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Roast Chicken

by Katerina

5 from 21 votes

Jan 03, 2024

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This roast chicken recipe takes a classic concept and turns it into something extraordinary. A mixture of cream cheese, garlic, and rosemary is rubbed under the skin of the bird, which is then roasted on a bed of veggies, resulting in a chicken with perfectly crispy skin and succulently juicy meat.

I have chicken on the menu at least twice a week! For another easy dinner idea, check out my Chicken Spiedini or this copycat Chicken Bryan. We also love this whole-roasted Beer Can Chicken.

This recipe for a whole roast chicken will outshine any rotisserie chicken you’ve ever tasted. Before this bird makes it into the oven, a decadent mixture of tangy cream cheese, rosemary, garlic, and pepper is rubbed underneath its skin, imparting flavor to every inch of meat. The chicken is then set atop a bed of potatoes, carrots, and onions and roasted to crispy-skinned perfection.

Why You’ll Love This Roast Chicken Recipe

• No fuss. I love that this only takes about 15 minutes of active time. Then, the oven does the rest.
• So flavorful. I seasoned the chicken inside and out, but I went one step further and got under the skin with a glorious combo of cream cheese, rosemary, garlic, and pepper. The tang from the cream cheese and the combination of herbs really take this chicken to the next level.
• Crispy skin, juicy meat. This roast chicken has it all. The skin gets so nice and crispy, and the meat itself is wonderfully juicy and tender.
• A complete meal. The chicken roasts on top of a bed of veggies, so you get an entree and a hearty side dish all in one. Of course, you can always add a side of Brussels sprouts salad or Cheddar Bay Biscuits. I include more easy serving suggestions later on.

Recipe Ingredients

Time to head to the store and grab everything you need to make this roast chicken recipe. Scroll to the recipe card below for precise measurements.

• Butter – You’ll need butter to grease the baking pan.
• Olive oil – Used to drizzle over the chicken and toss with the vegetables.
• A whole chicken – I used a 4-pound bird. Note that if you use a smaller or larger chicken, you will need to adjust your roasting time down or up accordingly.
• Cream cheese – Allow the cream cheese to soften at room temperature before beginning; otherwise, it won’t spread properly under the skin.
• Fresh rosemary – You could also use a teaspoon of dried rosemary.
• Lemon Wedges – These will be placed inside the bird’s cavity to provide a subtle, fresh lemon flavor that infuses the meat from the inside out.
• Vegetables – I used red potatoes, carrots, onions, and garlic. You could use a different kind of potato if you’d like and/or throw some other veggies into the mix. Bell peppers, sweet potatoes, and/or parsnips would all be awesome additions.

How to Roast Chicken in the Oven

In just 15 minutes and a few simple steps, you’ll be popping a perfectly seasoned chicken in the oven. Here’s an overview of how to make this awesome entree.

• Prep the chicken. Set the oven to preheat to 375˚F. Pat the chicken dry with paper towels, inside and out, and then gently separate the skin from the meat.
• Season the chicken. Whisk together the cream cheese, rosemary, chopped garlic, and pepper, and spread the mixture under the skin of the chicken. Place slices of lemon inside the cavity.

• Get ready to bake. Grease a baking dish with butter, place the veggies inside, and season with salt, pepper, and olive oil. Place the chicken, breast-side up, on top of the veggies, season it with salt, and drizzle it with olive oil.
• Bake. Bake for 1 hour, flip the bird, and bake for another 20-30 minutes or until cooked through.

• Rest. Remove the baking dish from the oven, transfer the chicken to a cutting board, and let it rest for 10 to 15 minutes.
• Serve. Transfer veggies and chicken to a large serving dish, spoon the juices over the chicken, slice, and serve.

What to Serve with Roasted Chicken

This roast chicken dish already includes a mele of delicious roasted veggies. That being said, I enjoy serving it with crusty Focaccia Bread or fluffy Dinner Rolls and a refreshing salad like this Roasted Butternut Squash Salad or my Quinoa Southwest Salad. I also suggest drizzling some of your roast chicken with Homemade Garlic Butter Sauce or my Blender Hollandaise Sauce – it’s a fantastic pairing! Finish off with a slice of Pear Cake for dessert.

