Chicken Main Dish
Elevate your dinner table with this succulent Chicken Main Dish, a comforting classic that’s packed with flavor and perfect for any occasion. This recipe features a whole roast chicken infused with a fragrant blend of garlic, fresh rosemary, thyme, and zesty lemon, giving every bite an irresistible savory-herb aroma. The chicken is roasted to golden perfection alongside tender, caramelized vegetables—carrots, potatoes, and red onion—soaked in a luxurious chicken broth base. A generous rub of herb-infused butter under the skin ensures juicy, flavorful meat, while the crispy skin adds a delightful texture. Ready in under two hours and serving four, this one-pan meal is as practical as it is delicious. Ideal for cozy family dinners or impressing guests, this recipe strikes the perfect balance between simplicity and sophistication.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 4 tablespoons unsalted butter
- 4 garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- 1 lemon (zested and halved)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 red onion (quartered)
- 3 carrots (cut into chunks)
- 4 potatoes (cut into chunks)
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the cavity of the chicken and pat it dry with paper towels.
In a small bowl, mix the butter, minced garlic, chopped rosemary, chopped thyme, and lemon zest until well combined.
Carefully loosen the skin of the chicken breast by gently sliding your fingers underneath it. Spread half of the herb butter mixture under the skin.
Rub the remaining herb butter mixture all over the exterior of the chicken. Drizzle olive oil over the chicken and sprinkle with salt and black pepper.
Stuff the cavity of the chicken with the halved lemon and one-quarter of the red onion.
Place the remaining red onion quarters, carrot chunks, and potato chunks at the bottom of a roasting pan or large ovenproof skillet.
Arrange the chicken on top of the vegetables, breast side up, and pour the chicken broth into the pan.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the juices run clear when pierced.
Stir the vegetables halfway through cooking to ensure they are evenly coated with the pan juices.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the chicken with the roasted vegetables and drizzle with the pan juices for added flavor.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 1009 mg | 44% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 5.9 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 121 mg | 9% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1890 mg | 40% | |
*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.
