Description

A simple and flavorful roasted whole chicken recipe featuring fresh garlic and herbs that yields juicy meat and crispy skin every time. Perfect for weeknight dinners or casual weekend feasts.

Ingredients

Whole chicken (about 4-5 pounds / 1.8-2.3 kg)
Fresh garlic (6 cloves, minced / about 2 tablespoons)
Fresh rosemary (2 tablespoons, chopped)
Fresh thyme (2 tablespoons, chopped) or 1 teaspoon dried thyme
Fresh parsley (2 tablespoons, chopped)
Olive oil (3 tablespoons / 45 ml)
Lemon (1, halved)
Salt (1 tablespoon / 15 g, coarse kosher salt)
Black pepper (1 teaspoon, freshly ground)
Butter (3 tablespoons / 45 g, softened)
Optional: Garlic powder (1 teaspoon)

Instructions

Pat the whole chicken dry with paper towels to ensure crispy skin.
In a mixing bowl, combine softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, salt, and pepper to make the garlic herb butter.
Rub a generous amount of the garlic herb butter all over the chicken, including under the skin on the breasts and thighs by gently loosening the skin with your fingers.
Optionally, stuff the chicken cavity with lemon halves and a few whole garlic cloves. Tie the legs together with kitchen twine if desired.
Preheat the oven to 425°F (220°C). Place the chicken breast-side up in a roasting pan or oven-safe skillet.
Drizzle olive oil over the top of the chicken and season with extra salt and pepper if desired.
Roast the chicken for 60-70 minutes, basting halfway through with pan juices to keep it moist. Add a splash of water or chicken broth if the pan looks dry.
Use a meat thermometer to check doneness; the thickest part of the thigh should reach 165°F (74°C). If no thermometer is available, pierce the thigh and ensure juices run clear, not pink.
Remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes to allow juices to redistribute.
Carve the chicken and serve with your favorite sides such as roasted vegetables or mashed potatoes.

Notes

[‘Pat the chicken dry before applying butter and herbs to guarantee crispy skin.’, ‘Generous herb butter under the skin is key for juicy meat and bold flavor.’, ‘Use a meat thermometer to avoid overcooking and ensure the chicken reaches 165°F (74°C).’, ‘Rest the chicken after roasting to lock in moisture and keep it juicy.’, ‘High heat roasting at 425°F crisps the skin quickly; you can lower the temperature for larger birds.’, ‘Optional: Stuff the cavity with garlic cloves and lemon halves for extra aroma.’, ‘Leftovers can be used in sandwiches, salads, or quick skillet meals.’, ‘For dairy-free, substitute butter with olive oil or coconut oil.’, ‘For paleo-friendly, use olive oil and fresh herbs only.’]

Prep Time: 15 minutes
Cook Time: 60-70 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving (approxima
Calories: 350
Sodium: 550
Fat: 22
Saturated Fat: 10
Carbohydrates: 1
Protein: 35

Keywords: garlic herb chicken, roasted chicken, juicy chicken, easy chicken recipe, herb roasted chicken, whole chicken recipe, crispy chicken skin