Roasted Chicken with Garlic and Herbs

Why You’ll Love This Recipe

Roasted Chicken with Garlic and Herbs is a timeless, comforting dish that combines tender, juicy chicken with the bold flavors of garlic, rosemary, thyme, and parsley. It’s perfect for family dinners or special occasions and fills your kitchen with an irresistible aroma. With crispy skin and a savory, herbaceous finish, this dish is both hearty and elegant.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chickenolive oilgarlic clovesfresh rosemaryfresh thymefresh parsleylemon (for stuffing and flavor)onion (optional for stuffing)saltblack pepperbutter

directions

Preheat your oven to 425°F (220°C).

Clean the chicken and pat it dry with paper towels.

In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, parsley, salt, and pepper.

Rub the herb mixture all over the chicken, including under the skin and inside the cavity.

Stuff the cavity with halved lemon, additional garlic cloves, and onion if using.

Tie the legs together with kitchen twine and tuck the wings under the body.

Place the chicken breast-side up on a roasting rack in a pan. Dot the skin with butter.

Roast for 1 hour to 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Baste the chicken with its juices halfway through cooking for extra crispiness and flavor.

Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Servings and timing

This recipe serves approximately 4-6 people.Preparation time: 15 minutesRoasting time: 60-75 minutesResting time: 15 minutesTotal time: 1 hour 30 minutes

Variations

Add baby potatoes and carrots to the roasting pan for a one-pan meal.

Use sage or oregano instead of thyme for a different herb profile.

Try marinating the chicken overnight in the garlic-herb mixture for deeper flavor.

For extra richness, pour a splash of white wine into the roasting pan before baking.

Swap butter for ghee for a slightly nuttier flavor and higher smoke point.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven for 15-20 minutes or in the microwave in short bursts until warmed through.Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, bone-in thighs or drumsticks work well—adjust the cooking time accordingly.

Do I have to use fresh herbs?

Fresh herbs offer the best flavor, but dried herbs can be used in a pinch (use 1/3 the amount).

Why tie the legs together?

Tying the legs helps the chicken cook more evenly and keeps the stuffing inside.

Can I skip the butter?

Yes, but butter adds flavor and helps crisp the skin. You can substitute with olive oil.

How do I get extra crispy skin?

Pat the chicken very dry and roast at a high temperature without covering it.

Is lemon necessary?

Lemon adds brightness and moisture, but it can be omitted or replaced with oranges for a twist.

Can I make this in advance?

Yes, season and prep the chicken a day in advance and refrigerate until ready to roast.

How do I know when the chicken is done?

Use a meat thermometer; it should read 165°F (74°C) at the thickest part of the thigh.

What should I serve with it?

Roasted vegetables, mashed potatoes, or a simple green salad pair beautifully.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is recommended for the best flavor, but garlic powder can be used in a pinch.

Conclusion

Roasted Chicken with Garlic and Herbs is a simple yet impressive dish that delivers big on flavor and comfort. Perfectly seasoned, juicy, and full of herbal aroma, it’s a go-to recipe for both weeknight dinners and festive occasions. Make it once, and it may just become a regular in your recipe rotation.

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