Roast Chicken with Garlic & Herbs
A beautifully roasted whole chicken infused with fresh garlic, rosemary, thyme, parsley, and lemon. Crispy golden skin and tender, juicy meat make this timeless dish perfect for family dinners and holiday celebrations.
Servings 6
Calories 420kcal
Ingredients
- Chicken
- 1 whole chicken 4½–5 lbs
- 2 tbsp unsalted butter softened
- 2 tbsp extra virgin olive oil
- 6 cloves garlic minced
- 1 tbsp fresh rosemary finely chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley chopped
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 tsp paprika
- 1 lemon halved
- 1 whole head garlic halved crosswise
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Roasting Vegetables Optional
- 1 lb baby potatoes
- 3 carrots cut into large pieces
- 1 large onion cut into wedges
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Oven
- Preheat oven to 425°F (220°C).
- Pat the chicken completely dry with paper towels.
- Prepare the Herb Butter
- In a small bowl, combine:
- Softened butter
- Olive oil
- Minced garlic
- Rosemary
- Thyme
- Parsley
- Salt
- Pepper
- Paprika
- Mix until well combined.
- Season the Chicken
- Loosen the skin over the breast and thighs.
- Spread about half of the herb butter underneath the skin.
- Rub the remaining butter all over the outside of the chicken.
- Stuff the cavity with:
- Lemon halves
- Halved garlic head
- Rosemary sprigs
- Thyme sprigs
- Tie the legs together with kitchen twine if desired.
- Prepare the Vegetables
- Toss the potatoes, carrots, and onion with:
- Olive oil
- Salt
- Pepper
- Arrange around the chicken in a roasting pan.
- Roast
- Roast at 425°F (220°C) for 20 minutes.
- Reduce the oven temperature to 375°F (190°C).
- Continue roasting for 55–65 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
- If desired, baste the chicken with pan juices once or twice during the final 30 minutes.
- Rest
- Transfer the chicken to a carving board.
- Loosely tent with foil and let rest for 15 minutes before carving.
- Serve with the roasted vegetables and pan juices.
Notes
Chef’s Tips
- Drying the chicken thoroughly helps achieve crisp, golden skin.
- Fresh herbs provide the best flavor, but dried herbs can be substituted (use one-third the amount).
- Allowing the chicken to rest before carving helps retain its juices.
- Save the carcass to make a flavorful homemade chicken stock.
Optional Garnishes
- Fresh rosemary sprigs
- Chopped parsley
- Grilled lemon halves
- Roasted garlic cloves
- Flaky sea salt
- Fresh cracked black pepper
Approximate Nutrition Facts
Serving Size: 1/6 of chicken (without optional vegetables)| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Total Fat | 27 g |
| Saturated Fat | 8 g |
| Cholesterol | 145 mg |
| Sodium | 500 mg |
| Total Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Total Sugars | 0 g |
| Includes Added Sugars | 0 g |
| Protein | 40 g |
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: Freeze carved chicken in freezer-safe containers for up to 3 months. Reheating: Reheat covered in a 325°F (163°C) oven until warmed through, or gently microwave individual portions.Suggested Pairings
- Rustic Sourdough Loaf
- Honey Wheat Bread
- Roasted Garlic Mashed Potatoes
- Green Beans Almondine
- Honey-Glazed Carrots
- Caesar Salad
- Apple Crisp or Pumpkin Pie for dessert
