Roast Chicken Recipe

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

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 Time15

Cook Time1 30

Total Time2

Course: Dinner

Cuisine: American

Keyword: roast chicken recipe

Servings:

Author: Katerina Petrovska

Equipment

Ingredients

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 freshly ground black pepper to taste
1 tablespoon olive oil

Instructions

Prep. Preheat the oven to 375˚F. Using paper towels, pat dry the whole chicken, inside and out.
Separate the skin. 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.
Make the cream cheese mixture. In a small mixing bowl, combine softened cream cheese, rosemary, chopped garlic, and pepper; mix until creamy and combined.
Add the cheese mixture to the chicken. 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 the lemon wedges inside the cavity and set aside.
Transfer everything to a baking dish. Butter a large baking dish with one tablespoon butter. Place the 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.
Roast. Sprinkle salt over the chicken and drizzle with a little bit of olive oil. Place it in the oven and roast for 1 hour.
Flip and continue to roast. Remove the chicken from the 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.
Let it rest. Remove the roast chicken from the oven and transfer it to a cutting board or plate; let it stand 10 to 15 minutes before carving.
Serve. Transfer the veggies and chicken to a large serving dish; spoon the pan juices over the chicken and serve.

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