This roasted chicken is a huge favorite of all the members of the family. From the way it makes the whole house smell like fresh rosemary and thyme to the crispy golden brown skin on top to the creamy roasted garlic cloves underneath - it delivers to all your senses! I love to serve it with a big green salad and sauteed broccoli. And it’s extra perfect when the herbs are homegrown and fresh-snipped from my patio herb garden!
When all 6 of my kids were at home I used to make this recipe with 2 whole chickens and an extra package of drumsticks. I could barely lift the pot into the oven! Now with some of the kids peeling off, I have downsized my pot and usually make one whole chicken plus 6 extra drumsticks. You can easily adjust this recipe for the amount of chicken you want to make; my version here will serve 6.
One of my favorite things about this recipe is the leftover chicken carcass. I stuff it in a pot with veggies, spices and water and simmer for 24 hours to make a delicious and healthy bone broth full of minerals and goodness. I then use the homemade broth to make our most beloved homemade soups. So don’t throw the carcass away until you’re certain you’ve gotten everything you can out of it!
The chicken will cook for about 3 hours so you do need to plan ahead and put it in early enough, but the prep time is minimal: about 10 minutes to get it into the oven. I hope you love it as much as we do!
