Garlic and Herb Roasted Chicken is a simple dinner recipe that anyone can make. Want to make the house smell amazing? Bake a chicken!
Nothing beats the taste of a whole chicken that uses simple ingredients. Drizzle it with olive oil sprinkle on some flavorful spices and roast until it has crispy skin and a juicy and tender bite on the inside.
How to Make This Juicy Chicken Recipe
For a long time, I have been scared of whole chickens. The thought of making one and cutting into it and the inside being raw terrified me.
So I did a lot of research, watched a few videos, and then bought one for my first time to give it a try. I am happy I did because this is my favorite new chicken recipe. No need to spend a lot of money buying a rotisserie chicken when you can make your own right at home.
Start by grabbing some paper towels and completely drying the bird. Pat the skin all over and even inside the cavity to dry it out. If there are innards (like the neck bone and gizzards, remove them). This will ensure that the skin of the chicken gets crispy when you roast it in the oven.
In a small bowl, add butter and 2 teaspoons of lemon juice. I like to add fresh herbs like thyme and rosemary to create a compound butter. Now, using your fingers, slide them in between the skin of the breast meat. It will create a pocket.
Spread the butter under the skin. Then, massage it onto the outside of the bird. Doing this will create a really juicy chicken.
Chop up two lemons, 2 garlic cloves, 1/2 stick of room temperature butter, and salt and pepper. Add all of this into the cavity of the chicken. You can also add a couple of stems of fresh rosemary if you want. If you want a more garlic flavor, add a whole head of garlic.
Season the outside of the chicken with salt, black pepper, and fresh parsley. You can even add garlic powder if you want. I prefer using fresh minced garlic, but the powder can be substituted for the real stuff.
For a different take on this chicken, use this Mexican seasoning blend.
Roast the Chicken
Put the chicken in a roasting pan or a baking dish and roast in the oven for about an hour to an hour and 15 minutes. The cooking time will vary depending on the size of the whole chicken that you buy. Use a meat thermometer to check the internal temperature of the chicken. In the thickest part of the chicken which is the thigh meat, it should read 165.
They also have an instant-read thermometer that can stay in the chicken while cooking. It works with an app and will alert you when the bird reaches the right internal temperature.
While the chicken cooks, make sure to baste the chicken halfway through with the juices in the pan.
For the final step, turn the broiler on high heat and let the chicken brown a bit more on top to get a really crispy golden crust. The chicken skin is one of my favorite parts.
Finishing Off the Chicken
Once the chicken has finished roasting, remove it from the oven and let the chicken rest. If you cut into it too soon, the juices will all run out making for a very dry chicken.
I like to serve the bird by cutting it into separate pieces. I slice off the chicken breast side and leave it whole. On the side, I have more garlic butter and some lemon zest to sprinkle on top.
This really is the best way to roast a chicken. It creates juicy meat and is the perfect weeknight dinner. You can also use this roast chicken and shred it for sandwiches, tacos, and more. Check this link for more shredded chicken recipes.
How to Store the Chicken
For any leftover chicken, take it and store it in an airtight container.
Whatever you do, don't throw away the carcass of the chicken! Use it to make some delicious homemade chicken stock. The garlic herb butter roast chicken will add tons of flavor to your homemade broth.
Check out these other delicious chicken recipes
- 4 pound whole chicken, room temperature with giblets and neck removed from the cavity of the chicken
- 1/4 cup of butter, melted
- 3 tablespoons of olive oil
- 2 lemons halved
- salt and pepper to taste
- 2 tablespoons of fresh parsley
- 4 garlic cloves minced
- 1 head of garlic, sliced in half
- 3 whole rosemary sprigs
- 2 sprigs of thyme
- Preheat the oven to 400 degrees.
- Line a baking tree or a roasting pan with aluminum foil.
- Remove the neck and the giblets from the inside of the chicken.
- If there are any fat chunks on the chicken or feathers sticking out, remove all of that.
- Use paper towels to pat the outside of the chicken and the inside cavity dry.
- In a small bowl, combine the olive oil, butter, and the juice of half of a lemon together. Massage into the chicken on the outside and under the skin. You can also add some fresh herbs under the skin if you want.
- Season the chicken on the inside and outside with salt and pepper.
- Sprinkle some of the fresh parsley over the top of the chicken.
- Also rub some of the minced garlic over the chicken. Add some underneath the skin also.
- Stuff the head of garlic, along with the lemons, rosemary, and thyme in the cavity of the chicken. Tie up the legs with kitchen twine.
- Place the chicken breast side up in the roasting pan. Bake for one hour and check the temperature of the chicken. You might need to bake for another 15 to 20 minutes.
- Make sure to baste the chicken halfway through. Cook until the juices run clear and the internal temperature reads 165.
- Broil for 2-3 minutes at the end of the cooking time.
- Remove from the oven and allow it to stand for 20 minutes before serving.
- Drizzle the pan juices and lemon zest over the top.
Amount Per Serving: Calories: 930Total Fat: 59gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 382mgSodium: 390mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 91g