Roasted Chicken with Rosemary
Elevate your dinner table with this succulent Roasted Chicken with Rosemary, a timeless recipe that combines simple preparation with outstanding flavor. This dish features a whole chicken seasoned with aromatic fresh rosemary, garlic, and zesty lemon, delivering a juicy, herby delight that's roasted to golden perfection. Paired with a bed of tender roasted carrots, potatoes, and onions, this rustic one-pan meal not only saves on cleanup but also brings wholesome comfort to every bite. Perfectly seasoned with olive oil, butter, and a touch of salt and pepper, this dish is ideal for a cozy family meal or an impressive dinner party centerpiece. With just 20 minutes of prep time and easy-to-follow instructions, you'll have a stunning, oven-roasted masterpiece that’s crisp on the outside and tender within. Whether you're a beginner or a seasoned cook, this recipe is a delicious way to master the art of roasting.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 4 pieces garlic cloves
- 1 piece lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 3 pieces carrots
- 4 medium pieces potatoes
- 1 large piece onion
Instructions
Preheat your oven to 425°F (220°C).
Rinse the whole chicken under cold running water and pat it dry with paper towels. Remove any giblets from the cavity.
Season the inside of the chicken cavity with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Cut the lemon in half and place both halves inside the chicken cavity, along with 2 sprigs of rosemary and 2 whole garlic cloves.
Gently loosen the skin of the chicken breast with your fingers and slide 1 tablespoon of butter under each side of the skin for extra flavor and moisture.
Rub the entire chicken with olive oil, then season the outside with the remaining salt and black pepper. Place the remaining 2 sprigs of rosemary and 2 garlic cloves on top of the chicken.
Chop the carrots, potatoes, and onion into bite-sized pieces and spread them in a roasting pan or large baking dish. Drizzle with 1 tablespoon of olive oil and toss to coat. Arrange the vegetables in an even layer.
Place the seasoned chicken on top of the vegetables in the roasting pan, breast-side up.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the thickest part of the chicken thigh reaches an internal temperature of 165°F (74°C) on a meat thermometer.
Baste the chicken with its juices every 30 minutes to keep it moist and flavorful.
Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a more tender chicken.
Carve the chicken and serve it alongside the roasted vegetables for a perfectly balanced meal.
Nutrition Facts
Calories |
1734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 5056 mg | 220% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 29.0 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 296 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5685 mg | 121% | |
*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.
