Garlic and Rosemary Roasted Chicken with Vegetables

Garlic and Rosemary Roasted Chicken with Vegetables

This splendid Garlic and Rosemary Roasted Chicken with Vegetables is a hearty, aromatic dish perfect for family dinners or special occasions. The succulent chicken, infused with the fragrant flavors of garlic and rosemary, is perfectly complemented by the tender, roasted vegetables, creating a homely, satisfying meal.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons olive oil
• 1 lemon, halved
• Salt and pepper to taste
• 4 large carrots, peeled and cut into chunks
• 6-8 baby potatoes, halved
• 1 large onion, quartered
• 1 cup chicken broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a small bowl, mix the minced garlic, chopped rosemary, and olive oil to create a paste.
3. Rinse the chicken under cold water and pat it dry with paper towels. Place it in a large roasting pan.
4. Rub the garlic and rosemary paste all over the chicken, making sure to get underneath the skin for maximum flavor. Season generously with salt and pepper.
5. Stuff the cavity of the chicken with the lemon halves.
6. Arrange the carrots, potatoes, and onion around the chicken in the roasting pan. Pour the chicken broth over the vegetables.
7. Roast in the preheated oven for about 1 1/2 to 2 hours, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Baste the chicken and vegetables with the pan juices every 30 minutes.
8. Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving.
9. Serve the roasted chicken with the vegetables on the side, drizzled with the pan juices for added flavor.

Enjoy this delectable Garlic and Rosemary Roasted Chicken with Vegetables as a sumptuous and flavorful meal that will have everyone asking for seconds!