Save 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 has become a staple in our home for weekend dinners. The aroma fills the kitchen and makes gathering around the table so special.
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 to 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 This meal always brings the family together creating cherished moments around the dinner table.
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 reliable crowd-pleaser perfect for any occasion.
Common Recipe Questions
- → How do I ensure the chicken stays juicy while roasting?
Pat the chicken dry, rub it with olive oil, and season well. Basting halfway through cooking helps retain moisture and creates crispy skin.
- → Can I use other herbs instead of rosemary?
Yes, thyme or sage offer a different but complementary herbal aroma and flavor when substituted for rosemary.
- → What is the ideal temperature to cook the chicken through?
Roast until a thermometer reads 75°C (165°F) in the thickest part of the thigh to ensure safe, tender results.
- → Should I cover the chicken while roasting?
If the skin browns too quickly, loosely cover with foil to prevent burning while allowing the meat to cook evenly.
- → What vegetables pair well when roasting with the chicken?
Carrots, celery, potatoes, and onions complement the flavors and roast well alongside the chicken, adding texture and aroma.