Rosemary Roasted Chicken With Vegetables Recette

This recipe for Rosemary Roasted Chicken with Vegetables will tantalize your taste buds! A juicy, flavorful chicken roasted to perfection with tender carrots, potatoes, and onions, all infused with fragrant rosemary and a touch of wine. Easy to follow instructions make this a perfect weeknight or special occasion meal.

Préparation 20 min

Cuisson 110 min

Calories 793 kcal

Protéines 86g

Note Soyez le premier

Rosemary Roasted Chicken With Vegetables

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Rosemary Roasted Chicken With Vegetables

Whole Chickens
Salt & Freshly Ground Black Pepper
1 teaspoon fresh rosemary sprigs
2 tablespoons butter, melted
1 lb potatoes, peeled and chopped
1 medium onion, chopped
1 lb carrots, peeled and chopped
Dry White Wine

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Rosemary Roasted Chicken With Vegetables? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Rosemary Roasted Chicken With Vegetables

Preheat oven to 375°F (190°C).
Pat a 4-5 lb whole chicken dry with paper towels. Season generously inside and out with 1 tsp salt and 1/2 tsp black pepper.
Place 1/2 teaspoon of fresh rosemary sprigs into the chicken cavity.
Tie the chicken legs together with kitchen twine. Melt 2 tablespoons of butter and rub it all over the chicken skin.
Place the chicken in a large roasting pan or baking dish.
Roast chicken for 15 minutes.
Peel and chop 1 lb carrots, 1 lb potatoes, and 1 medium onion. Arrange the vegetables around the chicken in the roasting pan.
Sprinkle the remaining 1/2 teaspoon of fresh rosemary over the chicken and vegetables.
Pour 1/2 cup of dry white wine (such as Sauvignon Blanc or Pinot Grigio) over the chicken and vegetables.
Roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the vegetables are tender. Baste the chicken with pan drippings halfway through. Add 1/4 cup of water to the pan if the wine evaporates too quickly.
Let the chicken rest for 10 minutes before carving and serving.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

32g

Fat

68g

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Mediterranean American Gluten Free Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Main Dish Poultry Chicken Dietary Low Sodium Low Carb Low In Something Meat 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Rosemary Roasted Chicken With Vegetables ?

Rosemary Roasted Chicken With Vegetables prend environ 130 minutes du début à la fin — environ 20 minutes de préparation et 110 minutes de cuisson.

Combien de calories contient Rosemary Roasted Chicken With Vegetables ?

Rosemary Roasted Chicken With Vegetables contient environ 793 calories par portion, avec environ 86 g de protéines, 17 g de glucides et 63 g de lipides.

De quels ingrédients ai-je besoin pour Rosemary Roasted Chicken With Vegetables ?

Les principaux ingrédients de Rosemary Roasted Chicken With Vegetables sont Whole Chickens, Salt & Freshly Ground Black Pepper, Rosemary, Butter, Potatoes, Onions. Consultez la liste complète avec les quantités ci-dessus.