Roasted Chicken Recipe – Our tender and juicy roasted chicken, infused with savory herbs and garlic, is served over a bed of flavorful white beans cooked in a rich blend of stock and vegetables. Perfect for a weekend dinner, this great combination can also be enjoyed anytime and leftovers can be reused for days. Say goodbye to bland recipes and hello to a satisfying and impressive family meal. Give this roasted chicken recipe a try today!
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Ingredients list for the roasted chicken recipe
- 4 pound (2kg) whole chicken, giblets, and neck removed from the cavity
- 3 tablespoons olive oil
- 1/2 lemon
- 1/2 teaspoon salt and freshly ground black pepper
- 1 head of garlic roughly peeled and sliced in half horizontally
- 3 fresh whole rosemary sprigs
For the white beans
- 2 cans (15oz each) white beans, drained (Cannellini, or Northern)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 1 tablespoon olive oil
- 1/2 cup low-sodium vegetable stock
- 1 sprig of thyme
- 1 sprig of rosemary
- 1 bay leaf
- 1/2 teaspoon black pepper
Directions
How to roast chicken:
1. Preheat your oven to 430°F (220°C). Bring the chicken at room temperature. Remove excess fat from the chicken using a sharp knife. Pat dry with paper towels. Line a baking tray with foil, or lightly grease a roasting pan.
2. Rub the chicken with olive oil, and season with salt and pepper on all sides, outside and inside the cavity.
3. Stuff the garlic head, rosemary sprigs, and squeezed lemon halve into the chicken cavity. Tie the legs together with some kitchen string. Place the chicken – breast side up – in the prepared roasting pan.
4. Roast the whole chicken for 1 hour 15 minutes, basting with the roasting juice halfway through cooking time. Chicken should reach an internal temperature of 165ºF (74ºC).
5. Baste the chicken again, then broil for 2-3 minutes until the chicken skin is crisp and golden.
6. Remove the roasted chicken from the oven, cover it with foil, and allow it to sit for 10 minutes before serving. Serve over the white beans (instructions below), with pan juices on the side and the remaining lemon half cut into wedges or slices.
How to cook the white beans:
1. While chicken is roasting, heat a skillet with one tablespoon of olive oil over medium and saute the onion for one minute, until fragrant.
2. Add the bell pepper, poblano pepper, and garlic and cook for 2 or 3 minutes. Add the tomatoes and continue cooking, stirring regularly until the tomatoes have rendered some juice. Season with black pepper.
3. Deglaze the skillet with vegetable stock, stir quickly, and then add the drained white beans, rosemary, thyme, and bay leaf. Cook the beans in the sauce for 10 to 15 minutes.
4. Transfer the white beans to a serving dish and serve with the roasted chicken. Enjoy! ❤️
How long does it take to roast a whole chicken?
Depending on the size of your bird, it may take over one hour to cook. Our 4-pound (2kg) chicken took one hour and 15 minutes to cook, then 10 minutes to rest to keep all of those juices in before slicing. You can use the broil mode of your oven for 2 minutes at the end for nice and crisp skin.
More roasted chicken recipes
- 8 Whole Chicken Recipes That Are SO Juicy and Full of Flavor
- Oven Roasted Chicken Leg Quarters
- Roasted Chicken with Garlic Herb Butter
- Tuscan Baked Chicken
- Roasted Lemon Garlic Butter SpatchCock Chicken
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