Roasted Chicken with Garlic and Onions
Treat your taste buds to the comforting flavors of this Roasted Chicken with Garlic and Onions, a classic dish elevated with aromatic herbs and a buttery, golden finish. Perfectly seasoned with paprika, salt, and black pepper, the succulent whole chicken is filled with fresh rosemary, thyme, lemon, and garlic for an infusion of bright, earthy flavors. Surrounded by tender caramelized onions and roasted garlic, this one-pan recipe creates an irresistible medley of rich, savory aromas. A splash of chicken broth ensures the meat stays moist, while regular basting enhances depth and texture. Easy to prepare in under 20 minutes of hands-on time, this impressive yet approachable roast is ideal for family dinners, holiday gatherings, or a cozy evening in. Serve this moist and flavorful roasted chicken with your favorite sides for a meal that promises comfort and elegance every time.
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Recipe Information
Ingredients
- 1 4-5 lb chicken Whole chicken
- 10 whole, peeled Garlic cloves
- 2 medium, sliced Yellow onions
- 3 tablespoons Olive oil
- 1 small, halved Lemon
- 2 sprigs Fresh rosemary
- 2 sprigs Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons, melted Butter
- 1 cup Chicken broth
Instructions
Preheat the oven to 425°F (220°C).
Pat the whole chicken dry with paper towels and place it on a roasting rack inside a large roasting pan.
Rub the chicken all over with olive oil, including under the skin if possible.
Sprinkle the salt, black pepper, and paprika evenly over the chicken, ensuring even seasoning.
Stuff the cavity of the chicken with the halved lemon, 5 garlic cloves, rosemary sprigs, and thyme sprigs.
Arrange the remaining 5 garlic cloves and sliced onions around the chicken in the roasting pan.
Drizzle 2 tablespoons of melted butter over the chicken and toss the onions and garlic with the remaining 1 tablespoon of olive oil.
Pour the chicken broth into the bottom of the roasting pan to keep the dish moist during roasting.
Place the roasting pan in the preheated oven and roast the chicken for 20 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-70 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Baste the chicken with the pan juices every 20 minutes to enhance flavor and moisture.
Once fully cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve warm with the roasted garlic and onions as a side, along with your choice of starch or vegetables.
Nutrition Facts
Calories |
1019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.4 g | 103% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 5588 mg | 243% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 11.0 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1186 mg | 25% | |
*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.
