Roasted Rosemary Chicken Recipe
an entire half of a perfectly roasted chicken, seasoned with fresh herbs, browned on the outside and juicy on the inside, served with oven-roasted vegetables
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Ingredients
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Chicken
Vegetables
Method
Preparation of the Chicken
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Chicken
Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a roasting pan.
- 3
Season the Chicken
In a small bowl, mix the olive oil, minced garlic, chopped rosemary, salt, and black pepper. Rub this mixture all over the chicken, ensuring to get some under the skin for maximum flavor. Squeeze the lemon juice over the chicken and place the lemon halves inside the cavity.
Preparation of the Vegetables
- 4
- 5
Season the Vegetables
In a large bowl, combine the chopped vegetables with olive oil, salt, black pepper, and dried thyme. Toss to coat evenly.
Roasting
- 6
- 7
Basting
Every 30 minutes, baste the chicken with the pan juices to keep it moist and enhance the flavor.
Finishing Touches
- 8
Rest the Chicken
Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
- 9
Serve
Carve the chicken and serve it alongside the roasted vegetables. Enjoy your delicious roasted rosemary chicken!
