The Perfect Roast Chicken with Garlic and Sun Dried Tomatoes

Discover the ultimate guide to crafting "The Perfect Roast Chicken with Garlic and Sun-Dried Tomatoes"—a symphony of flavors that transforms a simple roast into an unforgettable feast. This recipe combines juicy, perfectly seasoned chicken with the tangy richness of sun-dried tomato butter and aromatic herbs like rosemary and thyme, elevating every bite to gourmet perfection. Stuffed with fresh garlic and lemon, and basted to golden-brown glory, the chicken rests atop a bed of caramelized baby potatoes, sweet carrots, and tender onions for a complete one-pan meal. Perfect for gatherings or cozy dinners at home, this easy-to-follow recipe delivers mouthwatering results that are as visually stunning as they are delicious. Get ready to wow your guests with the comfort of classic roast chicken infused with Mediterranean-inspired flair.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 piece (3.5 to 4 pounds) whole chicken
• 8 pieces sun-dried tomatoes (packed in oil)
• 6 cloves garlic cloves
• 4 tablespoons unsalted butter
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 1 piece lemon
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper, freshly ground
• 1.5 pounds baby potatoes
• 3 pieces carrots, peeled and cut into chunks
• 1 piece onion, quartered

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pat the chicken dry with paper towels and place it on a large cutting board.

Step 3

In a small bowl, mix 2 tablespoons of butter with 4 sun-dried tomatoes chopped finely, 2 smashed garlic cloves, and 1 teaspoon of olive oil. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Step 4

Gently loosen the skin of the chicken breast by sliding your fingers between the skin and the meat. Carefully spread the sun-dried tomato butter mixture under the skin and over the breast.

Step 5

Cut the lemon in half. Stuff the cavity of the chicken with the remaining garlic cloves, 2 rosemary sprigs, 2 thyme sprigs, and the lemon halves. Tie the legs together with kitchen twine to hold the stuffing in place.

Step 6

Rub the outside of the chicken with the remaining butter and the rest of the olive oil. Season generously all over with the remaining kosher salt and black pepper.

Step 7

Scatter the baby potatoes, carrots, and onion into a roasting pan. Toss them with a drizzle of olive oil and season with salt and pepper. Add the remaining sprigs of rosemary and thyme.

Step 8

Place the chicken on top of the vegetables in the roasting pan, breast-side up.

Step 9

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

Step 10

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

Nutrition Facts

Serving size	(2917.7g)

Amount per serving	% Daily Value*
Calories	1798.1

Total Fat 107.9g	0%
Saturated Fat 39.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 251.5mg	0%
Sodium 1877.0mg	0%
Total Carbohydrate 174.6g	0%
Dietary Fiber 23.6g	0%
Total Sugars 26.8g
Protein 54.8g	0%

Vitamin D 0IU	0%
Calcium 330.8mg	0%
Iron 11.4mg	0%
Potassium 5570.7mg	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: 51.4%

Protein: 11.6%

Carbs: 37.0%