How to Store & Reheat Leftovers

• To store. Allow the chicken to cool to room temperature and then separate the meat from the bones. Discard the bones and store the leftovers in an airtight container. It will stay good in the fridge for up to 4 days or in the freezer for up to 3 months.
• To reheat. Allow the leftovers to thaw in the fridge (if frozen) before transferring them to a baking dish. Sprinkle the chicken with a little broth or water, cover with aluminum foil, and bake at 350°F for 15 minutes or until heated through. Alternatively, microwave smaller portions in 30-second intervals until heated through.

More Chicken Recipes

• Maple Butter Whole Roasted Chicken
• Hot Honey Chicken
• Chicken Orzo Recipe
• Roasted Spatchcock Chicken
• Garlic Yogurt Baked Chicken
• Peruvian Chicken

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5 from 21 votes

Roast Chicken Recipe

by Katerina | Diethood

This Roast Chicken, with cream cheese, garlic, and rosemary rubbed under its skin and roasted on a bed of root vegetables, turns simple chicken into crispy-skinned, juicy bliss.

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 2 hours hours

Servings: 6

Ingredients 

1x2x3x

For the Chicken

• ▢ 2 tablespoons butter,, for baking dish
• ▢ 4 pound whole chicken,, dried with paper towels
• ▢ 4 ounces cream cheese,, softened
• ▢ 1 tablespoon fresh rosemary leaves,, you can also use 1 teaspoon dried rosemary leaves
• ▢ 2 cloves garlic,, finely chopped
• ▢ freshly ground black pepper, to taste
• ▢ 1 whole lemon,, quartered
• ▢ ½ teaspoon salt
• ▢ olive oil

For the Vegetables

• ▢ 3 pounds small red potatoes,, quartered
• ▢ 3 large carrots,, cut into 2-inch chunks
• ▢ 1 large white onion,, quartered
• ▢ 2 cloves garlic,, minced
• ▢ salt and fresh ground black pepper,, to taste
• ▢ 1 tablespoon olive oil

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Instructions 

• Preheat oven to 375˚F.
• Using paper towels, pat dry the whole chicken, inside and out.
• Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set the chicken aside.
• In a small mixing bowl, combine softened cream cheese, rosemary, chopped garlic, and pepper; mix until creamy and combined.
• Using your fingers or a spoon, spread the cream cheese mixture under the skin, around the entire bird, out to the thighs and legs. I find it easier to spoon a large chunk of the cream cheese under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
• Place lemon wedges inside the cavity and set aside.
• Butter a large baking dish with one tablespoon butter.
• Place potatoes, carrots, onions, and garlic in the baking dish; toss with salt, pepper, and olive oil.
• Place the whole chicken on top of the veggies, breast-side up.
• Sprinkle salt over the chicken and drizzle with a little bit of olive oil.
• Place in oven and roast for 1 hour.
• Remove from oven and carefully flip the entire bird.
• Bake for 20 to 30 minutes more, or until lightly browned and cooked through. Chicken is cooked through when its internal temperature registers at 165˚F.
• Remove from oven and transfer to a cutting board or plate; let stand 10 to 15 minutes before carving.
• Transfer the veggies and chicken to a large serving dish; spoon juices over the chicken and serve.

Equipment

• 9×13 Baking Dish
• Measuring Spoons
• Chef Knife
• Wooden Spoon

Notes

• You can use a wooden spoon handle to ease skin separation.
• You can use different herbs, such as thyme or sage.
• You can swap veggies to suit your preference.
• Before prepping, allow the chicken to sit on the counter for about 15 minutes to ensure even cooking.
• For that irresistible crisp skin, dry the chicken inside and out with a paper towel.
• Amp up the flavor by salting the chicken on all sides.
• Rest the bird before carving for a juicy finish.

Nutrition

Calories: 586kcal | Carbohydrates: 44g | Protein: 33g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 128mg | Sodium: 422mg | Potassium: 1493mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6498IU | Vitamin C: 27mg | Calcium: 79mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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