Rosemary & garlic roast chicken
Enjoy a deliciously succulent Rosemary & Garlic Roast Chicken with this simple recipe. Infused with fresh lemon, aromatic rosemary, and garlic, this 3 lb whole chicken is perfectly roasted alongside savory red onions, ensuring a flavorful and tender dish. Ideal for family dinners or special gatherings, this roast chicken recipe will become a beloved household favorite.
- 25 Apr 2024
- Cook time 60 min
- Prep time 15 min
- 6 Servings
- 7 Ingredients
Rosemary & Garlic Roast Chicken is a timeless, aromatic dish that combines the fragrant herbs and robust flavor of garlic with the succulence of a slow-roasted chicken. This recipe is perfect for family dinners, gatherings, or any occasion when you want a hearty and delicious meal. The addition of lemon provides a citrusy brightness that complements the richness of the butter and olive oil.
Ingredients:
Instructions:
Preheat your oven to 425°F (220°C).
- Remove the chicken from its packaging and pat it dry with paper towels.
- Place the chicken on a roasting pan or in a large baking dish.
- In a small bowl, combine the softened butter, minced garlic, and chopped rosemary. Mix until well combined.
- Carefully separate the skin from the chicken breast by gently sliding your fingers underneath.
- Spread about half of the garlic-rosemary butter under the skin, directly onto the chicken breasts.
- Rub the remaining butter all over the outside of the chicken.
- Cut the lemons in half and one of them into thin slices.
- Quarter the red onions.
- Stuff the chicken cavity with the lemon halves and a few onion quarters.
- Scatter the remaining onion quarters around the chicken in the roasting pan.
- Place the lemon slices on top of the chicken and around it in the pan.
- Drizzle the chicken and the vegetables with the olive oil, and season with salt and pepper to taste.
- Place the roasting pan in the preheated oven and roast for about 1 hour to 1 hour and 15 minutes.
- Baste the chicken occasionally with the pan juices to keep it moist.
- The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part of the thigh, and the juices run clear when the chicken is pierced.
- Remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the chicken and serve with the roasted lemons and onions. Enjoy your flavorful rosemary and garlic roast chicken!
Tips:
- Ensure the chicken is completely thawed before cooking to guarantee even roasting and optimal tenderness.
- Pat the chicken dry with paper towels before seasoning; this helps the butter and olive oil adhere better and promotes a crisper skin.
- Allow the chicken to rest for about 15 minutes after removing it from the oven. This helps the juices redistribute throughout the meat, making it juicier.
- Consider using a meat thermometer to check the internal temperature. The chicken is done when it reaches 165°F (74°C) at the thickest part of the breast and thighs.
- Basting the chicken every 30 minutes with the pan juices keeps the meat moist and enhances flavor.
- For a complete meal, roast vegetables like potatoes and carrots alongside the chicken. They’ll soak up the delightful flavors.
This Rosemary & Garlic Roast Chicken not only looks impressive but also tastes absolutely divine. The hints of rosemary, garlic, and lemon make every bite a delight, while the tender and juicy chicken ensures that this will become a favorite in your household. Serve it with your preferred sides, and enjoy a meal that's as comforting as it is delightful.
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 780kcal | 31% |
| Protein | |
| Protein 60g | 40% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 2.21g | 6% |
| Sugar 4.04g | 4% |
| Fat | |
| Fat 60g | 68% |
| Saturated 18g | 59% |
| Cholesterol 220mg | - |
| Vitamins | |
| Vitamin A 310ug | 34% |
| Choline 150mg | 27% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.46mg | 36% |
| Vitamin B3 16mg | 96% |
| Vitamin B6 0.72mg | 42% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.61ug | 25% |
| Vitamin C 24mg | 26% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.22mg | 0% |
| Iron, Fe 3.58mg | 33% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 380mg | 30% |
| Potassium, K 640mg | 19% |
| Selenium, Se 50ug | 94% |
| Sodium, Na 200mg | 13% |
| Zinc, Zn 5mg | 48% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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