There are few things in life I love as much as this roasted chicken recipe. It’s one of my most popular recipes because it’s so simple and turns out perfect every time. Pop this in the oven, pour a glass of wine, and crack open a good book. Or, if you’re hosting guests, throw this in the oven before your guests arrive, toss together a quick salad, and you won’t have a thing to worry about while you’re with your guests!
Note: I updated this post on April 16, 2020 with better photos & and a cooking video
This dish could not be easier (or cheaper) to make. I use freshly ground pepper and lemon sea salt to season the chicken and copious amounts of fresh rosemary. There is nothing that compares to roasted chicken, buttery onions, and the earthy flavor of rosemary. I very often make this just because I’m craving the potatoes cooked in chicken fat. They practically taste like candy!
How to Carve a Chicken:
You’ll want to start this a little over two hours before you want to serve it. You absolutely must let the chicken rest so the juices redistribute. Don’t rush it. It’s worth it. I made this for friends the other night, preceded by ratatouille, and apologized for serving a menu that was so not sexy. (Ratatouille, after all, is classic peasant food!) My friend took a bite and said, “Are you kidding? This is the sexiest chicken I’ve ever had.” Guten Appetit!
The Rose Table’s Roasted Chicken
1 5-6 lbs whole chicken, giblets removed
Salt (I like lemon sea salt but you could use table salt)
Pepper, freshly ground
2 Tbsp butter, melted
1 lemon, cut in half
1 garlic head, cut in half
1 bunch thyme
3 sage sprigs
4 rosemary sprigs
2 small yellow onions
4-6 large red potatoes
- Preheat the oven to 425 degrees F.
- Cut potatoes and onions into quarters. Be careful not to break up the onions. If they’re too thin, they’ll burn. You want large quarters. Carefully toss with olive oil, about half what you would normally use to roast potatoes. Gently transfer to a 9×13 pan.
- Remove the chicken giblets. Rinse the chicken inside and out and pat dry with paper towel. Set chicken right on top of potatoes and onions. The chicken’s breast should face up, away from the pan.
- Generously salt and pepper the outside of the chicken.
- Fill the chicken cavity with lemon halves, garlic halves, thyme, rosemary, and sage.
- Brush the outside of the chicken with melted butter and sprinkle again with salt and pepper. This makes the skin extra delicious!
- Tie the legs together with kitchen twine, then use another piece of twine around the body to keep the wings against the chicken. This will prevent burnt wings.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove from the oven and cover with aluminum foil for about 20-30 minutes.
- Carve the chicken and arrange on a platter with the potatoes and onion. Pour the juice from the pan right on top. Sprinkle with fresh rosemary and serve with lemon wedges.
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