Rustic Roasted Chicken

Transport your taste buds to the heart of the countryside with this Rustic Roasted Chicken, a comforting classic that combines simplicity with bold, earthy flavors. Perfectly seasoned and oven-roasted to golden perfection, this recipe uses a whole chicken infused with fresh herbs like rosemary, thyme, and parsley, along with vibrant aromatics such as lemon and garlic for a beautifully fragrant dish. Nestled on a bed of caramelized vegetables—sweet carrots, celery, and onions—this one-pan wonder is elevated with a splash of chicken broth for added depth. The result is juicy, tender meat with irresistibly crispy skin, paired with vegetables soaked in savory pan juices. With just 25 minutes of prep, this easy roasted chicken recipe is ideal for family dinners, holidays, or any occasion where hearty, rustic flavors shine. Serve it with the roasted vegetables and a sprinkle of fresh parsley for a wholesome, farmhouse-inspired meal everyone will adore!

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

Ingredients

• 1 3-4 lbs Whole chicken
• 3 tablespoons Olive oil
• 1 Lemon
• 4 Garlic cloves
• 3 sprigs Fresh rosemary
• 5 sprigs Fresh thyme
• 2 tablespoons Fresh parsley
• 1.5 teaspoons Salt
• 1 teaspoon Ground black pepper
• 1 Yellow onion
• 3 Carrots
• 2 Celery stalks
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Pat the chicken dry with paper towels and remove any giblets or excess fat.

Step 3

Rub the chicken all over with 2 tablespoons of olive oil, ensuring it covers the skin evenly.

Step 4

Season the chicken generously with salt and black pepper, both inside the cavity and on the outside skin.

Step 5

Cut the lemon into quarters and peel the garlic cloves.

Step 6

Stuff the cavity of the chicken with the lemon quarters, garlic cloves, 2 sprigs of rosemary, and 3 sprigs of thyme.

Step 7

Roughly chop the onion, carrots, and celery into large pieces and place them in the bottom of a large roasting pan.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the vegetables and toss to coat.

Step 9

Place the chicken on top of the bed of vegetables, breast-side up.

Step 10

Add 1 cup of chicken broth to the roasting pan to keep the vegetables from burning and add extra flavor.

Step 11

Tie the chicken legs together with kitchen twine and tuck the wings under the bird to ensure even cooking.

Step 12

Place the roasting pan in the preheated oven and roast for 20 minutes at 425°F (220°C).

Step 13

Reduce the oven temperature to 375°F (190°C) and continue roasting for an additional 70 minutes or until the internal temperature of the thickest part of the chicken (usually the thigh) reaches 165°F (74°C).

Step 14

Baste the chicken with the pan juices every 20-30 minutes to keep the skin crispy and golden.

Step 15

Once cooked, remove the chicken from the oven and let it rest for 15 minutes before carving.

Step 16

Serve the chicken with the roasted vegetables and garnish with freshly chopped parsley for a rustic presentation.

Nutrition Facts

Serving size	2169.7 grams (2169.7g)

Amount per serving	% Daily Value*
Calories	796

Total Fat 54.20g	69%
Saturated Fat 9.90g	50%
Polyunsaturated Fat 4.30g
Cholesterol 102mg	34%
Sodium 4452mg	194%
Total Carbohydrate 49.90g	18%
Dietary Fiber 13.50g	48%
Total Sugars 19.70g
Protein 35.20g	70%

Vitamin D 0IU	0%
Calcium 249mg	19%
Iron 6mg	31%
Potassium 1892mg	40%

*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: 58.9%

Protein: 17.0%

Carbs: 24.1%