Garlic-Rosemary Roast Chicken

Name: Garlic-Rosemary Roast Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 pound bone-in chicken pieces (bone-in, skin-on); 3 pound red potatoes (cut into 1-inch chunks); 1 pound carrots (peeled, cut into 1-inch pieces); 0.5 cup olive oil; 6 clove garlic (minced); 2 tablespoon fresh rosemary (chopped); 1 teaspoon salt; 0.5 teaspoon black pepper; 1 lemon (quartered)

Succulent bone-in chicken pieces roasted with tender red potatoes, carrots, fresh rosemary, and fragrant garlic. A classic, comforting, and flavorful one-pan meal.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 8
Cuisine: American
Difficulty: Medium

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
High-Protein
Low-Sugar

Ingredients

4 pound bone-in chicken pieces (bone-in, skin-on)
3 pound red potatoes (cut into 1-inch chunks)
1 pound carrots (peeled, cut into 1-inch pieces)
0.5 cup olive oil
6 clove garlic (minced)
2 tablespoon fresh rosemary (chopped)
1 teaspoon salt
0.5 teaspoon black pepper
1 lemon (quartered)

Instructions

Preheat oven to 400°F (200°C).
In a large roasting pan or on a large baking sheet, combine red potatoes and carrots. Drizzle with 1/4 cup olive oil, 2 minced cloves garlic, 1 tablespoon fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
In a separate bowl, pat chicken pieces dry. Toss with the remaining 1/4 cup olive oil, 4 minced cloves garlic, 1 tablespoon fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Arrange the chicken pieces skin-side up over the vegetables in the roasting pan. Ensure chicken and vegetables are in a single layer for even cooking.
Roast for 45-60 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and lightly caramelized. Halfway through cooking, toss the vegetables gently to ensure even roasting.
If desired, you can broil for the last 2-3 minutes to crisp up the chicken skin.
Remove from oven and let rest for 5 minutes before serving. Squeeze fresh lemon wedges over the top, if desired.

Notes

Ensure chicken is patted very dry before seasoning for crispy skin. Leftovers are delicious and can be shredded for sandwiches or added to salads.

Nutrition (per serving)

Calories: 650
Protein: 52 g
Carbohydrates: 48 g
Fat: 35 g
Fiber: 6.5 g
Sodium: 700 mg
Saturated Fat: 9 g
Sugar: 4.5 g
Cholesterol: 190 mg