Garlic Rosemary Roast Chicken with Jus
Infuse your kitchen with the irresistible aroma of Garlic Rosemary Roast Chicken with Jus, a centerpiece dish that brings rustic elegance to your table. This recipe combines a perfectly roasted whole chicken, golden and crispy on the outside yet juicy and tender within, with the timeless flavors of fresh rosemary, roasted garlic, and a touch of zesty lemon. Seasoned generously and basted to perfection, the chicken delivers an unparalleled depth of flavor, while a rich, savory jus—crafted from the pan drippings and deglazed with chicken stock—serves as the ideal accompaniment. Perfect for Sunday dinners or special occasions, this easy-to-follow recipe requires minimal prep and offers restaurant-quality results. Serve alongside roasted vegetables or creamy mashed potatoes for a meal that’s as satisfying as it is unforgettable.
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Ingredients
- 1 4-5 pounds Whole chicken
- 4 sprigs Fresh rosemary
- 6 whole Garlic cloves
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 1 whole Lemon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup Chicken stock
- 1 teaspoon All-purpose flour (optional, for thickening the jus)
Directions
Step 1
Preheat your oven to 425°F (220°C).
Step 2
Remove the chicken from its packaging, pat it dry with paper towels, and place it on a roasting rack inside a roasting pan.
Step 3
Gently loosen the skin over the chicken breasts with your fingers, taking care not to tear it.
Step 4
Mince two of the garlic cloves and mix them with 2 tablespoons of softened butter. Spread this mixture under the loosened skin of the chicken breasts.
Step 5
Season the chicken inside and out with salt and black pepper.
Step 6
Stuff the cavity of the chicken with the remaining whole garlic cloves, half of the rosemary sprigs, and the lemon (halved).
Step 7
Melt the remaining 1 tablespoon of butter in a small saucepan or microwave, then mix it with the olive oil. Brush this mixture over the entire surface of the chicken to help it brown beautifully during roasting.
Step 8
Tie the legs of the chicken together with kitchen twine to ensure even cooking.
Step 9
Roast the chicken in the preheated oven for approximately 15 minutes per pound (about 75-90 minutes total for a 5-pound chicken), or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Step 10
Baste the chicken with its juices halfway through cooking to maintain moistness and enhance flavor.
Step 11
Once cooked, remove the chicken from the oven, tent it with aluminum foil, and let it rest for 15 minutes before carving.
Step 12
While the chicken rests, prepare the jus by placing the roasting pan with the drippings over medium heat on the stovetop.
Step 13
Deglaze the pan by adding the chicken stock and scraping up any browned bits from the bottom.
Step 14
If desired, whisk 1 teaspoon of flour with 2 tablespoons of cold water to form a slurry, and add it to the jus for thickening. Simmer gently for 2-3 minutes until slightly reduced.
Step 15
Strain the jus through a fine-mesh sieve and serve warm alongside the carved chicken.
Nutrition Facts
| Serving size | (2335.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 975.0 |
| Total Fat 81.0g | 0% |
| Saturated Fat 27.7g | 0% |
| Polyunsaturated Fat 3.8g | |
| Cholesterol 256.1mg | 0% |
| Sodium 5219.0mg | 0% |
| Total Carbohydrate 16.6g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 2.7g | |
| Protein 50.1g | 0% |
| Vitamin D 6.7IU | 0% |
| Calcium 110.7mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 610.1mg | 0% |
Source of Calories