Rustic Roasted Chicken
Transport your taste buds to the heart of the countryside with this Rustic Roasted Chicken, a comforting classic that combines simplicity with bold, earthy flavors. Perfectly seasoned and oven-roasted to golden perfection, this recipe uses a whole chicken infused with fresh herbs like rosemary, thyme, and parsley, along with vibrant aromatics such as lemon and garlic for a beautifully fragrant dish. Nestled on a bed of caramelized vegetables—sweet carrots, celery, and onions—this one-pan wonder is elevated with a splash of chicken broth for added depth. The result is juicy, tender meat with irresistibly crispy skin, paired with vegetables soaked in savory pan juices. With just 25 minutes of prep, this easy roasted chicken recipe is ideal for family dinners, holidays, or any occasion where hearty, rustic flavors shine. Serve it with the roasted vegetables and a sprinkle of fresh parsley for a wholesome, farmhouse-inspired meal everyone will adore!
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Recipe Information
Ingredients
- 1 3-4 lbs Whole chicken
- 3 tablespoons Olive oil
- 1 Lemon
- 4 Garlic cloves
- 3 sprigs Fresh rosemary
- 5 sprigs Fresh thyme
- 2 tablespoons Fresh parsley
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 Yellow onion
- 3 Carrots
- 2 Celery stalks
- 1 cup Chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels and remove any giblets or excess fat.
Rub the chicken all over with 2 tablespoons of olive oil, ensuring it covers the skin evenly.
Season the chicken generously with salt and black pepper, both inside the cavity and on the outside skin.
Cut the lemon into quarters and peel the garlic cloves.
Stuff the cavity of the chicken with the lemon quarters, garlic cloves, 2 sprigs of rosemary, and 3 sprigs of thyme.
Roughly chop the onion, carrots, and celery into large pieces and place them in the bottom of a large roasting pan.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat.
Place the chicken on top of the bed of vegetables, breast-side up.
Add 1 cup of chicken broth to the roasting pan to keep the vegetables from burning and add extra flavor.
Tie the chicken legs together with kitchen twine and tuck the wings under the bird to ensure even cooking.
Place the roasting pan in the preheated oven and roast for 20 minutes at 425°F (220°C).
Reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 70 minutes or until the internal temperature of the thickest part of the chicken (usually the thigh) reaches 165°F (74°C).
Baste the chicken with the pan juices every 20-30 minutes to keep the skin crispy and golden.
Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.
Serve the chicken with the roasted vegetables and garnish with freshly chopped parsley for a rustic presentation.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 4452 mg | 194% | |
| Total Carbohydrate | 49.9 g | 18% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 19.7 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1892 mg | 40% | |
*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.
