Garlicky Roast Chicken
Juicy, aromatic, and irresistibly flavorful, this Garlicky Roast Chicken is a show-stopping centerpiece for any dinner table. Infused with a rich garlic butter spread beneath perfectly crisped skin, this roast chicken brims with the zesty brightness of lemon and the earthy aroma of fresh thyme and rosemary. Nestled on a bed of roasted carrots, onions, and celery, the vegetables soak up the succulent drippings, making every bite a tender, savory delight. With minimal prep time and an oven roasting technique that ensures even cooking, this easy yet elegant recipe is perfect for weeknight meals or special occasions. Serve this golden-brown beauty alongside the caramelized vegetable medley for a comforting dish that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 1 4-5 lbs whole chicken
- 8 pieces garlic cloves
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 piece lemon
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 pieces carrots
- 1 piece yellow onion
- 2 pieces celery stalks
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken if included, then pat the chicken dry with paper towels. Place it on a clean cutting board.
In a small bowl, combine the softened butter, 4 grated garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined.
Carefully loosen the skin of the chicken breast by sliding your fingers under it. Spread the garlic butter mixture evenly under the skin and over the outside of the bird.
Cut the lemon in half. Stuff the chicken cavity with the remaining garlic cloves, lemon halves, 3 thyme sprigs, and 2 rosemary sprigs.
Rub the outside of the chicken with olive oil, then season generously with the remaining salt and pepper. Tie the legs together with kitchen twine (optional) for even cooking.
Peel and chop the carrots and onion into large chunks. Chop the celery stalks into similar-sized pieces.
In a large roasting pan or oven-safe baking dish, spread the chopped vegetables out evenly. Add the remaining thyme and rosemary sprigs to the pan.
Place the prepared chicken on top of the vegetables. Roast in the preheated oven for 1 hour 15 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Baste the chicken every 20 minutes with the pan juices for extra flavor and moisture.
Once cooked, remove the roast chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables and pan drippings.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.8 g | 118% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 260 mg | 87% | |
| Sodium | 3943 mg | 171% | |
| Total Carbohydrate | 53.3 g | 19% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 19.3 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1805 mg | 38% | |
*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.
