Wedding Chicken
Elevate your special occasions with "Wedding Chicken," a show-stopping roasted chicken recipe that promises tender, juicy meat and layers of vibrant flavor in every bite. This elegant dish combines aromatic garlic, fresh rosemary, and thyme with the zesty brightness of lemon and a hint of honey for a perfectly balanced marinade. Baked to perfection over a bed of caramelized onions, carrots, and golden potatoes, this one-pan meal is enhanced by a splash of chicken stock and optional dry white wine for extra depth. Perfect for holidays, celebrations, or Sunday dinners, this beautifully roasted chicken is sure to impress. Serve it with the golden-roasted vegetables and drizzle with rich pan juices for a feast that’s as simple as it is memorable. Keywords: roasted chicken recipe, wedding chicken, lemon herb chicken, one-pan chicken dinner, special occasion meals.
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Recipe Information
Ingredients
- 1 piece Chicken, whole (3-4 lbs)
- 3 tablespoons Olive oil
- 6 cloves Garlic, minced
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 2 tablespoons Honey
- 2 teaspoons Salt
- 1.5 teaspoons Black pepper
- 1 cup Chicken stock
- 1 cup Dry white wine (optional)
- 1 large Onion, sliced
- 3 medium Carrots, peeled and chopped
- 4 medium Potatoes, quartered
Instructions
Preheat your oven to 375°F (190°C).
Rinse the chicken under cold water and pat it dry with paper towels. Remove any giblets from the cavity.
In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, honey, salt, and black pepper to form a marinade.
Carefully loosen the skin of the chicken by sliding your fingers underneath it, being cautious not to tear it. Rub half of the marinade directly onto the meat under the skin, and the remaining marinade over the skin and in the cavity.
If desired, tie the legs of the chicken together with kitchen twine to keep it compact for roasting.
Scatter the sliced onions, chopped carrots, and quartered potatoes in the bottom of a large roasting pan. Pour the chicken stock and white wine (if using) over the vegetables.
Place the chicken on top of the vegetables, breast-side up.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes to ensure a beautiful golden color and extra flavor.
Once cooked, remove the chicken from the oven and tent it with foil. Let it rest for 10-15 minutes to allow the juices to redistribute before carving.
Arrange the carved chicken on a platter with the roasted vegetables as a side. Drizzle with the pan juices for added flavor, and serve immediately.
Nutrition Facts
Calories |
2619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 5377 mg | 234% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 60.0 g | ||
| Protein | 147.5 g | 295% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 5679 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.
