Baked Whole Chicken with Rosemary
Elevate your family dinner with this Baked Whole Chicken with Rosemary, a simple yet exquisite dish that’s bursting with flavor and aroma. This recipe features a golden, juicy whole chicken infused with the earthy fragrance of fresh rosemary, zesty lemon, and garlic, creating a feast for the senses. Roasted alongside a medley of carrots, potatoes, and sweet onions, all bathed in savory chicken broth, this one-pan meal is both hearty and effortless to prepare. With a crispy, butter-brushed skin and tender, flavorful meat, this roast chicken is perfect for Sunday dinners, holiday gatherings, or any special occasion. Serve it straight from the oven with the caramelized vegetables and a drizzle of the luscious pan juices for an irresistible, comforting meal that’s sure to impress.
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Recipe Information
Ingredients
- 1 approximately 4-5 pounds whole chicken
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 4 sprigs fresh rosemary
- 6 cloves garlic
- 1 whole lemon
- 2 tablespoons unsalted butter
- 2 medium carrots
- 1 large yellow onion
- 3 medium potatoes
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from its packaging, and pat it dry with paper towels. Ensure the cavity is empty, removing any giblets if present.
Rub the chicken all over with olive oil, ensuring even coverage. Sprinkle with salt and ground black pepper on all sides, rubbing it in gently.
Cut the lemon in half, and insert both halves into the cavity of the chicken along with 2 sprigs of rosemary and 3 whole cloves of garlic.
Peel and roughly chop the carrots, onion, and potatoes into large chunks. Spread them evenly across the bottom of a large roasting pan.
Lay the remaining rosemary sprigs on top of the vegetables. Add the chicken broth to the base of the pan.
Place the chicken breast-side up on top of the vegetable mixture.
Melt the butter in a small bowl and brush it generously over the chicken’s skin for added flavor and a golden-brown finish.
Roast the chicken in the preheated oven for 30 minutes. After 30 minutes, reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 60 minutes, basting with the pan juices occasionally.
Check the internal temperature of the chicken by inserting a meat thermometer into the thickest part of the chicken's thigh without touching the bone. The temperature should read 165°F (74°C).
Once fully cooked, remove the chicken from the oven, tent it loosely with foil, and let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve with the roasted vegetables and pan juices drizzled over the top. Enjoy!
Nutrition Facts
Calories |
1583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.2 g | 105% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5590 mg | 243% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 21.9 g | ||
| Protein | 57.9 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 4660 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
