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 dish reminds me of cozy family dinners where everyone gathers around the table to enjoy hearty home-cooked meals.
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.
Save This recipe always brings the family together for a warm and satisfying meal.
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
Allergen Information
Contains no common allergens. Always double-check ingredient labels for processed items.
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Enjoy this classic roast chicken recipe that combines simplicity with rich flavors perfect for any occasion.
Recipe FAQs
- → How do you keep the chicken skin crispy while roasting?
Pat the chicken dry before applying olive oil. Roasting at a high enough temperature allows the skin to crisp. If browning too quickly, loosely cover with foil to prevent burning.
- → What is the best way to ensure the chicken cooks evenly?
Tying the legs together with kitchen twine helps the bird cook evenly. Also, placing the chicken breast-side up on top of vegetables aids even heat distribution.
- → Can other herbs replace rosemary for different flavors?
Yes, thyme or sage are excellent alternatives to rosemary and offer unique herbal notes to complement the dish.
- → Should the chicken be rested after roasting? Why?
Resting for about 10 minutes before carving allows juices to redistribute, resulting in juicier, more tender meat.
- → What side ingredients can be roasted alongside the chicken?
Root vegetables such as carrots, celery, and potatoes are ideal for roasting with the chicken, absorbing delicious pan flavors.