Garlicky Roast Chicken

Juicy, aromatic, and irresistibly flavorful, this Garlicky Roast Chicken is a show-stopping centerpiece for any dinner table. Infused with a rich garlic butter spread beneath perfectly crisped skin, this roast chicken brims with the zesty brightness of lemon and the earthy aroma of fresh thyme and rosemary. Nestled on a bed of roasted carrots, onions, and celery, the vegetables soak up the succulent drippings, making every bite a tender, savory delight. With minimal prep time and an oven roasting technique that ensures even cooking, this easy yet elegant recipe is perfect for weeknight meals or special occasions. Serve this golden-brown beauty alongside the caramelized vegetable medley for a comforting dish that's as visually stunning as it is delicious.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 4-5 lbs whole chicken
• 8 pieces garlic cloves
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 piece lemon
• 6 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 4 pieces carrots
• 1 piece yellow onion
• 2 pieces celery stalks

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken if included, then pat the chicken dry with paper towels. Place it on a clean cutting board.

Step 3

In a small bowl, combine the softened butter, 4 grated garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix until well combined.

Step 4

Carefully loosen the skin of the chicken breast by sliding your fingers under it. Spread the garlic butter mixture evenly under the skin and over the outside of the bird.

Step 5

Cut the lemon in half. Stuff the chicken cavity with the remaining garlic cloves, lemon halves, 3 thyme sprigs, and 2 rosemary sprigs.

Step 6

Rub the outside of the chicken with olive oil, then season generously with the remaining salt and pepper. Tie the legs together with kitchen twine (optional) for even cooking.

Step 7

Peel and chop the carrots and onion into large chunks. Chop the celery stalks into similar-sized pieces.

Step 8

In a large roasting pan or oven-safe baking dish, spread the chopped vegetables out evenly. Add the remaining thyme and rosemary sprigs to the pan.

Step 9

Place the prepared chicken on top of the vegetables. Roast in the preheated oven for 1 hour 15 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).

Step 10

Baste the chicken every 20 minutes with the pan juices for extra flavor and moisture.

Step 11

Once cooked, remove the roast chicken from the oven and let it rest for 10-15 minutes before carving. Serve with the roasted vegetables and pan drippings.

Nutrition Facts

Serving size	2435.3 grams (2435.3g)

Amount per serving	% Daily Value*
Calories	1145

Total Fat 91.80g	118%
Saturated Fat 36.80g	184%
Polyunsaturated Fat 3.00g
Cholesterol 260mg	87%
Sodium 3943mg	171%
Total Carbohydrate 53.30g	19%
Dietary Fiber 14.00g	50%
Total Sugars 19.30g
Protein 41.60g	83%

Vitamin D 0IU	0%
Calcium 263mg	20%
Iron 5mg	29%
Potassium 1805mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.5%

Protein: 13.8%

Carbs: 17.7%