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.
I have served this roast chicken for several family dinners and it never fails to impress with its aroma and flavor.
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:
- Preheat your oven to 180°C (350°F)
- Season 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:
- 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:
- Remove from the oven and let rest for 10 minutes before carving Serve with roasted vegetables and pan juices
Pin It This recipe has become a staple for our family gatherings bringing everyone closer 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
Pin It 
This roast chicken is an effortless yet impressive dish that will become a family favorite.
Recipe FAQs
- → How do I keep the chicken skin crispy?
Ensure the chicken is patted dry before roasting and baste occasionally with pan juices. If the skin browns too quickly, loosely cover with foil.
- → Can I prepare the chicken ahead of time?
Marinating the chicken with olive oil, garlic, and rosemary up to 24 hours before cooking enhances flavor and tenderness.
- → What vegetables work best for roasting alongside the chicken?
Carrots, celery, potatoes, and onions are great choices that absorb the juices and complement the aromas.
- → How do I know when the chicken is fully cooked?
The thickest part of the thigh should register 75°C (165°F) on a meat thermometer, with clear juices running out when pierced.
- → Are there alternative herbs to rosemary for this dish?
Thyme or sage can be substituted for rosemary to provide different aromatic notes while maintaining the rustic flavor profile.