I love a good herb garlic roast chicken to serve for family or friends. It’s a simple yet satisfying dish, loaded with flavors from fresh herbs, garlic, and a luscious butter glaze that creates a crispy, golden skin.
This recipe resolves issues related to dry chicken and bland flavors that often arise with traditional roasting methods, ensuring juicy, flavorful results.
Now, if you’ve ever struggled with dry chicken or uneven cooking, you’re not alone. I remember a time when I overcooked my chicken and ended up with something closer to a rubbery mess than a juicy roast. I wanted a recipe that wouldn’t let me down, especially on a busy weeknight or when guests popped over unexpectedly.
This recipe shines because it calls for delicious flavors and a marinating time that makes all the difference. You’ll be waiting around 2 hours for it to marinate and an hour to cook it just right, which means when mealtime rolls around, you’ve got a beautifully roasted chicken that everyone will enjoy.
If you love chicken recipes, don’t miss my delicious Stuffed Mushrooms for a perfect side.
Table of contents
Why You Will Love This Recipe
- Flavor-Infused Whole Chicken , This chicken is loaded with flavors from roasted garlic and fresh herbs that waft through your kitchen, creating an inviting atmosphere as it cooks.
- Versatile Cooking Method , You can enjoy this roast chicken not only as a hearty main course but also as a flavorful filling for sandwiches or salads the next day.
- Stays Moist and Juicy , Thanks to the use of butter and chicken stock, you’ll find each bite is incredibly moist, preventing the dry texture often associated with roast chicken.
- Time-Effective Prep , Although it may seem like a lengthy process, much of the time is hands-off. Letting the chicken marinate for several hours allows for deep flavor penetration while you go about your day.
Crispy Herb Garlic Roast Chicken
- Prep Time: 135 minutes
- Cool Time:
- Cook Time: 60 minutes
- Total Time: 195 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Roasting
- Diet: Low Salt
Description
A delicious herb garlic butter roasted whole chicken recipe that’s perfect for family dinners.
Ingredients
- 1 (1 kg / 2.2 lbs) whole chicken, preferably even-shaped with plump firm breasts
- ½ cup (113 g / 4 oz) salted butter
- 2 tablespoons (30 ml) garlic, minced, use fresh firm bulbs for best flavor
- 1 sprig rosemary, fresh
- ½ teaspoon sage, chopped
- ½ teaspoon rosemary, chopped
- ½ teaspoon thyme, chopped
- 1 tablespoon (7 g) paprika, smoked preferred
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- 1 lemon, zested and juiced (1 tablespoon juice)
- 1 lemon, halved (for cavity)
- 3 onions, quartered
- 2 sweet potatoes, cut into chunks
- 1 head garlic, halved
- ½ cup (120 ml) chicken stock
- 1 tablespoon (8 g) flour
- Olive oil, for brushing and optional additional brushing
Instructions
- Step 1: In a mixing bowl, whisk together the salted butter, minced garlic, chopped sage, rosemary, thyme, smoked paprika, salt, pepper, lemon zest, and lemon juice until well combined. This creates a rich herb garlic butter base for the chicken.
- Step 2: Gently use the back of a spoon to loosen the skin from the chicken breasts and thighs without tearing it. Be careful to avoid skin tears to allow the butter mixture to infuse deeply.
- Step 3: Spread the herb garlic butter evenly beneath the loosened skin and all over the outside of the chicken, making sure every part is coated. This will help ensure even flavor distribution and a crispy skin.
- Step 4: Place the chicken in an airtight container or cover with plastic wrap. Refrigerate and let it marinate for at least 2 to 3 hours, or overnight if possible. This marinating period enhances flavor penetration and juiciness.
- Step 5: Heat the oven to 400°F (200°C). Ensure the oven is fully preheated before placing the chicken inside for optimal roasting results.
- Step 6: Arrange the quartered onions, sweet potato chunks, and halved garlic head in the roasting pan around the chicken for additional flavor while cooking. Place the chicken in the oven and roast for 45 to 50 minutes, or until the skin is golden brown and the juices run clear when pierced.
- Step 7: Halfway through cooking, baste the chicken with pan juices using a spoon. This step maintains moisture and prevents the chicken from drying out during roasting.
- Step 8: Remove the chicken from the oven and tent it loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute, yielding tender and flavorful slices.
Notes
- Room Temperature: Store cooked chicken in an airtight container at room temperature for up to 4 hours.
- Refrigeration: Keep in an airtight container in the fridge for up to 3 days to maintain freshness and prevent spoilage.
- Freezing: Wrap the chicken tightly with plastic wrap and transfer to a freezer-safe container. Freeze up to 3 months. Thaw fully in the refrigerator before reheating.
- Use a meat thermometer to check doneness if unsure: the internal temperature should reach 165°F (75°C) in the thickest part of the chicken.
- If the skin lacks crispiness after roasting, brush with olive oil and return the chicken to the oven for an additional 10 minutes.
