Roasted Halved Chicken with Garlic Herb Paste
Elevate your dinner table with this irresistibly flavorful Roasted Halved Chicken with Garlic Herb Paste—a show-stopping dish that combines the succulence of perfectly roasted chicken with the bold, aromatic essence of fresh herbs and garlic. This recipe features a whole chicken halved to ensure even cooking, coated in a luxurious paste made from olive oil, garlic, rosemary, thyme, parsley, lemon juice, and a hint of paprika for depth and spice. The addition of buttery dollops creates a golden, crispy skin that's truly irresistible. In just over an hour, you'll have a perfectly tender, juicy chicken with herbaceous and citrusy notes, making it ideal for a cozy family dinner or an impressive weekend feast. Pair this roasted masterpiece with roasted vegetables or creamy mashed potatoes for a complete meal bursting with flavor. Perfectly seasoned, perfectly roasted, and perfectly delicious!
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Recipe Information
Ingredients
- 1 piece Whole chicken
- 3 tablespoons Olive oil
- 6 pieces Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 3 tablespoons Parsley leaves
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 2 tablespoons Butter
Instructions
Preheat your oven to 425°F (220°C) and prepare a large baking sheet or roasting pan.
Using kitchen shears or a sharp knife, carefully halve the chicken by cutting along the backbone on both sides. Flatten the halves slightly by pressing down on the breastbone. Pat the chicken dry with paper towels.
In a food processor, combine olive oil, garlic cloves, rosemary, thyme, parsley, lemon juice, salt, pepper, and paprika. Blend until a smooth paste forms.
Generously rub the garlic herb paste all over the chicken, including under the skin where possible, to maximize flavor.
Place the chicken halves skin-side up on the baking sheet or in the roasting pan. Add dollops of butter on top of the chicken for extra richness.
Roast the chicken in the preheated oven for 40-45 minutes or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the breast. Baste the chicken with the pan juices halfway through cooking for extra moisture.
Once cooked, remove the chicken from the oven and let it rest for 10 minutes to ensure the juices redistribute.
Slice and serve the roasted chicken with your favorite sides, such as roasted vegetables or mashed potatoes. Enjoy!
Nutrition Facts
Calories |
855 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 171 mg | 57% | |
| Sodium | 5016 mg | 218% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 1.6 g | ||
| Protein | 30.2 g | 60% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 150 mg | 12% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 782 mg | 17% | |
*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.
