Save to Pinterest 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 been a favorite in my family for years, bringing warmth and comfort to our dinner table.
Ingredients
- Chicken: 1 whole chicken (about 1.5 kg3.3 lbs) preferably free-range
- Olive oil: 2 tablespoons
- Kosher salt: 1 teaspoon
- Freshly ground black pepper: ½ teaspoon
- 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)
- 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 to Pinterest This recipe always brings the family together for a hearty meal and memorable conversations.
Serving Suggestions
Serve with a crisp white wine such as Sauvignon Blanc or a light-bodied red like Pinot Noir.
Variations
Swap rosemary for thyme or sage to change the herbal profile.
Storage
Leftovers make great sandwiches or can be used in salads and soups.
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This roast chicken recipe is simple yet impressive perfect for any dinner occasion.
Your Questions Answered
- → How do I ensure the chicken skin stays crispy?
Pat the chicken dry before applying olive oil and roast uncovered initially. If browning happens too quickly, loosely cover with foil.
- → Can I marinate the chicken beforehand?
Yes, marinate with olive oil, garlic, and rosemary for up to 24 hours to deepen flavor.
- → What is the best way to check if the chicken is fully cooked?
Use a thermometer inserted into the thickest part of the thigh; it should read 75°C (165°F).
- → Are the included vegetables necessary for the dish?
Vegetables like carrots, celery, and potatoes are optional but add flavor and make a complete meal when roasted alongside.
- → How long should the chicken rest after roasting?
Allow the chicken to rest for about 10 minutes before carving to retain juiciness.