Irresistibly Juicy Garlic Herb Roasted Chicken Recipe
Enjoy this Garlic Herb Roasted Chicken, featuring tender meat and vibrant flavors with every bite.
Equipment
- Roasting Pan
- Meat Thermometer
- Mixing bowl
Ingredients
For the Chicken
- 1 whole chicken (4–4.5 lbs) Ensure giblets are removed for even roasting.
- 2 teaspoons kosher salt Essential for enhancing the rich flavor of the chicken.
- 1/2 teaspoon freshly ground black pepper Adds warmth and depth to each bite.
For the Herb Butter
- 1/3 cup unsalted butter, softened Provides moisture and richness in the herb rub.
- 3 tablespoons olive oil Aids in achieving that glorious crispy skin.
- 5 cloves garlic, minced The robust flavor foundation for your herb mixture.
- 2 tablespoons fresh rosemary, chopped Infuses a fragrant, herbaceous note to the roast.
- 2 tablespoons fresh thyme, chopped Adds a lovely earthy element to the chicken.
- 2 tablespoons fresh parsley, chopped Brightens the flavors, giving it that fresh touch.
- 1 each lemon zest (from 1 lemon) Enhances freshness and a hint of acidity that complements the dish.
For Stuffing and Vegetables
- 1 each lemon, quartered Brings moisture and fresh flavor to the cavity during roasting.
- 1 head garlic, halved Imparts a mellow garlic sweetness that seeps into the chicken.
- 1 medium onion, quartered Sweetens the roasting juices, adding a delightful hint of flavor.
- 2 medium carrots, cut into chunks Saute these to soak up the delicious flavors.
- 2 each celery stalks, cut into chunks Provides depth and balances the vegetable medley.
For the Roasting Liquid
- 1/2 cup dry white wine or chicken broth Optional, but adds luscious moisture and flavor to the dish!
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and arrange the rack in a large roasting pan, ready for a delicious meal.
- Gently pat the whole chicken dry with paper towels, then sprinkle kosher salt and pepper inside the cavity for enhanced flavor.
- In a bowl, combine softened butter, olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, and the remaining salt and pepper, blending until smooth.
- Carefully loosen the skin over the chicken breasts and spread half of the aromatic herb butter directly under the skin; then slather the remainder all over the outside of the chicken.
- Fill the chicken's cavity with the quartered lemon, halved garlic head, and onion quarters to infuse delightful flavors while roasting.
- Scatter the chunked carrots and celery in the bottom of the roasting pan, then place the seasoned chicken breast side up on a rack or directly on the vegetables.
- Pour the dry white wine or chicken broth into the pan, avoiding contact with the chicken skin for the perfect roast.
- Roast the chicken for 20 minutes at 425°F (220°C) to achieve that crispy, golden skin we all love.
- Lower the oven temperature to 350°F (180°C) and roast for about 1 hour or until juices run clear and the internal temperature reaches 165°F (75°C).
- Halfway through roasting, baste the chicken with the flavorful pan juices for extra moisture and succulence.
- Once done, allow the chicken to rest for 10-15 minutes under foil before carving. Serve it with the roasted vegetables and pour over those delicious pan juices.
Notes
Optional: Garnish with fresh herb sprigs for a burst of color.