Roast Chicken with Garlic and Herbs
Succulent, golden, and infused with irresistible aromatics, this Roast Chicken with Garlic and Herbs is the ultimate showstopper for any dinner table. This recipe combines a perfectly roasted whole chicken with the bold flavors of fresh rosemary, thyme, parsley, and a zesty hint of lemon, while buttery garlic melts into the crispy, golden skin for an unmatched depth of flavor. The optional addition of tender roasted vegetables makes this a complete one-pan meal, with everything coated in savory pan juices that are simply divine. With a straightforward preparation and a stunning presentation, this comforting, herbaceous roast chicken is a versatile recipe perfect for family dinners or special occasions. Elevate your next homemade meal with this classic, crowd-pleasing dish that’s as flavorful as it is foolproof!
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Recipe Information
Ingredients
- 1 4-5 pounds Whole chicken
- 8 large Garlic cloves
- 2 sprigs Fresh rosemary
- 3 sprigs Fresh thyme
- 2 bunches Fresh parsley
- 3 tablespoons Olive oil
- 1 whole Lemon
- 2 tablespoons Unsalted butter
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 3 cups Vegetables (optional, e.g., carrots, onions, potatoes)
Instructions
Preheat your oven to 425°F (220°C). Position your oven rack in the center.
Remove the chicken from the fridge, and let it sit at room temperature for 20-30 minutes to ensure even cooking.
Pat the chicken dry with paper towels to help the skin crisp up during roasting.
Season the cavity of the chicken generously with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
Stuff the cavity with the whole lemon (halved), 4 garlic cloves (smashed), 1 sprig of rosemary, and 2 sprigs of thyme.
Tie the legs of the chicken together with kitchen twine to ensure even cooking. Tuck the wing tips under the body to prevent burning.
In a small bowl, mix the olive oil, melted butter, 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and the remaining minced garlic. Brush this mixture evenly over the chicken, ensuring all areas, including under the wings, are coated.
Place the chicken breast-side up in a roasting pan or oven-safe skillet. Surround the chicken with vegetables, if using, and toss them with a drizzle of olive oil, salt, and pepper.
Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature of the thickest part of the chicken (thigh) reaches 165°F (74°C). Baste the chicken with its pan juices every 20 minutes for maximum flavor and crispiness.
Once cooked, remove the chicken from the oven and tent loosely with aluminum foil. Allow it to rest for 15 minutes before carving.
Carve the chicken and serve it with the roasted vegetables, garnished with the remaining chopped parsley. Enjoy!
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1632 mg | 71% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 20.6 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 3867 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
