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- Whole chicken (4-5 lbs) - Garlic (6 cloves, minced) - Lemon (zest and juice) - Unsalted butter (4 tablespoons, softened) - Fresh rosemary (2 tablespoons, chopped) - Fresh thyme (2 tablespoons, chopped) - Fresh parsley (1 tablespoon, chopped) - Salt, black pepper, and paprika - Onion (1 large, quartered) - Carrot (1 medium, chopped) - Low-sodium chicken broth (1 cup) To make Garlic Herb Roasted Chicken, gather your ingredients. Start with a whole chicken weighing between 4 to 5 pounds. You also need six cloves of garlic, minced, and one lemon for zest and juice. Next, for the herb and spice mix, grab four tablespoons of softened unsalted butter. Fresh herbs are key here: use two tablespoons each of chopped rosemary and thyme, and one tablespoon of chopped parsley. Don't forget salt, black pepper, and paprika to enhance the flavor. For aromatics, get one large onion, quartered, and one medium carrot, chopped. Lastly, have one cup of low-sodium chicken broth ready to keep the chicken moist while it roasts. Each ingredient contributes to a tasty and juicy chicken, perfect for family meals or gatherings. {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This hot temperature helps the chicken get crispy skin and cook evenly. Next, combine these ingredients in a bowl: - 6 cloves garlic, minced - Zest and juice of 1 lemon - 4 tablespoons unsalted butter, softened - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - Salt to taste - Freshly ground black pepper to taste - 1 teaspoon paprika Mix until you have a smooth herb paste. This blend is key for great flavor! Now, rinse the whole chicken under cold water. Pat it dry with paper towels. Next, create pockets under the skin of the chicken. Slide your fingers gently under the skin on the breast and thighs. Be careful not to tear it. This step lets the herb paste flavor the meat. Take half of the herb paste and spread it under the skin. Use the rest to coat the outside of the chicken. Then, season the inside cavity with more salt and pepper. Stuff it with the quartered onion and chopped carrot. These add nice aroma as the chicken cooks. Place the chicken in a roasting pan. Pour 1 cup of low-sodium chicken broth around the chicken. This keeps it moist while roasting. Roast the chicken for about 1 hour and 15 minutes. Check the internal temperature in the thickest part of the thigh. It should reach 165°F (75°C). Halfway through cooking, baste the chicken with the pan juices. This keeps the meat juicy and adds flavor. Once the chicken is done, take it out of the oven. Loosely cover it with aluminum foil. Let it rest for about 15 minutes. This helps the juices stay in the meat. When it’s time to carve, use a sharp knife. Serve the chicken on a large platter. For a nice touch, garnish with fresh herbs and lemon wedges. Drizzle some pan juices over the carved slices for extra flavor. Enjoy your feast! To get the best flavor, you must apply the herb paste well. This step is key. After you create your herb mixture, spread half under the skin. This adds flavor deep into the meat. Use the rest to coat the outside. This gives a tasty crust. Brining your chicken can add moisture. A simple brine of salt and water helps. Soak the chicken for a few hours. This keeps the meat juicy as it cooks. Basting the chicken is essential for juiciness. Halfway through cooking, use a spoon to drizzle the pan juices over the chicken. This keeps the skin crispy and the meat moist. Check for doneness by using a meat thermometer. Insert it into the thickest part of the thigh. The chicken is ready when it reaches 165°F. This ensures it is safe and perfectly cooked. Garnish your roasted chicken with fresh herbs and lemon wedges. This adds color and a fresh touch. Use parsley, rosemary, or thyme for a beautiful look. Serve the chicken on a large platter. Drizzle some of the pan juices over the carved chicken. This makes it look festive and inviting for your family feast. Pro Tips Resting the Chicken: Allowing the chicken to rest after roasting is crucial for juicy meat. This lets the juices redistribute, ensuring every bite is flavorful. Use a Meat Thermometer: For perfect doneness, use a meat thermometer to check the internal temperature. Aim for 165°F (75°C) in the thickest part of the thigh. Flavor Infusion: For an extra layer of flavor, marinate the chicken with the herb paste for a few hours or overnight in the fridge before roasting. Enhance the Gravy: After roasting, deglaze the pan with a splash of white wine or extra chicken broth to create a delicious gravy with the drippings. {{image_4}} You can switch up the herbs to change the flavor. Try using sage or oregano. These herbs add a warm, earthy taste. You can also mix in some dill for a fresh zing. Spice blends can change your chicken's profile too. Consider using a blend with cumin or coriander. These spices add a hint of warmth and depth. A simple herb mix can be just as good as the classic. Stuffing your chicken can make it even better. Garlic can add a punch of flavor. Try adding citrus like orange or lemon. This gives a bright taste that cuts through the richness. You can also use vegetables as stuffing. Chopped carrots, celery, or mushrooms work well. This adds moisture and flavor as it cooks. Pair your stuffed chicken with grains for a full meal. Rice or quinoa can round out your plate nicely. Side dishes can elevate your meal. Roasted vegetables are perfect. They add color and taste. You can use carrots, zucchini, or Brussels sprouts. Toss them with olive oil and herbs. A fresh salad can balance the meal too. Use greens like arugula or spinach. Add some nuts or cheese for crunch and flavor. Wine is also a great match. A light white wine like Sauvignon Blanc pairs well. It complements the chicken's flavor without overpowering it. When you have leftover roasted chicken, store it in the fridge. Place it in an airtight container to keep it fresh. Roasted chicken lasts for about 3 to 4 days in the fridge. If you want to enjoy it later, don’t wait too long! Freezing is a great option if you have extra chicken. Cut the chicken into pieces before freezing for easy use later. Wrap each piece tightly in plastic wrap and then place it in a freezer bag. This will help keep the chicken moist. To thaw, move it to the fridge overnight. For reheating, the oven works best. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. Heat for about 20 to 30 minutes, or until it's warm throughout. Leftover chicken can shine in many new dishes. Use it to make tasty salads by adding greens, veggies, and a dressing. You can also make hearty sandwiches with your favorite bread. Another fun idea is to toss it into soups. It adds protein and flavor to your meal. These options make the most of your delicious roasted chicken! Roasting time depends on the chicken's weight. A 4-5 pound chicken takes about 1 hour and 15 minutes at 425°F (220°C). For each additional pound, add about 15 minutes. Always check the internal temperature to ensure safety. Yes, you can use a frozen chicken. Thaw it in the fridge for 24 hours before cooking. If you’re in a hurry, use the cold water method. Submerge the chicken in cold water, changing it every 30 minutes. Cook it right after thawing. To keep your chicken tender, avoid overcooking. Use a meat thermometer to check for doneness. Cooking it to an internal temperature of 165°F (75°C) is key. Also, let it rest after cooking. This helps juices stay inside the meat. You can adapt this recipe for an air fryer. Preheat the air fryer to 360°F (180°C). Place the seasoned chicken in the basket. Cook for about 60-70 minutes. Check the internal temperature to ensure it reaches 165°F (75°C). Check the internal temperature with a meat thermometer. The thickest part of the thigh should read 165°F (75°C). Look for clear juices when you pierce the chicken. If juices run clear, your chicken is done. This post covered how to roast a whole chicken. We explored ingredients, from the chicken itself to herbs and spices. The step-by-step guide showed you how to prepare, roast, and serve the chicken. I also shared tips to enhance flavor, presentation ideas, and ways to use leftovers. Roasting chicken can be fun and rewarding. With these methods, you can make a meal everyone will love. Enjoy your cooking!

