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.
I have always enjoyed making this roast chicken when hosting family dinners because it fills the home with wonderful aromas and delivers a satisfying, tender meal everyone loves.
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 the oven:
- Preheat your oven to 180°C (350°F).
- Prepare the 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 the 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 the legs:
- Tie the legs together with kitchen twine for even cooking (optional).
- Roast the 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:
- 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 is perfect for family gatherings when we enjoy sharing stories around the dinner table while savoring the hearty and flavorful 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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This roast chicken recipe is a timeless dish that delivers flavorful, comforting meals with minimal effort.
Recipe FAQs
- → What temperature should I roast the chicken at?
Roast the chicken at 180°C (350°F) to achieve crispy skin and juicy meat.
- → How can I tell when the chicken is fully cooked?
The chicken is done when the juices run clear and the thickest part of the thigh reaches 75°C (165°F) on a meat thermometer.
- → Can I substitute rosemary with other herbs?
Yes, thyme or sage can be used for a different herbal aroma and flavor profile.
- → Is it necessary to baste the chicken during roasting?
Basting halfway through cooking helps keep the meat moist and enhances flavor with the pan juices.
- → What vegetables go well roasted with this chicken?
Carrots, celery, potatoes, and onions are great roasted alongside, absorbing flavors and adding texture.
- → Can I prepare the chicken in advance?
Marinating the chicken with olive oil, garlic, and rosemary up to 24 hours ahead intensifies the flavors.