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Roast Chicken Rosemary Garlic

Featured in: Warm Rustic Bake & Roast Recipes

This dish features a whole chicken seasoned with olive oil, kosher salt, and black pepper, then stuffed with smashed garlic, fresh rosemary, lemon halves, and onion. Roasted over carrots, celery, potatoes, and onions for 1.5 hours until tender and juicy, the chicken develops a crispy, fragrant skin. Basting during cooking enhances moisture, while resting before carving improves texture. Variations include using thyme or sage. Serve alongside pan juices and roasted vegetables for a comforting meal.

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Updated on Mon, 08 Dec 2025 09:38:00 GMT
Golden-brown Roast Chicken with Rosemary and Garlic, showcasing crispy skin and flavorful roasted vegetables. Save
Golden-brown Roast Chicken with Rosemary and Garlic, showcasing crispy skin and flavorful roasted vegetables. | amberspill.com

A comforting, rustic roast chicken infused with fresh rosemary and garlic, inspired by classic cozy home cooking This dish features tender, juicy meat and a fragrant, crispy skin perfect for a relaxed family dinner

Ingredients

  • Chicken: 1 whole chicken (about 1 5 kg/3 3 lbs) preferably free-range, 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  • Aromatics: 4 large garlic cloves, peeled and smashed, 3 4 sprigs fresh rosemary, 1 lemon, halved, 1 medium onion, quartered
  • Vegetables (optional, for roasting with chicken): 3 medium carrots, peeled and cut into large chunks, 2 celery stalks, cut into large chunks, 3 medium potatoes, quartered

Instructions

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Step 1:
Preheat your oven to 180°C (350°F)
Step 2:
Pat the chicken dry with paper towels Rub olive oil all over the chicken, then season generously inside and out with salt and pepper
Step 3:
Stuff the cavity with the smashed garlic cloves, rosemary sprigs, both lemon halves, and half of the onion
Step 4:
Arrange the carrots, celery, potatoes, and remaining onion in a large roasting pan Place the chicken on top of the vegetables, breast side up
Step 5:
Tie the legs together with kitchen twine for even cooking (optional)
Step 6:
Roast in the preheated oven for about 1 hour 30 minutes, or until the juices run clear when the thickest part of the thigh is pierced and a thermometer reads 75°C (165°F)
Step 7:
Baste the chicken with pan juices halfway through cooking If the skin browns too quickly, cover loosely with foil
Step 8:
Remove from the oven and let rest for 10 minutes before carving Serve with roasted vegetables and pan juices
Product image
Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.
Check price on Amazon
Product image
Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.
Check price on Amazon
Juicy Roast Chicken with Rosemary and Garlic, herb-infused, ready to be served for a delicious dinner. Save
Juicy Roast Chicken with Rosemary and Garlic, herb-infused, ready to be served for a delicious dinner. | amberspill.com

A complete, savory image of Roast Chicken with Rosemary and Garlic, perfectly roasted and ready to eat. Save
A complete, savory image of Roast Chicken with Rosemary and Garlic, perfectly roasted and ready to eat. | amberspill.com

Recipe FAQs

→ How do I know when the chicken is fully cooked?

The chicken is done when the juices run clear and a meat thermometer inserted in the thickest thigh reads 75°C (165°F).

→ Can I prepare the chicken in advance?

Marinating the chicken with olive oil, garlic, and rosemary up to 24 hours before roasting enhances flavor.

→ What vegetables work best for roasting with the chicken?

Carrots, celery, potatoes, and onions complement the chicken and absorb rich pan juices during cooking.

→ How can I keep the skin crispy without burning?

If the skin browns too quickly, loosely cover the chicken with foil during roasting to prevent burning.

→ Are there herb alternatives to rosemary?

Thyme or sage can be used as substitutes to add different aromatic notes to the chicken.

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Roast Chicken Rosemary Garlic

Juicy roast chicken infused with fresh rosemary and garlic, served with roasted vegetables.

Prep Time
15 minutes
Cook Time
90 minutes
Overall Time
105 minutes


Level Easy

Cuisine American

Portions 4 Serving Size

Diet Preferences No Dairy, Gluten-Free

What You Need

Chicken

01 1 whole chicken, approximately 3.3 lbs (preferably free-range)
02 2 tablespoons olive oil
03 1 teaspoon kosher salt
04 ½ teaspoon freshly ground black pepper

Aromatics

01 4 large garlic cloves, peeled and smashed
02 3 to 4 fresh rosemary sprigs
03 1 lemon, halved
04 1 medium onion, quartered

Vegetables (optional)

01 3 medium carrots, peeled and cut into large chunks
02 2 celery stalks, cut into large chunks
03 3 medium potatoes, quartered

How To Make

Step 01

Preheat oven: Set the oven to 350°F (180°C) and allow it to reach temperature before roasting.

Step 02

Prepare chicken: Pat the chicken dry using paper towels. Rub olive oil over the entire surface of the chicken, then season inside and out with kosher salt and black pepper.

Step 03

Stuff cavity: Fill the chicken cavity with smashed garlic cloves, rosemary sprigs, lemon halves, and half of the quartered onion.

Step 04

Arrange vegetables: Place carrots, celery, potatoes, and the remaining onion in a large roasting pan, creating a bed for the chicken.

Step 05

Position chicken: Set the chicken breast-side up atop the prepared vegetables.

Step 06

Secure legs: Optionally, tie the chicken legs together with kitchen twine to promote even cooking.

Step 07

Roast: Roast in the preheated oven for approximately 1 hour 30 minutes, until the juices run clear when piercing the thickest part of the thigh and the internal temperature reaches 165°F (75°C).

Step 08

Baste and monitor: Halfway through cooking, baste the chicken with pan juices. If skin is browning too quickly, loosely cover with foil to prevent burning.

Step 09

Rest and serve: Remove from oven and let rest for 10 minutes before carving. Serve accompanied by the roasted vegetables and pan juices.

Equipment Needed

  • Roasting pan
  • Meat thermometer
  • Kitchen twine (optional)
  • Carving knife and fork

Allergy Details

Always check each item in your recipe for allergens. Reach out to a health expert with any concerns.
  • Contains no common allergens. Verify labels for processed ingredients.

Nutrition Per Serving

Nutritional values are for reference and not a substitute for advice from a doctor.
  • Calories: 450
  • Fats: 24 grams
  • Carbohydrates: 18 grams
  • Proteins: 42 grams