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.
This recipe reminds me of warm family dinners where everyone gathers around the table, enjoying the simple pleasures of good home cooking.
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:
- 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 Our family loves gathering around this roast especially during chilly weekends when comfort food is a must.
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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Enjoy this simple yet flavorful roast chicken that brings warmth and joy to any meal.
Recipe FAQs
- → How do I keep the chicken skin crispy?
Pat the chicken dry before seasoning and baste it occasionally during roasting. If the skin browns too fast, loosely cover with foil.
- → Can I prepare the chicken ahead of time?
Marinating with olive oil, garlic, and rosemary for up to 24 hours enhances flavor and tenderness.
- → What is the best temperature to roast chicken?
Roast at 180°C (350°F) until the thickest thigh part reaches 75°C (165°F) for safe, juicy meat.
- → Can I substitute rosemary with other herbs?
Yes, thyme or sage provide different herbal aromas and complement the chicken well.
- → What side dishes pair well with this chicken?
Roasted vegetables included in the pan work wonderfully, and a crisp white wine like Sauvignon Blanc enhances the meal.