- To thicken gravy from pan juices, whisk in 1 tablespoon of flour and simmer for 5 minutes until the desired consistency is reached.
- Ensure even seasoning by rubbing the marinade under the skin and allowing sufficient marinating time for deep flavor absorption.
- Fully thaw frozen chicken in the refrigerator for 24 hours before beginning preparation to promote even cooking.
- Serve alongside roasted sweet potatoes or garlic mashed cauliflower. A fresh arugula salad dressed with lemon vinaigrette complements the meal well.
- Use leftover chicken slices in sandwiches, salads, or tacos with avocado and diced tomatoes. Top with additional herb garlic butter or a drizzle of lemon juice for enhanced flavor.
- Substitute the herb mix with parsley, rosemary, and thyme only for a milder flavor profile.
- For a smoky twist, increase smoked paprika or experiment with adding a pinch of cayenne pepper in the marinade.
- Choose whole chickens with firm, plump breasts and no excess drips for best cooking results.
- Select fresh herbs with bright green leaves and no wilting to ensure vibrant flavors.
- Use extra virgin olive oil with fragrant, fresh aroma for best taste and skin crispness.
- Opt for fresh garlic bulbs, as dried garlic does not offer the same intensity.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Whole chicken: Choose a good quality bird with an even shape for consistent cooking. Look for ones with plump, firm breasts and minimal drips in the packaging.
- Fresh garlic: Opt for firm, unblemished bulbs that feel heavy. Fresh garlic packs vibrant flavor, while dried versions lack the same punch.
- Fresh herbs: Use a mix of rosemary, thyme, and parsley for a balanced herb profile. Look for bright green leaves and avoid any wilting, freshness makes a big difference!
- Olive oil: A quality extra virgin olive oil enhances the chicken’s flavor. You want it to be fragrant and flavorful, not just a basic cooking oil.
- Paprika: Pick up smoked paprika for a subtle smokiness. A good brand has a rich color, check that it hasn’t lost its vibrancy!
- Whole chicken: Choose a good quality bird with an even shape for consistent cooking. Look for ones with plump, firm breasts and minimal drips in the packaging.
- Fresh garlic: Opt for firm, unblemished bulbs that feel heavy. Fresh garlic packs vibrant flavor, while dried versions lack the same punch.
- Fresh herbs: Use a mix of rosemary, thyme, and parsley for a balanced herb profile. Look for bright green leaves and avoid any wilting, freshness makes a big difference!
- Olive oil: A quality extra virgin olive oil enhances the chicken’s flavor. You want it to be fragrant and flavorful, not just a basic cooking oil.
- Paprika: Pick up smoked paprika for a subtle smokiness. A good brand has a rich color, check that it hasn’t lost its vibrancy!
Recipe Tips
- If your chicken skin isn’t crispy after roasting for 50 minutes, brush it with an additional layer of olive oil and return to the oven for 10 minutes.
- When the chicken appears undercooked after 1 hour, insert a meat thermometer into the thickest part; it should read 75°C (165°F) for safe consumption.
- If your gravy is too thin, whisk in 1 tablespoon of flour into the pan juices and simmer for 5 minutes to thicken it properly.
- For uneven seasoning, make sure to rub marinade beneath the skin and allow the chicken to rest for at least 2 hours before cooking.
- If using frozen chicken, allow it to fully thaw in the refrigerator for 24 hours before preparing to achieve even cooking results.
Serving Suggestions
Serve with roasted sweet potatoes or a side of garlic mashed cauliflower. A fresh arugula salad with lemon vinaigrette pairs well to enhance the meal.
Use to make chicken sandwiches or slices in salads. Add to tacos with avocado and diced tomatoes for a delicious twist.
Top with a homemade herb garlic butter or a zesty chimichurri for added flavor. A drizzle of lemon juice complements the richness beautifully.
Recipe variations
- You can use different whole birds like Cornish hens or small turkeys to roast using this herb garlic butter method for a customizable serving size.
- Add ½ teaspoon of smoked paprika or cayenne pepper alongside the 1 tablespoon paprika to vary the spice profile and enhance the roast’s color and flavor.
- Either fresh herbs or dried ones can be applied, but fresh rosemary, thyme, and sage at ½ teaspoon each provide the most vibrant aroma for your chicken.
- If preparing for a larger meal, double the chicken to 2 kg and increase butter and garlic marinade proportions accordingly, ensuring even roasting and basting throughout.
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How to Store?
To keep your herb garlic roast chicken fresh and delicious, follow these storage tips:
Room Temperature: Place chicken in an airtight container. Store at room temperature up to 4 hours to maintain safety and quality.
Refrigeration: Transfer chicken to an airtight container and refrigerate. Keep it chilled up to 3 days, preventing spoilage and flavor loss.
Freezing: Wrap chicken tightly with plastic wrap, then place in a freezer container. Freeze up to 3 months. Thaw in refrigerator before reheating.
Other Recipes You’ll Love
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