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 love making this roast chicken because it fills the house with wonderful aromas and brings everyone together around the dinner table.
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
- 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 (optional):
- Tie the legs together with kitchen twine for even cooking (optional).
- Roast chicken:
- 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 chicken:
- Baste the chicken with pan juices halfway through cooking. If the skin browns too quickly cover loosely with foil.
- Rest chicken:
- Remove from the oven and let rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.
Pin it This recipe always brings the family closer as we gather to enjoy the hearty meal and share stories around the table.
Notes
Leftovers make great sandwiches or can be used in salads and soups. Pair with 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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This roast chicken recipe guarantees a deliciously crispy skin and tender meat every time.
Recipe FAQs
- → How do I ensure the chicken stays juicy?
Seasoning the chicken inside the cavity and basting it midway through roasting helps retain moisture and enhances flavor.
- → Can I use other herbs instead of rosemary?
Yes, thyme or sage are excellent alternatives that bring different herbal notes to the dish.
- → What vegetables work best for roasting with this dish?
Carrots, celery, potatoes, and onion complement the chicken well and absorb its savory juices.
- → Should I tie the legs of the chicken before roasting?
Tying the legs with kitchen twine helps the chicken cook evenly but is optional based on preference.
- → How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear from the thigh and an internal thermometer reads 75°C (165°F).