Roasted Garlic Rosemary Chicken
Transform your dinner table with this flavorful Roasted Garlic Rosemary Chicken, a show-stopping dish that's as easy to prepare as it is impressive to serve. This recipe combines the earthy aroma of fresh rosemary, the rich sweetness of roasted garlic, and the tangy brightness of lemon to create a perfectly seasoned, golden-brown chicken with tender, juicy meat. Infused with herbaceous butter and olive oil, this whole roasted chicken bastes in its own savory juices, enhanced by the addition of aromatic chicken broth. Perfectly roasted to a gorgeous crisp, it’s the ideal centerpiece for family dinners, holiday feasts, or special occasions. Serve alongside the pan juices for an irresistible burst of flavor in every bite! Ready in just over an hour and perfect for groups, this recipe is your go-to guide for creating comfort food at its finest.
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Recipe Information
Ingredients
- 1 approximately 4-5 lbs Whole chicken
- 8 Garlic cloves
- 4 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 1 Lemon
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken and pat the chicken dry with paper towels.
Season the chicken inside and out with 2 teaspoons of kosher salt and 1 teaspoon of black pepper.
Stuff the cavity of the chicken with 4 garlic cloves, 2 sprigs of rosemary, and half of the lemon (cut into quarters).
Melt the unsalted butter and mix it with 2 tablespoons of olive oil. Brush this mixture generously over the chicken to coat it evenly.
Place the chicken, breast side up, on a roasting rack in a large roasting pan.
Chop the remaining 4 garlic cloves and sprinkle them over and around the chicken.
Add the remaining 2 rosemary sprigs around the chicken in the roasting pan, along with the other half of the lemon (sliced into rounds).
Pour 1 cup of chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.
Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the thigh.
Every 20-30 minutes, baste the chicken with the juices in the roasting pan for added flavor and moisture.
Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Serve the roasted chicken with the pan juices drizzled over the top and enjoy!
Nutrition Facts
Calories |
921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.9 g | 104% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1895 mg | 82% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.0 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 832 mg | 18% | |
*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.
