Roasted Chicken

A whole roasted chicken, seasoned simply with dried oregano, rosemary, and garlic, served with crispy rosemary roasted potatoes and steamed fresh broccoli.

• Prep: 15 min
• Cook: 1 hr 20 min
• Total: 1 hr 35 min
• Servings: 7.5
• Cuisine: Greek
• Difficulty: Medium
• Cost: $2.41/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• roast
• bake
• comfort food
• savory
• classic

Ingredients

• 1 whole chicken (3 1/2-4 pound)
• 3 tablespoon olive oil (for potatoes)
• 1 tablespoon dried oregano
• 1.5 teaspoon salt
• 1 teaspoon black pepper
• 6 clove garlic (smashed)
• 2.5 pound red potatoes (small, quartered)
• 2 tablespoon fresh rosemary (chopped)
• 1 pound fresh broccoli florets

Instructions

1. Preheat oven to 400°F (200°C). Pat the whole chicken dry thoroughly with paper towels.
2. In a small bowl, combine 2 tablespoons olive oil, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Rub this mixture all over the chicken, including under the skin if desired. Stuff the cavity with smashed garlic cloves.
3. Place the chicken in a large roasting pan or oven-safe dish.
4. In a large bowl, toss the quartered red or gold potatoes with 1 tablespoon olive oil, chopped fresh rosemary, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
5. Arrange the seasoned potatoes around the chicken in the roasting pan.
6. Roast for 60-80 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). If potatoes are not tender, continue roasting for another 10-15 minutes or until golden and cooked through. Let the chicken rest for 10-15 minutes before carving.
7. While the chicken rests, steam the fresh broccoli florets for 5-7 minutes until tender-crisp.
8. Carve the chicken and serve alongside the rosemary roasted potatoes and steamed broccoli.

Notes

Allowing the chicken to rest before carving is crucial for juicy results. You can use any robust herbs you have on hand, like thyme, instead of rosemary for the potatoes.

Nutrition (per serving)

• Calories: 530
• Protein: 40.5 g
• Carbohydrates: 48 g
• Fat: 24.5 g
• Fiber: 8.5 g
• Sodium: 780 mg
• Saturated Fat: 7.5 g
• Sugar: 3 g
• Cholesterol: 120 mg