Prep Time: 15 minutes | Cook Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes | Servings: 4–6
Introduction
Rosemary garlic roast chicken is a timeless classic that fills your kitchen with the comforting aroma of fresh herbs and golden, crispy skin. This recipe combines a whole chicken rubbed with fragrant rosemary, minced garlic, and olive oil, then roasted alongside tender baby potatoes that soak up all the savory pan juices. The high heat crisps the skin beautifully while keeping the meat juicy and flavorful inside. Perfect for family dinners or weekend gatherings, this dish delivers both elegance and simplicity. For best results, let the chicken rest before carving to lock in every drop of moisture.
Ingredients
- 1 whole chicken (4–5 lbs / 1.8–2.2 kg)
- 3 tablespoons olive oil (45 ml)
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped (10 g)
- 1 teaspoon dried thyme (2 g)
- 2 teaspoons salt (12 g)
- 1 teaspoon black pepper (4 g)
- 2 lbs baby potatoes, halved (900 g)
- 1 tablespoon lemon juice (15 ml)
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Preheat the oven: Set oven to 425°F (220°C). Lightly grease a large roasting pan.
- Prepare the chicken: Pat the chicken dry inside and out with paper towels. Dry skin ensures maximum crispiness.
- Make the herb mixture: In a small bowl, combine olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper. The mixture should be fragrant and slightly paste-like.
- Season thoroughly: Rub the herb mixture all over the chicken, including under the skin if possible. Drizzle lemon juice over the top for brightness.
- Arrange the potatoes: Toss halved baby potatoes with a drizzle of olive oil and a pinch of salt. Spread them around the chicken in the roasting pan.
- Roast: Bake for 1 hour to 1 hour 10 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). The skin should be deeply golden and crisp, and the potatoes tender with caramelized edges.
- Rest and serve: Let the chicken rest for 10–15 minutes before carving. Spoon pan juices over the sliced chicken and potatoes, garnish with parsley, and serve warm.
FAQs
Q1: How do I ensure crispy skin?
Pat the chicken completely dry before seasoning and roast at high heat without covering.
Q2: Can I add other vegetables?
Yes. Carrots, onions, or Brussels sprouts roast beautifully alongside the chicken.
Q3: Can I prepare rosemary garlic roast chicken ahead of time?
You can season the chicken up to 24 hours in advance and refrigerate it uncovered for even crispier skin when roasted.