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Roasted Chicken with Garlic and Herbs Recipe

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  • Author: Lina
  • Total Time: 1 hour 30 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

This Roasted Chicken with Garlic and Herbs is a simple yet flavorful dish featuring a perfectly roasted chicken infused with the aromatic taste of garlic, thyme, rosemary, and lemon. It’s the ultimate comfort food, crispy on the outside and juicy on the inside. The recipe is easy to prepare, making it perfect for a family dinner or special occasion.

Ingredients

Scale

For the Chicken:

  • 1 whole chicken (about 4–5 pounds)

  • 4 tablespoons olive oil (or melted butter)

  • 1 tablespoon salt (or to taste)

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon garlic powder

  • 1 tablespoon dried rosemary (or 2 tablespoons fresh rosemary, chopped)

  • 1 tablespoon dried thyme (or 2 tablespoons fresh thyme, chopped)

  • 1 lemon, halved

  • 1 onion, quartered

  • 6 garlic cloves, smashed (with skin on)

  • 1/2 cup chicken broth or water (for the roasting pan)

For the Herb Butter (optional but recommended):

  • 4 tablespoons unsalted butter, softened

  • 2 garlic cloves, minced

  • 1 tablespoon fresh rosemary, chopped

  • 1 tablespoon fresh thyme, chopped

  • Zest of 1 lemon

  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).

  2. Prepare the Chicken: Remove the chicken giblets (if included) and pat the chicken dry with paper towels. Season the inside of the chicken with salt and pepper, then stuff it with the halved lemon, quartered onion, and smashed garlic cloves.

  3. Season the Chicken: Rub the entire chicken with olive oil (or melted butter), then season generously with salt, pepper, garlic powder, and the dried herbs (rosemary and thyme). If you’re using the herb butter, mix the softened butter with minced garlic, chopped fresh rosemary, chopped fresh thyme, lemon zest, salt, and pepper. Carefully separate the skin from the chicken breast and spread the herb butter under the skin for extra flavor and moisture. You can also rub the butter on top of the chicken for added crispiness.

  4. Roast the Chicken: Place the chicken breast-side up on a rack in a roasting pan. Add the chicken broth (or water) to the bottom of the pan. This will help keep the chicken moist while it roasts.

  5. Roasting Time: Roast the chicken for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh. Baste the chicken with the juices from the pan halfway through cooking for a golden, crispy skin.

  6. Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute and keeps the chicken tender and moist.

  7. Serve: Carve the chicken and serve with the roasted garlic, onions, and lemon from the cavity for extra flavor. Pair with your favorite side dishes, like roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • If you want extra crispy skin, you can increase the oven temperature to 450°F (230°C) for the last 10 minutes of cooking.

  • You can add vegetables like carrots, potatoes, and parsnips to the roasting pan to cook alongside the chicken, using the flavorful drippings for extra taste.

  • The leftover chicken makes great sandwiches or can be used in soups, stews, and salads.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American, Mediterranean

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Find it online: https://cookingwithlina.com/dinners/roasted-chicken-with-garlic-and-herbs-recipe/