Garlic Herb Roasted Chicken

A flavorful roasted chicken infused with garlic and fresh herbs, perfect for a family dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 whole chicken (approximately 4-5 lbs)
  • 6 cloves garlic, minced
  • 1 whole lemon, zested and juiced
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 tablespoons fresh thyme, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • to taste salt and freshly ground black pepper
  • 1 teaspoon paprika
  • 1 large onion, quartered
  • 1 medium carrot, chopped
  • 1 cup low-sodium chicken broth

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a mixing bowl, combine the minced garlic, lemon zest, lemon juice, softened butter, chopped rosemary, chopped thyme, chopped parsley, salt, pepper, and paprika. Mix until you achieve a smooth herb paste.
  • Rinse the whole chicken under cold running water, then pat it dry thoroughly using paper towels.
  • Gently slide your fingers under the skin of the chicken breast and thighs to create pockets without tearing it.
  • Take half of the herb paste and carefully spread it under the loosened skin, then use the remaining paste to coat the exterior of the chicken.
  • Generously season the inside cavity of the chicken with additional salt and pepper, then stuff it with the quartered onion and chopped carrot.
  • Arrange the chicken in a roasting pan, then pour the low-sodium chicken broth around the chicken in the pan.
  • Place the roasting pan in the preheated oven. Roast the chicken for approximately 1 hour and 15 minutes, or until the internal temperature reads 165°F (75°C).
  • Once cooked, remove the chicken from the oven and loosely cover it with aluminum foil. Allow the chicken to rest for about 15 minutes before carving.

Notes

Serve the roasted chicken on a large decorative platter. Garnish with fresh herbs and lemon wedges.
Keyword chicken, garlic, herbs, roasted