Save to Pinterest A comforting, rustic roast chicken infused with fresh rosemary and garlic, inspired by classic cozy home cooking. This dish features tender, juicy meat and a fragrant, crispy skin perfect for a relaxed family dinner.
This roast chicken recipe reminds me of weekend family dinners where the whole house smells like home.
Ingredients
- Chicken: 1 whole chicken (about 1.5 kg/3.3 lbs) preferably free-range, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Aromatics: 4 large garlic cloves peeled and smashed, 3 4 sprigs fresh rosemary, 1 lemon halved, 1 medium onion quartered
- Vegetables (optional for roasting with chicken): 3 medium carrots peeled and cut into large chunks, 2 celery stalks cut into large chunks, 3 medium potatoes quartered
Instructions
- Step 1:
- Preheat your oven to 180°C (350°F).
- Step 2:
- Pat the chicken dry with paper towels. Rub olive oil all over the chicken then season generously inside and out with salt and pepper.
- Step 3:
- Stuff the cavity with the smashed garlic cloves rosemary sprigs both lemon halves and half of the onion.
- Step 4:
- Arrange the carrots celery potatoes and remaining onion in a large roasting pan. Place the chicken on top of the vegetables breast side up.
- Step 5:
- Tie the legs together with kitchen twine for even cooking (optional).
- Step 6:
- Roast in the preheated oven for about 1 hour 30 minutes or until the juices run clear when the thickest part of the thigh is pierced and a thermometer reads 75°C (165°F).
- Step 7:
- Baste the chicken with pan juices halfway through cooking. If the skin browns too quickly cover loosely with foil.
- Step 8:
- Remove from the oven and let rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.
Save to Pinterest Family gatherings are always enhanced by this roast that brings warmth to our table and hearts.
Notes
Leftovers make great sandwiches or can be used in salads and soups. Pair with a crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.
Required Tools
Roasting pan, Meat thermometer, Kitchen twine (optional), Carving knife and fork
Nutritional Information
Calories 450, Total Fat 24 g, Carbohydrates 18 g, Protein 42 g per serving
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This roast chicken is a timeless classic that brings comfort and joy to every meal.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Pat the chicken dry and season it thoroughly inside and out. Rest the bird after roasting to allow juices to redistribute.
- → Can I substitute rosemary with other herbs?
Yes, thyme or sage make excellent alternatives, providing different herbal notes to the dish.
- → What temperature should the chicken be cooked to?
Roast until the thickest part of the thigh reaches 75°C (165°F) for safe and tender results.
- → Is it necessary to baste the chicken during roasting?
Basting halfway through helps maintain moisture and encourages crispy skin but can be skipped if preferred.
- → What vegetables pair well when roasting alongside the chicken?
Carrots, celery, potatoes, and onions complement the flavors and roast well, absorbing juices from the chicken.
- → Can the chicken be marinated beforehand?
Marinating up to 24 hours in olive oil, garlic, and herbs intensifies the flavor and tenderness.