Herbed Garlic and Rosemary Roast Chicken
This Herbed Garlic and Rosemary Roast Chicken is a delightful dish perfect for family gatherings or special occasions. Infused with the aromatic flavors of fresh rosemary and roasted garlic, this succulent chicken is not only easy to prepare but also guarantees a mouthwatering result. The caramelized red onions and tender garlic cloves make for a perfect side, combining taste and nutrition in one dish. Share it with loved ones and impress your guests with this classic yet elevated roast chicken recipe.
8
Servings
262
Calories
6
Ingredients
Ingredients
Roasting chicken
6 lbs (whole)
Fresh rosemary
1 tablespoon (chopped)
Garlic cloves
8 (crushed)
Red onions
2 medium (quartered)
Whole garlic heads
2 (unpeeled)
Olive oil
2 teaspoons (for brushing)
Instructions
1
Preheat your oven to 450°F (232°C).
2
Prepare the chicken by removing and discarding any giblets and the neck. Rinse thoroughly under cold water and dry the chicken with paper towels.
3
Trim any excess fat from the chicken. Carefully loosen the skin from the breast and drumsticks with your fingers to create a pocket for the herbs.
4
In a small bowl, combine the chopped rosemary and crushed garlic. Place this mixture beneath the loosened skin of the chicken’s breast and drumsticks.
5
Tuck the wing tips underneath the chicken's back to secure its shape while roasting.
6
Position the chicken, breast side up, on a broiler pan.
7
Prepare the onions by cutting a thin slice from the end of each onion to expose the layers. Remove the papery skins from the whole garlic heads without breaking them apart, and cut the tops off, ensuring the root end remains intact.
8
Insert a meat thermometer into the meaty part of the thigh, avoiding contact with the bone.
9
Bake the chicken at 450°F for 30 minutes to achieve a crispy skin.
10
While the chicken is baking, brush the quartered onions and the tops of the garlic heads with olive oil.
11
After the initial baking time, arrange the oiled onions and garlic heads around the chicken in the pan.
12
Reduce the oven temperature to 350°F (177°C) and bake for an additional 1 hour and 15 minutes, or until the meat thermometer reads 180°F (82°C).
13
Once cooked, remove the chicken from the oven and loosely cover it with foil. Let it rest for 10 minutes to allow the juices to redistribute.
14
For serving, discard the skin from the chicken. Squeeze the roasted garlic heads to extract the sweet, softened garlic pulp and serve it as a spread on crusty French bread if desired.
Nutrition Information
16g
Fat
4g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in the Herbed Garlic and Rosemary Roast Chicken?
The main protein is a 6-pound roasting chicken.
Which fresh herb is used in this recipe?
Fresh rosemary is used for its aromatic flavor.
How many garlic cloves are crushed to put under the chicken skin?
Eight crushed garlic cloves are mixed with rosemary and placed under the skin.
What temperature should the oven be preheated to initially?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
How do you prepare the chicken before seasoning?
Remove the giblets and neck, rinse the chicken under cold water, and dry it with paper towels.
Where do you place the herb and garlic mixture?
The mixture is placed beneath the loosened skin of the chicken’s breast and drumsticks.
How should the wing tips be positioned for roasting?
Tuck the wing tips underneath the chicken's back to secure its shape.
What type of pan is recommended for roasting the chicken?
A broiler pan is used to position the chicken, breast side up.
What vegetables are roasted as a side in this dish?
Red onions and whole garlic heads are roasted alongside the chicken.
How long is the initial high-temperature baking period?
The chicken is first baked at 450 degrees Fahrenheit for 30 minutes.
When do you add the onions and garlic heads to the pan?
They are arranged around the chicken after the initial 30 minutes of baking.
What is the second oven temperature used in the recipe?
The oven temperature is reduced to 350 degrees Fahrenheit (177 degrees Celsius).
How long is the second baking period at 350 degrees?
The chicken bakes for an additional 1 hour and 15 minutes.
What internal temperature should the chicken reach?
A meat thermometer should read 180 degrees Fahrenheit (82 degrees Celsius).
Where should the meat thermometer be inserted?
Insert it into the meaty part of the thigh, avoiding the bone.
How long should the chicken rest after coming out of the oven?
The chicken should rest loosely covered with foil for 10 minutes.
Why is it important to let the chicken rest?
Resting allows the juices to redistribute throughout the meat.
What should be done with the chicken skin before serving?
The instructions recommend discarding the skin from the chicken before serving.
How can the roasted garlic heads be served?
Squeeze the heads to extract the garlic pulp and use it as a spread on crusty French bread.
How many servings does this roast chicken recipe yield?
This recipe serves 8 people.
How many calories are in one serving of this dish?
There are 262 calories per serving.
What is the protein content per serving?
Each serving contains 23 grams of protein.
How much fat is in one serving?
There are 16 grams of fat per serving.
What is the carbohydrate count for a serving?
Each serving has 4 grams of carbohydrates.
What type of oil is used for brushing the vegetables?
Olive oil is used to brush the onions and garlic heads.
How are the red onions prepared for the pan?
They are quartered and brushed with olive oil.
How many whole garlic heads are required for the side?
The recipe calls for 2 whole unpeeled garlic heads.
What tags are associated with this recipe?
Tags include roast chicken, herbed chicken, garlic chicken, and rosemary chicken.
Is this recipe suitable for family dinners?
Yes, it is described as a delightful dish perfect for family gatherings or special occasions.
How much rosemary is needed for the recipe?
One tablespoon of chopped fresh rosemary is required.