Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (4 to 4 1/2 lb) whole chicken
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter, softened
- 5 garlic cloves, minced (divided)
- 1 tbsp chopped fresh rosemary (or 1 tsp dried)
- 1 lemon (zest + juice), plus 1 lemon halved (for cavity)
- 1 small onion, quartered (for cavity)
- 1 lb cauliflower florets
- 1/4 cup whole milk
- 1/4 cup grated Parmesan (optional)
- 12 oz green beans (trimmed) or 6 oz baby spinach
- 1 tbsp olive oil (for greens)
Do This
- 1. Heat oven to 425°F. Pat chicken dry; season with salt and pepper.
- 2. Mix butter + 3 minced garlic cloves + rosemary + lemon zest. Rub under/over skin; add lemon juice. Stuff cavity with lemon halves and onion.
- 3. Roast at 425°F for 15 minutes, then reduce to 375°F and roast 35–45 minutes more, until breast is 165°F and thigh is 175°F.
- 4. Boil cauliflower 10–12 minutes until very tender; drain well.
- 5. Mash/blend cauliflower with milk, 1 tbsp butter, remaining garlic, salt, pepper, and Parmesan (optional).
- 6. Sauté green beans 6–8 minutes (or wilt spinach 1–2 minutes) with olive oil, salt, and pepper.
- 7. Rest chicken 15 minutes; carve and serve over cauliflower mash with greens and pan juices.
Why You’ll Love This Recipe
- Classic comfort-food flavor from rosemary, garlic, butter, and lemon.
- Creamy, cozy mash with cauliflower that still tastes rich and satisfying.
- One oven, simple sides: the chicken roasts while you make the mash and greens.
- Great for Sunday dinner but doable on a weeknight with leftovers.
Grocery List
- Produce: 1 lemon (plus optional extra for serving), 1 small onion, 5 garlic cloves, 1 lb cauliflower florets, 12 oz green beans or 6 oz baby spinach, fresh rosemary (or dried)
- Dairy: unsalted butter, whole milk, Parmesan (optional)
- Pantry: olive oil, kosher salt, black pepper
Full Ingredients
Garlic-Herb Roasted Chicken
- 1 (4 to 4 1/2 lb) whole chicken
- 2 tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 4 tbsp (1/2 stick) unsalted butter, softened
- 4 garlic cloves, minced (reserve 1 clove for mash)
- 1 tbsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
- 1 lemon: 1 tsp finely grated zest + 2 tbsp fresh lemon juice
- 1 additional lemon, halved (for the cavity)
- 1 small onion, quartered (for the cavity)
Cauliflower Mash
- 1 lb cauliflower florets (about 6 to 7 cups)
- 1/4 cup whole milk
- 1 tbsp unsalted butter
- 1 garlic clove, minced (from the reserved clove)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 1/4 cup finely grated Parmesan (optional, but very good for extra savory depth)
Sautéed Green Beans (or Spinach)
- Option A (green beans): 12 oz green beans, trimmed
- Option B (spinach): 6 oz baby spinach
- 1 tbsp olive oil
- 1/4 tsp kosher salt (plus more to taste)
- 1/8 tsp black pepper (plus more to taste)
Step-by-Step Instructions
Step 1: Prep the oven, pan, and chicken
Place a rack in the middle of the oven and preheat to 425°F. Set a sturdy rimmed baking sheet or roasting pan nearby (a 9×13-inch roasting pan works well).
Remove giblets (if included) from the chicken cavity. Pat the chicken very dry all over with paper towels. Dry skin helps it brown and crisp. Place the chicken breast-side up in the pan.
Step 2: Season and build the garlic-herb butter
Season the chicken evenly with 2 tsp kosher salt and 1 tsp black pepper, including a little inside the cavity.
In a small bowl, mash together 4 tbsp softened butter, 3 minced garlic cloves (save 1 clove for the mash), rosemary, and lemon zest until well combined.
Gently loosen the chicken skin over the breast and thighs with your fingers (be careful not to tear it). Spread about 2/3 of the butter mixture under the skin, then rub the remaining butter over the outside of the chicken. Drizzle with 2 tbsp olive oil and rub to coat. Sprinkle a pinch more salt on top if desired for extra-crispy skin.
