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To make Garlic Herb Roasted Chicken, you need: - 1 whole chicken (about 4-5 pounds) - 1 head of garlic, cloves separated and peeled - 2 tablespoons olive oil - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme leaves - 1 tablespoon fresh parsley, finely chopped - 1 lemon, halved - Salt and freshly ground black pepper, to taste - 1 teaspoon smoked paprika - 1 onion, quartered Fresh herbs add brightness to your chicken. I love using rosemary, thyme, and parsley. These herbs create a nice mix. They bring out the chicken's rich taste. The garlic cloves add a wonderful aroma and flavor. Stuffing the chicken with lemon and onion gives it extra moisture. This makes every bite juicy and delicious. You can enhance the flavor with a few optional items: - Fresh sage leaves for an earthier taste - A splash of white wine for deeper flavor - Other spices like cumin or oregano for a twist These additions let you customize the chicken. Feel free to play with flavors and make it your own. {{ingredient_image_2}} Start by gathering all your ingredients. You need a whole chicken, garlic, herbs, olive oil, a lemon, and onion. Make sure you have salt and pepper too. Preheat your oven to 425°F (220°C). This heat is key for a crispy skin. In a small bowl, mix olive oil, rosemary, thyme, parsley, smoked paprika, salt, and pepper. Stir the mix well. This herb paste gives your chicken a punch of flavor. The fresh herbs make a big difference in taste. Take a paper towel and dry the chicken inside and out. This step helps the skin get crispy. Generously season the cavity with salt and pepper. Next, rub the herb paste all over the chicken's skin. Make sure to cover every part. Then, stuff the cavity with halved lemon, quartered onion, and garlic cloves. The stuffing adds moisture and aroma. Place the chicken in a roasting pan, breast side up. If you have a roasting rack, use it. This helps the air flow. Roast for about 1 hour and 15 minutes. Check the chicken’s internal temperature. It should reach 165°F (75°C). This ensures it's cooked fully and stays juicy. Halfway through cooking, baste the chicken with its own juices. Use a spoon to drizzle the juice over the skin. This step keeps the chicken moist and enhances its flavor. Basting is essential for that golden-brown skin. Once cooked, take the chicken out of the oven. Let it rest for 10-15 minutes on a cutting board. This resting time helps the juices settle in. When carving, slice the chicken carefully. Serve it on a large platter. Garnish with extra herbs and roasted garlic for a beautiful display. Enjoy your tasty creation! To get crispy chicken skin, start with a dry bird. You can pat it with a paper towel. This simple step makes a big difference. Next, use olive oil in your herb paste. The oil helps the skin brown nicely. Rub the herb mix all over the chicken. Make sure to cover every inch. Don’t forget to baste the chicken halfway through cooking. This keeps the skin moist and adds flavor. After roasting, let the chicken rest for 10-15 minutes. This step is key for juicy meat. Resting helps the juices move back into the chicken. If you cut too soon, the juices will run out. This makes the meat dry. So, be patient! Use this time to set the table or prepare sides. One common mistake is not seasoning enough. Always season the inside and outside of the chicken. Another mistake is opening the oven too often. Each time you open it, heat escapes. Try to keep the door closed as much as possible. Lastly, don’t skip the resting step. Rushing can ruin the juicy texture you want. Pro Tips Pat Your Chicken Dry: Ensuring the chicken is thoroughly dried before seasoning helps achieve a crispy skin during roasting. Use Fresh Herbs: Fresh herbs provide a more vibrant flavor compared to dried ones. Always choose fresh for the best results. Baste Regularly: Basting the chicken with its own juices halfway through roasting helps keep the skin moist and enhances flavor. Let It Rest: Allowing the roasted chicken to rest after cooking prevents juices from running out, ensuring every bite is tender and juicy. {{image_4}} You can mix up the herbs for fun and fresh tastes. Try using basil or oregano for a nice twist. You can also swap in tarragon for a hint of anise. If you want a spicy kick, add some crushed red pepper flakes to the herb mix. Each herb gives the chicken a unique flavor, making it special every time. Roasting is a classic way to cook chicken. It gives you crispy skin and juicy meat. You can also try spatchcocking. This means removing the backbone to flatten the chicken. It cooks faster and browns better. Both methods work well, so pick the one you like most! Pair your chicken with tasty sides for a complete meal. Roasted veggies, like carrots and potatoes, match perfectly. A fresh green salad adds crunch and color. You can also serve garlic bread for a cozy touch. Don’t forget a creamy coleslaw for a cool contrast. These sides make your meal even more delicious! To keep your Garlic Herb Roasted Chicken fresh, let it cool first. Place pieces in an airtight container. Store them in the fridge for up to three days. Keep the skin on for better flavor. If you have more leftovers, consider slicing the chicken. This makes it easier to use in meals later. The best way to reheat the chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken pieces on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. This helps the chicken stay juicy. You can also use a microwave for quick reheating. Place the chicken in a microwave-safe dish. Cover it and heat for 1-2 minutes. Freezing is a great option for longer storage. Wrap the chicken tightly in plastic wrap or foil. Place it in a freezer bag, removing as much air as possible. You can freeze it for up to three months. To thaw, place it in the fridge overnight. This keeps the chicken safe and tasty. Always reheat thoroughly before eating. The ideal cooking time is about 1 hour and 15 minutes. You should roast the chicken at 425°F (220°C). This high heat helps create crispy skin while keeping the meat juicy. Always check the chicken's internal temperature. It needs to reach 165°F (75°C) in the thickest part of the breast for safety. Yes, you can use dried herbs. However, fresh herbs give a brighter flavor. If you use dried herbs, use about one-third of the amount. For example, if the recipe calls for 1 tablespoon of fresh herbs, use 1 teaspoon of dried ones. Mix them with olive oil to create a paste. To tell if the chicken is cooked, use a meat thermometer. Insert it into the thickest part of the breast. If it reads 165°F (75°C), the chicken is done. You can also check for clear juices. If the juices run clear, the chicken is likely cooked. Some great side dishes include: - Roasted vegetables like carrots and potatoes - A fresh green salad with lemon vinaigrette - Garlic mashed potatoes - Steamed green beans These sides complement the chicken's flavors and make a complete meal. You can store leftover chicken in the fridge for up to 3-4 days. Make sure to keep it in an airtight container. If you want to keep it longer, freeze it. Leftovers can last up to 4 months in the freezer. Just remember to thaw them in the fridge before reheating. You now have a complete guide to making Garlic Herb Roasted Chicken. We covered the key ingredients, how to prep, and cooking techniques to ensure your chicken is juicy and flavorful. Remember to let your chicken rest and enjoy crispy skin. You can mix herbs, try different cooking methods, and pair with tasty side dishes. Store leftovers properly to keep them fresh. Dive into your own kitchen adventure and impress everyone with your delicious meal!

