By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
653 cal · 90 min
Roast Chicken with Root Vegetables
Recipe GLPRec057b8727b82f
A classic Mediterranean roast chicken infused with fresh rosemary and garlic, served with tender root vegetables and finished with a silky pan sauce made from butter and lemon. Golden-brown skin and succulent meat make this an elegant yet simple weeknight dinner for four.
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Ingredients
1 whole chicken (3½–4 lb.), patted dry
4 branches fresh rosemary, bruised
1 sprig fresh rosemary
6 cloves garlic, crushed and peeled
3 cloves garlic, peeled and thinly sliced
½ cup extra-virgin olive oil
1 tbsp. extra-virgin olive oil
Kosher salt, to taste
Freshly ground white pepper, to taste
½ cup rich chicken stock
4 tbsp. butter, cut into pieces
½ Juice of ½ lemon
¼ bunch fresh parsley, leaves chopped
Directions
Preheat your oven to 425°F. Pat the chicken dry with paper towels and season the cavity and exterior generously with kosher salt and white pepper.
Place the 4 bruised rosemary branches and 6 crushed garlic cloves inside the chicken's cavity.
In a small bowl, combine the ½ cup of extra-virgin olive oil with the 3 sliced garlic cloves and the remaining 1 sprig of rosemary. Brush the chicken inside and out with half of this herb oil, reserving the remainder for later use.
Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for 60–75 minutes, until the internal temperature reaches 165°F when measured in the thickest part of the thigh without touching bone. The skin should be golden brown and crispy.
Remove the roasted chicken from the oven and transfer it to a cutting board. Let it rest for 5 minutes.
Place the roasting pan over medium heat on the stovetop. Add the ½ cup of chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Whisk the 4 tbsp. of butter into the pan sauce until fully incorporated and the sauce is glossy. Remove from heat and season with kosher salt and white pepper to taste.
Finish the sauce by stirring in the juice of ½ lemon and the 1 tbsp. of reserved herb oil.
Carve the chicken into serving pieces and arrange on a platter. Pour the pan sauce over the chicken and garnish with the freshly chopped parsley before serving.
Comments
This is a solid midweek dinner that hits all the marks for Charlotte shoppers. Every ingredient—chicken, root vegetables implied but oddly omitted from the ingredient list, rosemary, garlic, olive oil, lemon, and parsley—is stocked at any Harris Teeter, Food Lion, Kroger, or Walmart year-round, with no special trips needed. At roughly $12–14 for a whole chicken plus aromatics and stock, you're looking at $3–3.50 per serving, which is reasonable for a complete one-pan meal. The 90-minute stated time is honest: 15 minutes active prep (trussing, seasoning) plus 75 minutes mostly hands-off roasting. This is a low-maintenance dish that sits in the oven and actually improves as it cools slightly, making it a rare roast chicken that reheats respectably the next day for lunch. The one oddity is that root vegetables are promised in the title but missing from the ingredients list—if you add carrots, potatoes, or parsnips as the title suggests, add 10 minutes and another $1–2 to the cost, but you'll still land under $4 per serving and it's worth it.
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