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For this dish, you need one whole chicken. Aim for a weight of about 4-5 pounds. A good size ensures even cooking and juicy meat. Fresh chicken tastes best, so choose one from a trusted source. Fresh herbs make the flavors pop. You will need: - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh parsley, chopped These herbs add depth and brightness to the chicken. They work well together, giving it a fresh taste. A few extra ingredients boost the flavor: - 1 head of garlic, cloves separated and peeled - 1 lemon, halved - 1 onion, quartered - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon paprika Garlic provides a rich, savory note. Lemon adds brightness, while onion enhances sweetness. Olive oil helps the herbs stick and adds moisture. Salt and pepper bring all the flavors together. Paprika offers a hint of warmth and color. These simple ingredients create an incredibly tasty dish. {{ingredient_image_1}} First, preheat your oven to 425°F (220°C). This high heat helps the chicken brown nicely. Next, take your whole chicken and pat it dry with paper towels. This step is key. A dry chicken skin crisps up better when cooking. Season the cavity with salt and pepper. This adds flavor inside the chicken. In a small bowl, mix together the olive oil, chopped rosemary, thyme leaves, parsley, paprika, salt, and pepper. This blend gives your chicken a burst of flavor. Make sure to blend it well to form a smooth paste. You want this mixture to coat the chicken evenly. Take the herb paste and rub it all over the outside of the chicken. Be sure to cover every part. Then, stuff the cavity with lemon halves, quartered onion, and peeled garlic cloves. These ingredients add moisture and flavor as the chicken roasts. Place the chicken in a roasting pan, breast side up. If you have a rack, use it. This allows heat to circulate around the chicken. Roast it in the oven for about 1 hour and 15 minutes. To check if it's done, the internal temperature should reach 165°F (75°C). Halfway through, baste the chicken with its own juices. This keeps the meat juicy and flavorful. When it's done, let the chicken rest for 10-15 minutes before carving. This helps the juices settle, making every bite tender. To get juicy chicken, start with a good rub. Use the herb paste made with olive oil and fresh herbs. This paste helps lock in the moisture. It also adds a lot of flavor. Make sure to rub it under the skin, too. This step makes the meat tender and tasty. Roasting at 425°F (220°C) helps create a crispy skin while keeping the inside moist. Let the chicken rest after cooking for at least 10 minutes. This allows the juices to spread evenly throughout the meat. Basting is key to keeping your chicken juicy. Halfway through roasting, open the oven carefully. Use a spoon or baster to scoop up the pan juices. Pour these juices over the chicken. This adds flavor and moisture. Do not open the oven too often. Each time you do, heat escapes. Aim to baste once to keep cooking time steady. If you want to make it easy, baste the chicken every 30 minutes. Carving the chicken right makes a big difference. Start by placing the chicken on a cutting board. Use a sharp knife. First, remove the legs by cutting through the joint. Then, take off the wings in the same way. Slice the breast meat from the bone. Cut against the grain for tender pieces. Serve the chicken on a large platter. You can add extra herbs and roasted garlic for a nice touch. This makes your meal look great and taste even better. Pro Tips Resting is Key: Let the chicken rest after roasting; this allows the juices to redistribute, ensuring a moist and flavorful result. Use Fresh Herbs: Fresh herbs like rosemary, thyme, and parsley enhance the flavor profile; dried herbs can be used in a pinch but may not provide the same depth. Check the Temperature: Always use a meat thermometer to check the internal temperature; the chicken is safe to eat at 165°F (75°C). Spice It Up: Feel free to experiment with different spices or add a touch of cayenne for some heat; customize the herb paste to suit your taste! {{image_2}} You can switch up the herbs in Garlic Herb Roasted Chicken. Use sage or oregano for a different taste. Try basil for a fresh twist. You can even mix dried herbs if you don’t have fresh ones. Just remember to keep the amounts similar for great flavor. While lemon and onion are classic, you can get creative. Consider using apples or oranges for a sweet touch. Add some fresh herbs like dill or cilantro for a unique flavor. You can even try mushrooms for an earthy taste. Get inspired and use what you love! You don’t have to roast the chicken in the oven. An air fryer works well too. Cook it at 360°F for about 60 minutes. Check the chicken’s temperature to ensure it’s done. Grilling adds a smoky flavor. Cook it over indirect heat for about 1.5 hours. Experiment with different methods to find your favorite! After cooking your garlic herb roasted chicken, let it cool. Place any leftovers in an airtight container. You can keep it in the fridge for up to four days. Make sure to label the container with the date. This helps you keep track of freshness. If you want to save some for later, freezing is a great option. Cut the chicken into pieces for easier storage. Wrap each piece tightly in plastic wrap or foil. Then, place them in a freezer-safe bag. Roasted chicken can stay good in the freezer for about three months. Remember to label the bags with the date. This way, you will know when to use them. When you are ready to enjoy the chicken again, reheating is simple. Preheat your oven to 350°F (175°C). Place the chicken pieces in an oven-safe dish. Add a splash of chicken broth or water to keep it moist. Cover the dish with foil to trap steam. Heat for about 20-25 minutes, or until warm. You can also use a microwave, but it may not keep the skin crispy. Enjoy your meal with ease! You should roast a chicken for about 18-20 minutes per pound. For a 4-5 pound chicken, this means 1 hour and 15 minutes to 1 hour and 40 minutes. Always check the internal temperature. It should be 165°F (75°C) in the thickest part of the breast. Yes, you can make the herb paste ahead of time. Simply mix the olive oil, fresh herbs, and spices. Store it in the fridge for up to 24 hours. This saves time on cooking day and lets the flavors develop. Some great side dishes include: - Roasted vegetables, like carrots and potatoes - Creamy mashed potatoes - Fresh garden salad - Garlic bread - Rice pilaf These sides complement the rich flavors of garlic herb roasted chicken well. Enjoy your meal! Roasting a whole chicken is simple and rewarding. You’ve learned about choosing the right chicken, prepping it with fresh herbs, and using various techniques to achieve juicy meat. Tips on basting and carving help make serving easier. Exploring variations and storage tips adds flexibility to your cooking. With this guide, you can create a delicious meal your family will love. Enjoy your cooking journey and the tasty results!

Garlic Herb Roasted Chicken

A flavorful roasted chicken infused with garlic and fresh herbs.
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

Ingredients
  

  • 1 whole chicken (about 4-5 pounds)
  • 1 head garlic, cloves separated and peeled
  • 2 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, chopped
  • 1 lemon halved
  • to taste salt and pepper
  • 1 teaspoon paprika
  • 1 onion quartered

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, mix together the olive oil, chopped rosemary, thyme, parsley, paprika, salt, and pepper to form a herb paste.
  • Pat the chicken dry with paper towels and season the cavity with salt and pepper.
  • Rub the herb paste all over the exterior of the chicken, ensuring it's evenly coated.
  • Stuff the cavity of the chicken with the lemon halves, quartered onion, and peeled garlic cloves.
  • Place the chicken in a roasting pan breast side up. You can use a rack if you have one, to ensure even cooking.
  • Roast the chicken in the preheated oven for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C) in the thickest part of the breast.
  • Halfway through roasting, baste the chicken with the pan juices to keep it moist.
  • Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Notes

Serve on a large platter, garnished with extra fresh herbs and surrounded by roasted garlic cloves and onion for a beautiful display.
Keyword chicken, garlic, herbs, roasted