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, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh parsley, finely chopped
  • 1 lemon halved
  • to taste salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 onion quartered

Instructions
 

  • Begin by preheating your oven to a temperature of 425°F (220°C) to ensure it is hot enough for roasting.
  • In a small mixing bowl, combine the olive oil, finely chopped rosemary, thyme leaves, parsley, smoked paprika, salt, and freshly ground black pepper. Stir well until all the ingredients are blended into a fragrant herb paste.
  • Take a paper towel and pat the chicken dry thoroughly; this helps achieve a crispy skin. Season the inside of the chicken cavity generously with salt and pepper to enhance the flavor from within.
  • Using your hands, liberally rub the prepared herb paste all over the exterior of the chicken, ensuring an even coating for maximum flavor infusion.
  • Carefully stuff the chicken cavity with the halved lemon, the quartered onion, and the peeled garlic cloves, which will impart moisture and a delicious aroma during roasting.
  • Place the seasoned chicken in a roasting pan with the breast side facing upwards. If you have a roasting rack, use it to elevate the chicken for better air circulation and cooking.
  • Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reads 165°F (75°C) when measured in the thickest part of the breast.
  • About halfway through the roasting time, baste the chicken with the pan juices to keep the skin moist and flavorful.
  • Once the chicken is fully cooked, remove it from the oven. Allow it to rest on a cutting board for 10-15 minutes before carving.

Notes

For an impressive presentation, serve the chicken on a large rustic platter and garnish with extra fresh herbs.
Keyword chicken, garlic, herbs, roasted