Delicious oven-roasted chicken with rosemary, garlic, and crispy skin. Perfect for a flavorful family dinner.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (about 3.5 lbs), giblets removed
→ Marinade
02 - 3 tablespoons olive oil
03 - 4 garlic cloves, minced
04 - 2 tablespoons fresh rosemary, finely chopped or 2 teaspoons dried rosemary
05 - 1 lemon, zested and halved
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
08 - 1 large onion, thickly sliced
09 - 2 carrots, cut into chunks
10 - 2 celery stalks, cut into chunks
→ For Roasting
11 - 1/2 cup low-sodium chicken broth
# How to Make It:
01 - Preheat oven to 425°F. In a small bowl, combine olive oil, minced garlic, chopped rosemary, lemon zest, salt, and pepper.
02 - Pat chicken dry using paper towels. Carefully loosen the skin over the breasts and thighs. Distribute half the marinade beneath the skin and rub the remainder over the entire chicken.
03 - Place lemon halves and additional rosemary sprigs inside the chicken cavity if desired.
04 - Scatter onion, carrot, and celery chunks into a roasting pan. Set chicken breast-side up on top of the vegetables.
05 - Pour chicken broth into the pan around the vegetables.
06 - Transfer pan to oven and roast for 1 hour 20 minutes, until juices run clear and a thermometer inserted in the thigh registers 165°F.
07 - If the skin browns rapidly, loosely tent the chicken with foil.
08 - Allow chicken to rest for 10 to 15 minutes before carving. Serve with roasted vegetables and pan drippings.
