Roast Chicken with Rosemary Garlic Paste
Infused with the earthy aroma of fresh rosemary and the robust flavor of garlic, this Roast Chicken with Rosemary Garlic Paste is the ultimate crowd-pleaser for any dinner table. A whole chicken is lovingly coated in a fragrant rosemary-garlic-oil paste, both beneath the skin and on the surface, ensuring every bite bursts with flavor. Stuffed with fresh lemon and optionally more rosemary, this roasted delight is tender, juicy, and beautifully golden, thanks to a buttery finish and careful roasting. To complete the dish, the bird is nestled over a bed of vibrant roasted vegetables, which absorb the savory juices for a truly decadent side. With a crispy, herb-studded skin and a rich, aromatic pan sauce, this dish strikes the perfect balance between gourmet flair and comforting simplicity. Ideal for family gatherings or holiday feasts, this recipe is your go-to for impressively effortless entertaining!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 piece (approximately 4-5 lbs) Whole chicken
- 2 tablespoons (chopped) Fresh rosemary
- 4 pieces Garlic cloves
- 3 tablespoons Olive oil
- 1 piece (halved) Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons (softened) Unsalted butter
- 3 cups (chopped) Vegetables for roasting (e.g., carrots, onions, and potatoes)
Instructions
Preheat your oven to 425°F (220°C).
Pat the whole chicken dry with paper towels and set it aside. This helps to ensure crispy skin during roasting.
In a small food processor or mortar and pestle, combine the fresh rosemary, garlic cloves, olive oil, salt, and black pepper. Blend until it forms a smooth paste.
Carefully loosen the skin of the chicken by sliding your fingers under it, particularly around the breast and thighs. Spread half the rosemary garlic paste under the skin and the remaining paste over the exterior of the chicken.
Stuff the cavity of the chicken with the halved lemon. Optionally, you can include a couple of rosemary sprigs inside the cavity as well.
Tie the chicken legs together with kitchen twine to ensure even cooking, and tuck the wings underneath.
Rub the softened butter over the chicken's exterior to enhance browning and flavor.
In a roasting pan or oven-safe skillet, arrange the chopped vegetables to create a bed for the chicken. Place the chicken on top of the vegetables, breast side up.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
Halfway through cooking, baste the chicken with the pan juices to keep it moist and enhance flavor.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in juicier meat.
Carve the chicken and serve it with the roasted vegetables on the side. Optional: Drizzle some of the flavorful pan juices over the chicken and vegetables before serving.
Nutrition Facts
Calories |
1350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 24.4 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2430 mg | 52% | |
*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.
