Garlic Rosemary Roasted Chicken

Juicy, fragrant, and irresistibly crispy, this Garlic Rosemary Roasted Chicken is a classic centerpiece perfect for any dinner table. Infused with the warm, earthy flavors of fresh rosemary, buttery garlic, and zesty lemon, this roasted chicken boasts a tender, flavorful interior and beautifully golden skin. Nestled atop a bed of caramelized baby potatoes, sweet carrots, and onions, this one-pan dinner isn’t just delicious—it’s visually stunning and simple to prepare. With just 20 minutes of prep, this recipe combines aromatic herbs and effortless basting to deliver a restaurant-worthy meal that’s perfect for family dinners or holiday feasts. Serve it with the roasted vegetables for a complete and comforting dish everyone will savor.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 4-5 lbs whole chicken
• 4 tablespoons unsalted butter
• 3 sprigs fresh rosemary
• 6 cloves garlic
• 1 lemon
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1.5 pounds baby potatoes
• 4 medium carrots
• 1 large yellow onion

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken, rinse the bird under cold water, and pat it dry with paper towels.

Step 3

In a small bowl, mix the softened butter with 2 finely minced garlic cloves, 1 chopped rosemary sprig, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.

Step 4

Carefully loosen the skin of the chicken by sliding your fingers underneath it and spread the garlic-rosemary butter evenly underneath the skin, especially over the breast meat.

Step 5

Stuff the cavity of the chicken with the remaining rosemary sprigs, the lemon (halved), and 3 whole garlic cloves.

Step 6

Rub the outside of the chicken with olive oil and sprinkle evenly with the remaining kosher salt and black pepper.

Step 7

Arrange the baby potatoes, carrots (peeled and cut into chunks), and onion (cut into wedges) in a large roasting pan. Drizzle with 1 tablespoon of olive oil, sprinkle lightly with salt and pepper, and toss to coat.

Step 8

Place the chicken on top of the vegetables, breast side up. Tie the legs together with kitchen twine for even cooking.

Step 9

Roast the chicken in the preheated oven for about 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs.

Step 10

Baste the chicken with its own pan juices every 30 minutes to keep the skin golden and crisp.

Step 11

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and ensures a moist roast.

Step 12

Serve the chicken alongside the roasted vegetables and enjoy!

Nutrition Facts

Serving size	(3076.7g)

Amount per serving	% Daily Value*
Calories	1644.7

Total Fat 91.8g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 3.0g
Cholesterol 260.1mg	0%
Sodium 1567.2mg	0%
Total Carbohydrate 171.6g	0%
Dietary Fiber 22.2g	0%
Total Sugars 25.2g
Protein 54.8g	0%

Vitamin D 0IU	0%
Calcium 304.0mg	0%
Iron 9.5mg	0%
Potassium 4521.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 12.7%

Carbs: 39.6%