Save to Pinterest A comforting, rustic roast chicken infused with fresh rosemary and garlic, inspired by classic cozy home cooking. This dish features tender, juicy meat and a fragrant, crispy skin perfect for a relaxed family dinner.
This roast chicken recipe quickly became my go-to for family dinners; it’s both easy and impressive.
Ingredients
- Chicken: 1 whole chicken (about 1.5 kg/3.3 lbs) preferably free-range, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Aromatics: 4 large garlic cloves peeled and smashed, 3 to 4 sprigs fresh rosemary, 1 lemon halved, 1 medium onion quartered
- Vegetables (optional for roasting with chicken): 3 medium carrots peeled and cut into large chunks, 2 celery stalks cut into large chunks, 3 medium potatoes quartered
Instructions
- Preheat Oven:
- Preheat your oven to 180°C (350°F).
- Prepare Chicken:
- Pat the chicken dry with paper towels. Rub olive oil all over the chicken then season generously inside and out with salt and pepper.
- Stuff Cavity:
- Stuff the cavity with the smashed garlic cloves, rosemary sprigs, both lemon halves, and half of the onion.
- Arrange Vegetables:
- Arrange the carrots, celery, potatoes, and remaining onion in a large roasting pan. Place the chicken on top of the vegetables breast side up.
- Tie Legs:
- Tie the legs together with kitchen twine for even cooking (optional).
- Roast:
- Roast in the preheated oven for about 1 hour 30 minutes or until the juices run clear when the thickest part of the thigh is pierced and a thermometer reads 75°C (165°F).
- Baste:
- Baste the chicken with pan juices halfway through cooking. If the skin browns too quickly cover loosely with foil.
- Rest and Serve:
- Remove from the oven and let rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.
Save to Pinterest This meal always brings the family together especially when served with a crisp white wine like Sauvignon Blanc.
Required Tools
Roasting pan, meat thermometer, kitchen twine (optional) carving knife and fork
Allergen Information
Contains no common allergens Always double-check ingredient labels for processed items
Nutritional Information
Calories 450 Total Fat 24 g Carbohydrates 18 g Protein 42 g per serving
Save to Pinterest Serve this roast chicken with your favorite sides for a comforting and delicious meal.
Recipe FAQs
- → How do I ensure the chicken stays juicy during roasting?
Pat the chicken dry and season under the skin and inside the cavity. Basting halfway through roasting helps retain moisture. Resting the chicken after roasting allows juices to redistribute.
- → Can I use other herbs instead of rosemary?
Yes, thyme or sage can be used as flavorful alternatives to rosemary, each adding a distinct herbal note to the dish.
- → What vegetables are best to roast with the chicken?
Carrots, celery, potatoes, and onion complement the flavors while absorbing pan juices, creating a delicious side to the main.
- → Is it necessary to tie the legs together before roasting?
Tying the legs helps ensure even cooking and a compact shape but is optional if preferred.
- → How can I prevent the skin from browning too quickly?
Cover the chicken loosely with foil if the skin darkens too fast during roasting, especially early on.
- → What temperature should I roast the chicken to?
Roast until the thickest part of the thigh reaches 75°C (165°F) for safe and tender meat.