become crispy.


Our suggestion is to serve two different parts of the chicken (leg and breast) with the garrison and a rosemary leaf on top.