Roasted Garlic Chicken with Rosemary
Get ready to elevate your dinner table with this mouthwatering Roasted Garlic Chicken with Rosemary, a recipe that marries simplicity and elegance. Featuring tender, golden-brown chicken infused with the earthy aroma of fresh rosemary and the rich sweetness of caramelized garlic, this dish is a true crowd-pleaser. A squeeze of fresh lemon brightens the flavors, while a buttery olive oil rub ensures a perfectly crispy skin. Resting on a bed of roasted onion slices and surrounded by a savory chicken broth, this one-pan meal is as visually stunning as it is delicious. Whether you’re hosting a family gathering or planning a cozy weeknight dinner, this easy-to-make recipe promises a succulent, flavor-packed centerpiece. Perfectly designed for home cooks looking for comfort food with a gourmet twist, it’s a must-try for any garlic and herb enthusiast!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 piece (about 4-5 lbs) whole chicken
- 3 whole garlic bulbs
- 4 sprigs fresh rosemary
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 whole lemon
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion
- 1 cup chicken broth
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Pat the whole chicken dry with paper towels and set it aside.
Step 3
Slice the top off of two garlic bulbs to expose the cloves. Remove excess papery layers but keep the bulbs intact. Reserve the third bulb for later use.
Step 4
Halve the lemon and squeeze the juice over the chicken, rubbing it onto the skin. Place the used lemon halves into the chicken cavity along with two sprigs of rosemary and one of the sliced garlic bulbs.
Step 5
In a small bowl, combine the olive oil, butter, salt, and black pepper. Mix well and rub the mixture all over the chicken, making sure to coat the skin evenly.
Step 6
Peel the onion, slice it into thick rings, and arrange it in the bottom of a roasting pan to act as a rack for the chicken. Place the chicken on top of the onion slices breast-side up.
Step 7
Scatter the remaining sprigs of rosemary, the second halved garlic bulb, and any leftover lemon juice around the base of the chicken in the pan. Pour the cup of chicken broth into the pan to keep the chicken moist during roasting.
Step 8
Cover the roasting pan with aluminum foil and place it in the oven. Roast for 60 minutes.
Step 9
After one hour, remove the foil, baste the chicken with the pan juices, and return it to the oven. Continue cooking uncovered for another 30 minutes or until the internal temperature of the chicken reaches 165°F (74°C) at the thickest part of the breast.
Step 10
While the chicken is roasting, take the reserved garlic bulb, separate the cloves, and smash them lightly with the side of a knife. In the last 10 minutes of cooking, scatter the smashed garlic cloves around the pan to caramelize.
Step 11
Remove the roasted chicken from the oven and let it rest for 10-15 minutes before carving.
Step 12
Serve the chicken with the garlic and rosemary-infused pan juices spooned over the top, along with the roasted garlic cloves and onions.
Nutrition Facts
| Serving size | (2550.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1176.8 |
| Total Fat 80.3g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 4.7g | |
| Cholesterol 201.9mg | 0% |
| Sodium 5629.3mg | 0% |
| Total Carbohydrate 78.9g | 0% |
| Dietary Fiber 10.4g | 0% |
| Total Sugars 11.6g | |
| Protein 51.6g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 369.4mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1668.4mg | 0% |
Source of Calories