Pin It 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 favorite for our family dinners especially during cooler months when comfort food is a must.
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
- Preheat Oven:
- Preheat your oven to 180°C (350°F).
- Prepare Chicken:
- Pat the chicken dry with paper towels. Rub olive oil all over the chicken then season generously inside and out with salt and pepper.
- Stuff Cavity:
- Stuff the cavity with the smashed garlic cloves rosemary sprigs both lemon halves and half of the onion.
- Arrange Vegetables:
- Arrange the carrots celery potatoes and remaining onion in a large roasting pan. Place the chicken on top of the vegetables breast side up.
- Tie Legs:
- Tie the legs together with kitchen twine for even cooking (optional).
- Roast:
- 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).
- Baste:
- Baste the chicken with pan juices halfway through cooking. If the skin browns too quickly cover loosely with foil.
- Rest and Serve:
- Remove from the oven and let rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.
Pin It Sharing this roast chicken at the family table has created many warm and memorable moments especially during holiday gatherings.
Required Tools
Roasting pan meat thermometer kitchen twine (optional) carving knife and fork
Allergen Information
Contains no common allergens Always double-check ingredient labels for processed items
Nutritional Information
Calories 450 Total Fat 24 g Carbohydrates 18 g Protein 42 g
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Enjoy this classic roast chicken as a comforting meal any day of the week perfect for family and friends.
Recipe FAQs
- → How do I ensure the chicken skin becomes crispy?
Pat the chicken dry before applying olive oil, then roast uncovered to allow the skin to crisp. If browning happens too fast, loosely cover with foil to prevent burning.
- → Can I prepare the chicken ahead for deeper flavor?
Yes, marinating the chicken with olive oil, garlic, and rosemary for up to 24 hours before roasting intensifies the herbal aroma and taste.
- → What vegetables complement this roast?
Carrots, celery, potatoes, and onions roast well alongside the chicken, soaking up its juices and adding texture to the dish.
- → Is it necessary to tie the chicken legs?
Tying the legs helps the chicken cook evenly and maintain shape but is optional depending on preference.
- → What internal temperature indicates doneness?
The chicken is done when the thickest part of the thigh reaches 75°C (165°F), and the juices run clear upon piercing.
- → How can leftovers be used creatively?
Leftover chicken works well in sandwiches, salads, or soups, extending the meal into new dishes.