Charlie Chicken

Nutriscore Rating: 70/100

Get ready to transform dinnertime with "Charlie Chicken," a succulent roasted chicken recipe that’s as comforting as it is flavorful. This dish combines the rich flavors of garlic, lemon zest, fresh rosemary, and thyme, all blended into a luxurious butter rub to infuse the chicken with mouthwatering aromas. The golden, crispy skin is drizzled with olive oil for extra browning, while tender carrots, potatoes, and onions soak up the savory chicken broth beneath. Roasted to perfection in just over an hour, this one-pan recipe is ideal for a family meal or a special occasion. With easy prep and vibrant, hearty ingredients, "Charlie Chicken" delivers both simplicity and wholesome goodness in every bite. Perfect for roasted chicken lovers and a must-try for fans of flavorful one-pot dinners!

Recipe Information

• Prep Time: 15 min
• Cook Time: N/A
• Total Time: 15 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 1 Chicken (whole, about 4 lbs)
• 4 tablespoons Butter (unsalted, softened)
• 4 cloves Garlic (minced)
• 1 Lemon (zested and juiced)
• 2 teaspoons Fresh rosemary (chopped)
• 2 teaspoons Fresh thyme (chopped)
• 1 teaspoon Paprika
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 3 Carrots (peeled and cut into chunks)
• 4 Potatoes (quartered)
• 1 Onion (large, quartered)
• 1 cup Chicken broth

📝 Instructions

11 steps

1. Preheat your oven to 425°F (220°C).

2. Pat the chicken dry with paper towels and place it on a roasting pan or large baking dish.

3. In a small bowl, mix the softened butter, minced garlic, lemon zest, rosemary, thyme, paprika, salt, and black pepper until well combined.

4. Carefully loosen the skin of the chicken by gently sliding your fingers under it. Spread about two-thirds of the butter mixture under the skin, directly onto the meat. Spread the remaining butter mixture all over the outside of the chicken.

5. Squeeze the juice of the zested lemon inside the chicken cavity, then place the squeezed lemon halves inside the cavity.

6. Drizzle the olive oil over the top of the chicken for extra browning.

7. In a large mixing bowl, toss the carrots, potatoes, and onion with a pinch of salt, pepper, and olive oil. Arrange the vegetables around the chicken in the roasting pan.

8. Pour the chicken broth into the pan to keep the vegetables moist during cooking.

9. Roast the chicken in the preheated oven for about 90 minutes, or until the internal temperature of the thickest part of the chicken (the thigh, without touching the bone) reaches 165°F (74°C). Baste the chicken with the pan juices halfway through cooking.

10. Once cooked, remove the chicken from the oven and let it rest for 10 minutes to allow the juices to redistribute.

11. Carve the chicken and serve it alongside the roasted vegetables. Drizzle any remaining pan juices over the top for added flavor.

Nutrition Facts

1 serving (818.8g)

Calories		870
% Daily Value*
Total Fat		59.0 g	76%
	Saturated Fat	19.7 g	98%
	Polyunsaturated Fat	0.0 g
Cholesterol		181 mg	60%
Sodium		1344 mg	58%
Total Carbohydrate		40.1 g	15%
	Dietary Fiber	5.7 g	20%
	Total Sugars	6.6 g
Protein		44.2 g	88%
Vitamin D		0.5 mcg	2%
Calcium		94 mg	7%
Iron		3.3 mg	18%
Potassium		1326 mg	28%

*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.

Source of Calories

Fat: 2113 cal (61.0%%)

Protein: 711 cal (20.5%%)

Carbs: 638 cal (18.4%%)