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Roasted Chicken with Garlic and Herbs

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American, French

Description

This Roasted Chicken with Garlic and Herbs is juicy, flavorful, and perfectly crispy on the outside. Infused with fresh herbs, garlic, and butter, it’s an easy yet impressive meal for any occasion!


Ingredients

Units Scale
  • 1 whole chicken (about 45 lbs)
  • 1/4 cup unsalted butter (softened)
  • 3 tablespoons olive oil
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh rosemary (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (for color)
  • 1 lemon (halved)
  • 1 small onion (quartered)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup chicken broth (or white wine, for moisture)

Instructions

1. Prep the Chicken:

  1. Preheat oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels. Remove any giblets from the cavity.

2. Make the Herb Butter:

  1. In a small bowl, mix softened butter, olive oil, garlic, rosemary, thyme, parsley, salt, pepper, paprika, and garlic powder.
  2. Gently lift the skin of the chicken and rub half the herb butter under the skin.
  3. Rub the remaining butter all over the outside of the chicken.

3. Stuff & Truss the Chicken:

  1. Stuff the cavity with lemon halves and onion quarters.
  2. Tie the legs together with kitchen twine (optional, but helps even cooking).

4. Roast the Chicken:

  1. Place the chicken in a roasting pan or cast-iron skillet.
  2. Pour chicken broth (or white wine) into the pan to keep the chicken moist.
  3. Roast for 1 hour 15 minutes, basting with pan juices every 20 minutes.
  4. Check for doneness—insert a meat thermometer into the thickest part of the thigh. It should read 165°F (75°C).

5. Rest & Serve:

  1. Let the chicken rest for 10-15 minutes before carving.
  2. Serve with roasted vegetables or mashed potatoes!

Notes

  • Extra crispy skin? Roast uncovered at 425°F for the first 20 minutes, then reduce to 375°F for the remaining time.
  • Want more flavor? Add whole garlic cloves and carrots to the pan while roasting.
  • Storage: Leftovers keep in an airtight container for 3-4 days or can be frozen for up to 3 months.

Nutrition

  • Calories: 420 kcal
  • Sugar: 0g
  • Sodium: 480mg
  • Fat: 28g
  • Saturated Fat: 9g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 38g
  • Cholesterol: 120mg