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:
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the minced garlic, chopped rosemary, and olive oil to create a paste.
- Rinse the chicken under cold water and pat it dry with paper towels. Place it in a large roasting pan.
- 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.
- Stuff the cavity of the chicken with the lemon halves.
- Arrange the carrots, potatoes, and onion around the chicken in the roasting pan. Pour the chicken broth over the vegetables.
- 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.
- Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving.
- 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!
The source of the article is from the blog maestropasta.cz