Roast Chicken

5 from 21 votes
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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.

Overhead image of roast chicken on a serving platter over roasted veggies.


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.
Overhead image of all the ingredients used to make a roast chicken.

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.
Carving into roast chicken.

Recipe Tips For Success

  • Prep ahead. For even cooking, it’s best to allow the chicken to sit at room temperature for 15 minutes or so before roasting.
  • Pat the chicken dry. If you’re after crispy skin, pat down both the exterior and interior of the chicken with paper towels.
  • Room temperature cream cheese. For the cream cheese to spread smoothly and easily under the chicken skin, it needs to be at room temperature. Otherwise, it will clump up.
  • Don’t hold back on salt. Season the bird with salt both inside and out to bring out the best taste. Don’t overdo it, but don’t be shy either.
  • Flip the chicken. 1 hour into the roasting time, flip the chicken. This will help ensure that the bird cooks evenly.
  • Use a meat thermometer. To ensure that the chicken is fully cooked, insert a meat thermometer into the thickest part of the breast. You’ll know the chicken is done when the thermometer reads 165°F.
  • Adjust the cooking time. The cooking time depends on how big your chicken is. While a 4-pound bird requires roughly 80 minutes in the oven, a larger bird will need more time.
  • Let it rest. Once roasted, let the chicken rest for 10 to 15 minutes before you carve into it. During this time, the juices will redistribute throughout the bird, ensuring that every bite is juicy and flavorful.

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 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!

Sliced roast chicken and veggies on a plate with a fork.

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.

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5 from 21 votes

Roast Chicken Recipe

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
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 6


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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  • 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.


  • 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.


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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5 from 21 votes (19 ratings without comment)

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  1. Debbie Gomez says:

    Amazing!~ A new fave!

    1. Katerina says:

      That’s awesome to hear! I’m glad it’s become a new favorite. Enjoy!

  2. Jenifer Gordon says:

    This was delicious! The best chicken I’ve ever made.

  3. Deanne says:

    Hi Katerina! When you say to flip the entire bird, what side does it initially go into the baking dish? Breast side up or down?

    1. Katerina says:

      That should be the breast-side up for the first hour and then another 20 to 30 minutes on the other side.

      1. Deanne says:

        Thank you so much, Katerina!!

  4. Erin @ The Spiffy Cookie says:

    I’ve never roasted my own chicken but this sounds like the best way to do it! I love cream cheese.

  5. Laura (Tutti Dolci) says:

    Roast chicken has never looked so good and I love those veggies roasted right in the pan!

  6. Matt Robinson says:

    Loving the flavors and can’t believe how easy this is to make. And thanks for putting those songs in my head!

  7. Valerie | From Valerie's Kitchen says:

    You’re right – the cream cheese idea was brilliant. What a gorgeous bird!

  8. Sandra | Sandra's Easy Cooking says:

    One word…DROOL! Happy Sunday babe..I am coming right over!:D Awesome pictures Kate!

  9. A_Boleyn says:

    It sounds like a lovely and very flavourful bird indeed.

  10. Anna @ Crunchy Creamy Sweet says:

    So many flavors going on here with this chicken! Roast chicken is my favorite! Pinned!