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Roasted Chicken with Garlic and Herbs

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This Roasted Chicken with Garlic and Herbs is juicy, tender, and packed with flavor! Infused with fresh herbs, garlic, and butter, this golden, crispy-skinned whole chicken is perfect for Sunday dinner, holidays, or a comforting homemade meal. Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a complete feast!

Ingredients

Scale

For the Chicken:

  • 1 whole chicken (4–5 lbs), giblets removed
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, softened
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme, chopped (or 1 tsp dried)
  • 1 tbsp fresh parsley, chopped (or 1 tsp dried)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika (for color)
  • 1 lemon, halved
  • 1 small onion, quartered

For Roasting:

  • 3 carrots, cut into chunks
  • 3 celery stalks, cut into chunks
  • 1 cup chicken broth (or white wine for extra flavor)

Instructions

Step 1: Prepare the Chicken

  1. Preheat the oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels—this helps achieve crispy skin.

Step 2: Make the Herb Butter

  1. In a small bowl, mix butter, garlic, rosemary, thyme, parsley, salt, pepper, and paprika.
  2. Gently loosen the skin of the chicken and rub some of the herb butter under the skin.
  3. Spread the remaining butter over the outside of the chicken.

Step 3: Stuff & Truss the Chicken

  1. Stuff the cavity with lemon halves and quartered onion for extra flavor.
  2. Tie the legs together with kitchen twine (optional but helps even cooking).

Step 4: Prepare the Roasting Pan

  1. Place carrots and celery in a roasting pan.
  2. Set the chicken on top, breast-side up, and pour chicken broth (or white wine) into the pan.

Step 5: Roast the Chicken

  1. Roast at 425°F for 15 minutes, then reduce the temperature to 375°F (190°C).
  2. Continue roasting for 1 hour to 1 hour 15 minutes, basting with pan juices every 20 minutes.
  3. Chicken is done when the thickest part of the thigh reaches 165°F (75°C).

Step 6: Rest & Serve

  1. Remove from oven and let the chicken rest for 15 minutes before carving.
  2. Serve with pan drippings or homemade gravy, and enjoy!

Notes

  • Crispier Skin: Roast uncovered and pat the chicken dry before applying butter.
  • Make Ahead: Season the chicken up to 24 hours in advance and refrigerate.
  • Leftovers: Use in sandwiches, salads, or soups. Store in the fridge for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/roasted-chicken-with-garlic-and-herbs/