Rosemary Roasted Chicken with Vegetables

Elevate your dinner table with this flavorful and hearty Rosemary Roasted Chicken with Vegetables. This one-pan dish features a perfectly roasted whole chicken, infused with the earthy aroma of fresh rosemary, zesty lemon, and garlic, delivering succulent meat with golden, crispy skin. Nestled around the chicken are tender roasted carrots, red potatoes, and sweet red onions, basted in savory chicken broth for a robust, caramelized side. With simple preparation and just a handful of wholesome ingredients like paprika, olive oil, and black pepper, this recipe is ideal for both cozy family meals and elegant gatherings. Ready in under two hours and serving up to six, this meal is a hassle-free way to bring a rich, comforting roast to your table. Serve it with the flavorful pan juices for an irresistibly satisfying dinner everyone will love. Perfect for Sunday roasts and special occasions, this dish is bursting with flavor and nutrition in every bite!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 4 lb Whole chicken
• 4 sprigs Fresh rosemary
• 1 whole Lemon
• 6 whole Garlic cloves
• 3 tbsp Olive oil
• 4 medium Carrots
• 1.5 lb Red potatoes
• 1 large Red onion
• 2 tsp Salt
• 1 tsp Black pepper
• 1 tsp Paprika
• 0.5 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels, ensuring the skin is as dry as possible for crispiness.

Step 3

Season the chicken inside and out with 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper, and the paprika.

Step 4

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

Step 5

Truss the chicken legs with kitchen twine to ensure even cooking.

Step 6

Peel and slice the carrots into 2-inch pieces, cut the red potatoes into quarters, and slice the red onion into wedges.

Step 7

In a large mixing bowl, toss the vegetables with 2 tablespoons of olive oil, the remaining rosemary leaves (chopped), and a sprinkle of salt and pepper.

Step 8

Spread the vegetables in an even layer on a roasting pan or baking dish. Pour the chicken broth over the vegetables.

Step 9

Rub the remaining 1 tablespoon of olive oil over the chicken skin and place the chicken on top of the vegetables, breast-side up.

Step 10

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

Step 11

Baste the chicken with the pan juices every 30 minutes to enhance its flavor and keep it moist.

Step 12

Once fully cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Step 13

Serve the chicken with the roasted vegetables, drizzled with the delicious pan juices.

Nutrition Facts

Serving size	(3167.4g)

Amount per serving	% Daily Value*
Calories	1379.9

Total Fat 59.0g	0%
Saturated Fat 11.3g	0%
Polyunsaturated Fat 4.3g
Cholesterol 136.1mg	0%
Sodium 5378.5mg	0%
Total Carbohydrate 174.3g	0%
Dietary Fiber 27.3g	0%
Total Sugars 29.6g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 308.9mg	0%
Iron 11.0mg	0%
Potassium 4666.9mg	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: 36.5%

Protein: 15.5%

Carbs: 48.0%