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 brings back warm memories of family dinners around the table, sharing stories and laughter.
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 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 halfway:
- 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 Serving this roast chicken often turns into a cherished family tradition filled with love and shared moments.
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 offers a perfect balance of flavor and simplicity making it ideal for family dinners.
Questions & Answers
- → How do I ensure the chicken stays juicy?
Pat the chicken dry, season well, then baste with pan juices halfway through roasting to keep moisture inside.
- → Can I substitute rosemary with other herbs?
Yes, thyme or sage work well as alternatives to rosemary for different herbal flavors.
- → What vegetables work best when roasting with the chicken?
Carrots, celery, potatoes, and onion complement the flavors and roast evenly alongside the chicken.
- → Is it necessary to tie the chicken legs?
While optional, tying legs with kitchen twine helps the chicken cook evenly and maintain its shape.
- → How do I know when the chicken is fully cooked?
Roast until juices run clear when pierced and an internal temperature of 75°C (165°F) is reached in the thickest part.