Introduction
There’s nothing quite like the comforting aroma of roasted chicken filling the kitchen. Rosemary Garlic Roasted Chicken with Vegetables is a timeless, one-pan dish that delivers on flavor, simplicity, and satisfaction. Perfect for Sunday dinners or meal prep, this wholesome meal brings together crispy, juicy chicken with tender vegetables, all infused with the bold flavors of rosemary and garlic.
Ingredients
For the Chicken:
- 1 whole chicken (about 4–5 pounds), giblets removed
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lemon, halved
- 1 onion, quartered
For the Vegetables:
- 4 carrots, peeled and cut into chunks
- 4 potatoes, cut into wedges
- 1 large onion, cut into thick slices
- 2 tbsp olive oil
- Salt and pepper, to taste
- Extra rosemary sprigs (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Prepare the chicken:
- In a small bowl, mix olive oil, minced garlic, rosemary, salt, and pepper.
- Rub the mixture all over the chicken, including under the skin where possible.
- Stuff the cavity with lemon halves and onion quarters for added flavor.
- Prepare the vegetables:
- Toss carrots, potatoes, and onion slices in olive oil, salt, pepper, and a few rosemary sprigs.
- Arrange in a roasting pan or baking dish around the chicken.
- Roast:
- Place chicken breast-side up in the center of the pan.
- Roast uncovered for about 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Stir the vegetables halfway through to ensure even roasting.
- Rest and serve:
- Let the chicken rest for 10–15 minutes before carving.
- Serve with roasted vegetables and pan juices.
Description
This dish is a flavor-packed classic—the chicken comes out golden and crisp on the outside, juicy and tender on the inside. The vegetables soak up all the rich juices from the bird, becoming melt-in-your-mouth delicious. The rosemary and garlic elevate everything with fragrant, earthy notes.
Tips for Success
- Pat the chicken dry before seasoning for extra crispy skin.
- Use a meat thermometer to avoid overcooking.
- Swap in seasonal veggies like parsnips or Brussels sprouts for variety.
- For extra richness, drizzle a bit of melted butter over the chicken before roasting.
Nutritional Information (Per serving, based on 6 servings)
- Calories: 520
- Protein: 38g
- Carbohydrates: 22g
- Fat: 32g
- Fiber: 4g
- Sodium: 580mg
Conclusion
Rosemary Garlic Roasted Chicken with Vegetables is more than a meal—it’s a comforting experience that brings warmth and flavor to your table. With simple prep and rustic elegance, it’s sure to become a staple in your home.