Bring bold, comforting flavors to your table with our Rosemary Roasted Chicken and Vegetables. This one-pan recipe features a whole, herb-butter-rubbed chicken roasted alongside tender potatoes, carrots, garlic, and onion — all seasoned with fresh rosemary and zesty lemon. Perfect for Sunday suppers or casual gatherings, it’s a hearty, flavor-packed dish your family will love!
Rosemary Roasted Chicken and Vegetables
Makes 4 to 6 servings
Ingredients
- 1 (5½-pound) whole chicken, giblets discarded
- 2½ teaspoons kosher salt, divided
- 2 teaspoons ground black pepper, divided
- ¼ cup unsalted butter, room temperature
- 2 tablespoons chopped fresh rosemary, divided
- 2 medium lemons, halved
- 3 tablespoons vegetable oil, divided
- 2 medium heads garlic
- 10 small red potatoes, halved
- 2 large carrots, peeled, halved lengthwise, and cut into thirds
- 1 medium red onion, cut into 6 wedges
- Garnish: fresh rosemary
Instructions
- Let chicken stand at room temperature for 30 minutes. Pat outside and cavity dry.
- Preheat oven to 400°.
- Sprinkle ½ teaspoon salt and½ teaspoon pepper inside cavity.
- In small bowl, stir together butter, 1 tablespoon chopped rosemary, 1 teaspoon salt, and ½ teaspoon pepper.
- Gently loosen skin from chicken, keeping skin intact. Rub butter mixture under skin. Place lemon halves in cavity. Place chicken in a 12-inch cast-iron skillet. Brush 1 tablespoon oil on outside of chicken.
- Trim ¼ inch from top of garlic. Arrange garlic, potatoes, carrots, and onion around chicken. Drizzle remaining 2 tablespoons oil onto vegetables.
- In another small bowl, combine remaining 1 tablespoon chopped rosemary, remaining 1 teaspoon salt, and remaining 1 teaspoon pepper. Sprinkle all over vegetables and chicken.
- Bake for 20 minutes. Reduce oven temperature to 375°, and bake until chicken is golden brown and an instant-read thermometer inserted in thickest portion of chicken registers 165°, 1 hour to 1 hour and 10 minutes more, rotating pan and rearranging vegetables halfway through baking. Let stand for 10 minutes before serving. Garnish with rosemary sprigs, if desired.
Notes
Kitchen Tips
Make a flavored butter to rub under the chicken skin. You can add anything from a Cajun spice blend to your favorite herbs.
Brush the outside of chicken skin with oil for browner, crispier skin.
Tying the chicken legs together is optional.
To keep the meat juicy, let roasted chicken stand at room temperature for about 10 minutes before slicing.
Squeeze the pulp from the roasted garlic into the pan juices to create a flavorful sauce.
Make a flavored butter to rub under the chicken skin. You can add anything from a Cajun spice blend to your favorite herbs.
Brush the outside of chicken skin with oil for browner, crispier skin.
Tying the chicken legs together is optional.
To keep the meat juicy, let roasted chicken stand at room temperature for about 10 minutes before slicing.
Squeeze the pulp from the roasted garlic into the pan juices to create a flavorful sauce.
