Roasted Chicken with Garlic and Herbs

This Roasted Chicken with Garlic and Herbs is juicy, flavorful, and perfectly golden brown with crispy skin and a delicious blend of fresh herbs and garlic. Whether for a weeknight dinner or a special occasion, this classic roasted chicken is easy to make and delivers restaurant-quality flavor at home.

Why You’ll Love This Recipe

• Juicy, tender chicken with crispy, golden skin.
• Infused with garlic, butter, and fresh herbs for rich flavor.
• Perfect for meal prep—leftovers can be used in soups, salads, or sandwiches.
• Simple ingredients with big flavor!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• Whole chicken (4-5 lbs)
• Olive oil or melted butter
• Garlic, minced
• Fresh rosemary, thyme, and parsley (or dried herbs)
• Lemon, halved
• Onion, quartered
• Salt & black pepper
• Smoked paprika (for extra flavor and color)

For the Garlic Herb Butter:

• Unsalted butter, softened
• Garlic, minced
• Fresh parsley, chopped
• Lemon zest
• Salt & black pepper

Directions

this recipe

1. Preheat the Oven:

Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels to ensure crispy skin.

2. Season the Chicken:

Rub the outside of the chicken with olive oil or melted butter. Season generously with salt, pepper, garlic, smoked paprika, and fresh herbs.

3. Stuff the Chicken:

Stuff the cavity with lemon halves, onion quarters, and extra herbs for extra flavor.

4. Apply Garlic Herb Butter:

Mix softened butter with garlic, parsley, lemon zest, salt, and pepper. Carefully loosen the skin and rub the butter mixture under the skin for extra moisture and flavor.

5. Roast the Chicken:

Place the chicken in a roasting pan or cast-iron skillet. