Slow Roasted Rosemary and Garlic Chicken
Elevate your Sunday roast with this Slow Roasted Rosemary and Garlic Chicken, a comforting and aromatic dish that’s perfect for family dinners or special occasions. This recipe features a whole chicken infused with the earthy aroma of fresh rosemary, the rich depth of garlic, and the bright zest of lemon, creating an irresistible flavor combination. Slow-roasted to perfection, the chicken becomes tender and juicy with beautifully crisp, golden skin, thanks to basting and a final high-heat blast. A bed of roasted carrots, celery, and onions absorbs the savory juices, making for a wholesome side dish infused with pan drippings. With simple trussing and basting techniques, you’ll achieve a professional-quality roast that's both rustic and refined. Perfectly paired with the natural gravy from the pan, this slow-roasted masterpiece will quickly become a centerpiece favorite.
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Recipe Information
Ingredients
- 1 4-5 lbs Whole chicken
- 4 sprigs Fresh rosemary sprigs
- 6 cloves Garlic cloves
- 1 whole Lemon
- 3 tbsp Olive oil
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Unsalted butter
- 1 cup Chicken broth
- 2 whole Carrot
- 2 whole Celery stalk
- 1 whole Yellow onion
Instructions
Preheat your oven to 300°F (150°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Season the inside of the chicken cavity generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Stuff the cavity with 2 rosemary sprigs, 3 smashed garlic cloves, and half of the lemon (cut into quarters).
In a small bowl, mix 2 tablespoons of olive oil, the remaining rosemary (chopped finely), and the remaining garlic (minced).
Rub the olive oil mixture all over the surface of the chicken, ensuring even coverage. Sprinkle the remaining teaspoon of salt and 1/2 teaspoon of black pepper evenly over the chicken.
Truss the chicken by tying the legs together with kitchen twine and tucking the wings under the body. This helps the chicken cook evenly.
Roughly chop the carrot, celery, and yellow onion and spread them in the bottom of a roasting pan to create a bed for the chicken.
Place the chicken on top of the vegetables in the roasting pan, breast side up.
Drizzle the remaining 1 tablespoon of olive oil over the vegetables, and pour the chicken broth into the pan.
Dot the chicken with small pieces of butter to help it brown as it roasts.
Roast the chicken in the oven for 2 hours, basting every 30 minutes with the juices from the roasting pan to keep it moist.
After 2 hours, check the internal temperature of the chicken by inserting an instant-read thermometer into the thickest part of the thigh without touching the bone. The chicken is done when it reaches 165°F (74°C).
If the skin isn’t golden brown and crisp, increase the oven temperature to 425°F (220°C) for the last 10-15 minutes of roasting.
Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute for a tender and juicy result.
Serve the chicken with the roasted vegetables and pan drippings as a sauce or gravy. Enjoy your flavorful slow-roasted rosemary and garlic chicken!
Nutrition Facts
Calories |
1010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.5 g | 104% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5572 mg | 242% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 11.9 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1456 mg | 31% | |
*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.
