Description
A cozy and easy one-pan meal featuring a whole roasted chicken with garlic and rosemary, complemented by a variety of roasted vegetables.
Ingredients
- 1 whole chicken, about 4 to 5 pounds
- Fresh rosemary (or dried rosemary in a pinch)
- Garlic, minced and whole cloves
- Olive oil (or melted butter)
- Salt
- Black pepper
- Lemon (optional)
- Veggies for roasting (carrots, potatoes, onions, broccoli, or bell peppers)
Instructions
- Pat the chicken dry with paper towels.
- Rub it with olive oil, salt, pepper, minced garlic, and rosemary.
- Place a lemon, rosemary sprigs, and garlic cloves in the cavity if using.
- Chop the veggies into similar sizes and toss them with oil, salt, pepper, rosemary, and garlic.
- Arrange the veggies around the chicken in a roasting pan.
- Roast at 425°F until the chicken is cooked through (about 60 to 75 minutes).
- Check that the thickest part of the thigh reaches 165°F.
- Let the chicken rest for 10 to 15 minutes before carving.
Notes
Dry the chicken for crispy skin. Avoid crowding the pan with veggies for optimal roasting. Use a thermometer for precise cooking.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American