Roast Chicken with Rosemary and Garlic
Unleash the comforting aroma of a classic Sunday dinner with this Roast Chicken with Rosemary and Garlic recipe. Featuring a perfectly tender whole chicken, infused with the earthy freshness of rosemary, zesty lemon, and rich garlic, this dish delivers flavor in every bite. A buttery olive oil rub locks in moisture, while a medley of roasted vegetables—carrots, onions, and potatoes—soaks up the savory pan juices for a complete one-pan meal. With just 20 minutes of prep time, this foolproof recipe is ideal for both family gatherings and special occasions. Elevate your dinner table with this easy-to-make, herb-infused roast chicken that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 6 cloves garlic
- 3 sprigs fresh rosemary
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 whole lemon
- 2 tablespoons butter
- 3 medium, peeled and sliced carrots
- 1 large, cut into wedges yellow onion
- 4 medium, quartered potatoes
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken thoroughly under cold water and pat it dry with paper towels. Make sure to remove any giblets from the cavity if included.
Peel and smash the garlic cloves to release their aroma but keep them mostly intact.
Slice the lemon in half. Rub one half over the exterior of the chicken, then place both halves inside the chicken cavity along with the 2 sprigs of rosemary and half of the smashed garlic cloves.
Combine olive oil, salt, pepper, and the butter in a small bowl. Using your hands or a pastry brush, coat the entire chicken evenly with the mixture, making sure to get under the skin where possible for extra flavor.
Prepare a roasting pan or a large oven-safe skillet by layering it with the sliced carrots, onion wedges, and potato quarters. Drizzle the vegetables with a tablespoon of olive oil, a pinch of salt, and a few grinds of black pepper.
Place the chicken on top of the vegetables in the roasting pan, breast-side up. Tuck the wings under the chicken and tie the legs together with kitchen twine.
Insert the remaining sprig of rosemary into the pan alongside the vegetables.
Roast the chicken in the preheated oven for 90 minutes, or until the internal temperature in the thickest part of the chicken (avoiding bones) reaches 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes to keep it moist.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes to allow the juices to redistribute.
Carve the chicken and serve with the roasted vegetables. Enjoy your delicious Rosemary and Garlic Roast Chicken!
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 4026 mg | 175% | |
| Total Carbohydrate | 214.9 g | 78% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 27.0 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 301 mg | 23% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5632 mg | 120% | |
*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.
