Ultimate Garlic Rosemary Roast Chicken

Roasted Garlic Chicken with Rosemary 🌿🍗

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours 20 minutes

Description

This is the only way I will roast a chicken. The rosemary, garlic, and lemon give it such a wonderful flavor that will make your taste buds sing with joy! Perfect for a Sunday dinner or a special occasion, this roasted garlic chicken with rosemary will become a staple in your home. 🌟

Ingredients

3 heads of garlic 🧄
1 lemon 🍋
2 tablespoons butter, softened 🧈
1 tablespoon fresh rosemary, chopped 🌿
3 sprigs fresh rosemary 🌿
1 teaspoon salt, divided 🧂
3/4 teaspoon pepper, divided 🌶️
6-7 pounds roasting chickens (about 1 large chicken) 🍗
1 cup chicken broth 🍲
1 tablespoon all-purpose flour 🌾
1/2 cup white wine 🍷

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). This will ensure your chicken roasts evenly and thoroughly.
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Prepare the Garlic: Chop 2 cloves of garlic from one head and set them aside. Cut off the top third of all 3 garlic heads and discard the tops. This will make the garlic easier to squeeze out later.
Prepare the Lemon: Grate 2 teaspoons of zest from the lemon and then cut the lemon in half. The zest will add a burst of citrusy brightness to the butter mixture.
Make the Butter Mixture: In a small bowl, combine the chopped garlic, lemon zest, 1 tablespoon of the softened butter, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mix until well combined. This aromatic mixture will infuse the chicken with amazing flavors.
Prepare the Chicken: Gently separate the skin from the breast of the chicken without tearing it. Spread the butter mixture evenly over the breast meat, ensuring it gets under the skin for maximum flavor. Place the lemon halves, one head of garlic, and the rosemary sprigs inside the cavity of the chicken.
Season the Chicken: Spread the remaining softened butter over the skin of the chicken. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. This will help create a beautifully crispy skin.
Roast the Chicken: Place the chicken on a rack in a roasting pan. Add the remaining garlic heads to the roasting pan around the chicken. Roast in the preheated oven for about 2 hours, or until the juices run clear when the chicken is pierced with a fork. The internal temperature should reach 165°F (75°C) in the thickest part of the thigh.
Rest the Chicken: Transfer the roasted chicken to a serving platter and let it stand for 10 minutes before carving. This resting period allows the juices to redistribute, making the chicken even more succulent.
Make the Gravy: While the chicken is resting, place the chicken broth in a bowl and stir in the flour along with the remaining salt and pepper. Set aside. Place the roasting pan over two burners on high heat. Add the white wine and cook, stirring constantly, for about 1 minute to deglaze the pan and pick up all the flavorful bits stuck to the bottom.
Finish the Gravy: Add the broth mixture to the pan and cook, stirring constantly, until thickened, about 2-3 minutes. If desired, strain the gravy to remove any lumps or bits of garlic.
Serve: Serve the roasted chicken with the rich, flavorful gravy and the roasted garlic cloves from the heads. The garlic becomes sweet and mellow, perfect for spreading on the chicken or on bread. Enjoy! 🍽️

Nutrition Information (per serving)

Calories: 742.5 kcal
Fat: 50.7 g
Saturated Fat: 15.8 g
Cholesterol: 224.1 mg
Sodium: 751.5 mg
Carbohydrates: 12.7 g
Fiber: 1.1 g
Sugar: 0.9 g
Protein: 53.3 g

Keywords

Chicken, Poultry, Meat, < 4 Hours

Step-by-Step Breakdown 📝

Preheat the Oven

Set your oven to 350°F (175°C). Preheating ensures that your oven is at the right temperature when you put the chicken in, which helps in cooking it evenly.

Prepare the Garlic and Lemon

Garlic and lemon are the stars of this dish. Chop 2 cloves of garlic from one head and set them aside. These will go into the butter mixture. Cut off the top third of all 3 garlic heads. This makes it easier to squeeze the roasted garlic out later.

Grate 2 teaspoons of zest from the lemon. The zest adds a bright, citrusy flavor to the butter mixture. Cut the lemon in half, as the halves will be placed inside the chicken cavity.

Make the Butter Mixture

In a small bowl, mix together the chopped garlic, lemon zest, 1 tablespoon of softened butter, chopped rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper. This mixture will be spread under the skin of the chicken to infuse it with flavor as it roasts.

Prepare the Chicken

Gently separate the skin from the breast of the chicken without tearing it. Use your fingers to create a pocket. Spread the butter mixture evenly under the skin over the breast meat. This ensures the flavors penetrate the meat as it cooks.

Place the lemon halves, one head of garlic, and the rosemary sprigs inside the cavity of the chicken. This will add even more flavor from the inside out.

Season the Chicken

Spread the remaining softened butter over the skin of the chicken. This helps the skin become crispy and golden. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Roast the Chicken

Place the chicken on a rack in a roasting pan. The rack allows heat to circulate around the chicken, ensuring even cooking. Add the remaining garlic heads to the roasting pan. These will roast alongside the chicken, becoming sweet and mellow.

Roast in the preheated oven for about 2 hours. To check for doneness, pierce the chicken with a fork and see if the juices run clear. Alternatively, use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Rest the Chicken

Transfer the roasted chicken to a serving platter and let it stand for 10 minutes before carving. Resting allows the juices to redistribute, making the meat moist and tender.

Make the Gravy

While the chicken is resting, make the gravy. In a bowl, combine the chicken broth and flour, stirring until smooth. Set aside.

Place the roasting pan over two burners on high heat. Add the white wine to deglaze the pan, scraping up any browned bits from the bottom. These bits add incredible flavor to the gravy.

Add the broth mixture to the pan, stirring constantly. Cook until the gravy thickens, about 2-3 minutes. If desired, strain the gravy to remove any lumps or bits of garlic.

Serve

Carve the chicken and serve with the rich, flavorful gravy. Don’t forget to enjoy the roasted garlic cloves – they’re sweet, mellow, and perfect for spreading on the chicken or on a piece of crusty bread.

Bon appétit! 🍴