Garlic Rosemary Roasted Chicken
Juicy, fragrant, and irresistibly crispy, this Garlic Rosemary Roasted Chicken is a classic centerpiece perfect for any dinner table. Infused with the warm, earthy flavors of fresh rosemary, buttery garlic, and zesty lemon, this roasted chicken boasts a tender, flavorful interior and beautifully golden skin. Nestled atop a bed of caramelized baby potatoes, sweet carrots, and onions, this one-pan dinner isn’t just delicious—it’s visually stunning and simple to prepare. With just 20 minutes of prep, this recipe combines aromatic herbs and effortless basting to deliver a restaurant-worthy meal that’s perfect for family dinners or holiday feasts. Serve it with the roasted vegetables for a complete and comforting dish everyone will savor.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 4 tablespoons unsalted butter
- 3 sprigs fresh rosemary
- 6 cloves garlic
- 1 lemon
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1.5 pounds baby potatoes
- 4 medium carrots
- 1 large yellow onion
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken, rinse the bird under cold water, and pat it dry with paper towels.
In a small bowl, mix the softened butter with 2 finely minced garlic cloves, 1 chopped rosemary sprig, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
Carefully loosen the skin of the chicken by sliding your fingers underneath it and spread the garlic-rosemary butter evenly underneath the skin, especially over the breast meat.
Stuff the cavity of the chicken with the remaining rosemary sprigs, the lemon (halved), and 3 whole garlic cloves.
Rub the outside of the chicken with olive oil and sprinkle evenly with the remaining kosher salt and black pepper.
Arrange the baby potatoes, carrots (peeled and cut into chunks), and onion (cut into wedges) in a large roasting pan. Drizzle with 1 tablespoon of olive oil, sprinkle lightly with salt and pepper, and toss to coat.
Place the chicken on top of the vegetables, breast side up. Tie the legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs.
Baste the chicken with its own pan juices every 30 minutes to keep the skin golden and crisp.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and ensures a moist roast.
Serve the chicken alongside the roasted vegetables and enjoy!
Nutrition Facts
Calories |
1645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 1567 mg | 68% | |
| Total Carbohydrate | 171.6 g | 62% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 25.2 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4522 mg | 96% | |
*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.
