Description
This roasted chicken with garlic and herbs is a classic, flavorful dish that’s perfect for any occasion. The combination of fresh herbs, garlic, and butter creates a mouthwatering, golden-brown roast chicken that’s juicy on the inside and crispy on the outside. Serve it with your favorite side dishes for a delicious and comforting meal.
Ingredients
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For the Brine (optional but recommended):
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1 recipe chicken brine (follow your preferred recipe for brining)
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For the Chicken:
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5 lb whole chicken
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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1 onion, peeled and quartered
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1 lemon, quartered
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For the Herb Butter:
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6 tablespoons butter, softened
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2 teaspoons minced garlic
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2 teaspoons fresh thyme leaves, minced
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2 teaspoons fresh rosemary leaves, minced
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1 tablespoon fresh parsley leaves, minced
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Salt and pepper, to taste (go easy on the salt if you’ve brined your chicken)
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Instructions
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Prepare the Chicken:
If using the brine, soak the chicken in the brine for several hours or overnight, following your brine recipe. If not brining, proceed with seasoning the chicken. -
Preheat the Oven:
Preheat your oven to 425°F (220°C). -
Prepare the Herb Butter:
In a small bowl, combine the softened butter with minced garlic, thyme, rosemary, parsley, salt, and pepper. Mix until the herbs are evenly incorporated into the butter. -
Season the Chicken:
Pat the chicken dry with paper towels. Rub the herb butter mixture all over the chicken, under the skin, and inside the cavity to ensure maximum flavor. -
Stuff the Chicken:
Stuff the cavity of the chicken with the quartered onion, lemon, and sprigs of rosemary and thyme. -
Roast the Chicken:
Place the chicken breast-side up on a roasting rack or in a roasting pan. Roast in the preheated oven for about 1 1/2 to 2 hours, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh. Baste the chicken with its own juices halfway through for extra moisture and flavor.
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Rest and Serve:
Once the chicken is cooked through and golden brown, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute and keeps the meat moist.
Notes
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If you prefer extra crispy skin, you can broil the chicken for an additional 2-3 minutes after roasting.
- You can also use the pan drippings to make a delicious gravy to serve alongside the chicken.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American