Step 3: Stuff, roast, and temperature-check
Squeeze 2 tbsp lemon juice over the chicken. Stuff the cavity with the halved lemon and quartered onion.
Roast at 425°F for 15 minutes to kickstart browning. Then reduce the oven temperature to 375°F (leave the chicken in the oven) and continue roasting for 35 to 45 minutes, or until a thermometer reads 165°F in the thickest part of the breast and 175°F in the thickest part of the thigh (not touching bone).
If the skin is browning too quickly, loosely tent the breast area with foil for the last 10–15 minutes.
Step 4: Rest the chicken (don’t skip this)
Transfer the chicken to a cutting board and rest for 15 minutes. Resting keeps the meat juicy and makes carving cleaner.
Meanwhile, carefully pour any pan juices into a small bowl (leave behind any burnt bits if present). You’ll spoon these over the mash and chicken at the end for extra flavor.
Step 5: Cook the cauliflower until very tender
While the chicken rests, bring a medium pot of water to a boil. Add the cauliflower florets and cook for 10 to 12 minutes, until very tender when pierced with a fork.
Drain thoroughly, then return the cauliflower to the warm pot and let it sit for 2 minutes, uncovered, to steam off extra moisture. This is key for mash that’s creamy instead of watery.
Step 6: Mash (or blend) the cauliflower until creamy
Add 1/4 cup whole milk, 1 tbsp butter, and the reserved 1 minced garlic clove to the pot with the cauliflower. Mash very well with a potato masher for a rustic texture, or use an immersion blender for a smoother, more “mashed potato” feel.
Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Stir in 1/4 cup Parmesan if using. Taste and adjust salt and pepper. Cover to keep warm.
Step 7: Sauté the green beans or wilt the spinach
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
If using green beans: Add green beans, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Sauté for 6 to 8 minutes, stirring occasionally, until crisp-tender and lightly blistered. If the pan seems dry, add 1 tbsp water and cover for 1 minute to steam, then uncover to finish.
If using spinach: Add spinach, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Toss for 1 to 2 minutes until just wilted. Remove from heat immediately to keep it bright and tender.
Step 8: Carve and serve for maximum comfort-food vibes
Carve the chicken into breasts, thighs, drumsticks, and wings (or slice the breast meat). Spoon a generous bed of cauliflower mash onto each plate, top with chicken, and add a side of green beans or spinach.
Finish with a spoonful of the reserved pan juices over the chicken and mash. If you like, add a final pinch of black pepper and a little extra chopped rosemary.
Pro Tips
- Dry the chicken thoroughly before seasoning. Moisture is the enemy of crispy skin.
- Use a thermometer for perfect doneness: 165°F in the breast, 175°F in the thigh.
- Steam-dry the cauliflower after draining for 2 minutes so your mash stays thick and creamy.
- Blend for silky mash, mash for rustic. Either is great; choose your comfort level.
- Save the pan juices and spoon them over everything like a quick, natural “gravy.”
Variations
- Thighs instead of whole chicken: Use 2 1/2 to 3 lb bone-in, skin-on chicken thighs. Roast at 425°F for 35 to 45 minutes until 175°F.
- Extra lemony: Add an additional 1 tbsp lemon juice to the cauliflower mash right before serving for brightness.
- Herb swap: Replace rosemary with 1 tbsp chopped thyme or a mix of thyme and parsley for a softer herb profile.
Storage & Make-Ahead
Store leftover chicken, mash, and greens in separate airtight containers in the refrigerator for up to 4 days. Reheat chicken and mash gently (microwave at 50% power in 1-minute intervals, or cover and warm in a 325°F oven until hot). Add a splash of milk to loosen the mash as needed. You can make the cauliflower mash up to 2 days ahead and reheat with a little extra milk and butter. For best texture, sauté greens fresh, but leftovers still reheat fine.
Nutrition (per serving)
Approximate, based on 4 servings and including cauliflower mash and green beans: 560 calories, 41 g protein, 36 g fat, 18 g carbs, 5 g fiber, 6 g sugar, 980 mg sodium.
