Garlic Herb Roasted Chicken
Garlic Herb Roasted Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, giblets removed and patted dry
- 1/2 cup unsalted butter, softened
- 6 garlic, cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 lemon, halved
- 1 onion, quartered
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the Vegetables (Optional)
- 1 1/2 pounds potatoes, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400
- 2
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and parsley. Mix well to create the herb butter.
⏱️ 5 min
- 3
Carefully loosen the skin over the chicken breasts and thighs with your fingers. Spread about half of the herb butter mixture evenly under the skin. Rub the remaining herb butter all over the exterior of the chicken.
⏱️ 5 min
- 4
Season the chicken generously inside and out with salt and black pepper. Stuff the cavity of the chicken with the halved lemon and quartered onion.
⏱️ 3 min
- 5
If using, toss the potatoes and carrots with olive oil, salt, and pepper in a large roasting pan. Place the chicken on top of the vegetables in the roasting pan, or directly in the pan if not using vegetables.
⏱️ 2 min
- 6
Roast the chicken for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). The skin should be golden brown and crispy.
⏱️ 50 min•🌡️ 400
- 7
Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min
- 8
Carve the chicken and serve immediately with the roasted vegetables, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Roasted Chicken
Ingredients
For the Chicken
- 3 1/2 pounds whole chicken, giblets removed and patted dry
- 1/2 cup unsalted butter, softened
- 6 garlic, cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 lemon, halved
- 1 onion, quartered
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
For the Vegetables (Optional)
- 1 1/2 pounds potatoes, cut into 1-inch pieces
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 10 min•🌡️ 400 - 2
In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, and parsley. Mix well to create the herb butter.
⏱️ 5 min - 3
Carefully loosen the skin over the chicken breasts and thighs with your fingers. Spread about half of the herb butter mixture evenly under the skin. Rub the remaining herb butter all over the exterior of the chicken.
⏱️ 5 min - 4
Season the chicken generously inside and out with salt and black pepper. Stuff the cavity of the chicken with the halved lemon and quartered onion.
⏱️ 3 min - 5
If using, toss the potatoes and carrots with olive oil, salt, and pepper in a large roasting pan. Place the chicken on top of the vegetables in the roasting pan, or directly in the pan if not using vegetables.
⏱️ 2 min - 6
Roast the chicken for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). The skin should be golden brown and crispy.
⏱️ 50 min•🌡️ 400 - 7
Once cooked, remove the chicken from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 15 min - 8
Carve the chicken and serve immediately with the roasted vegetables, if desired.
⏱️ 5 min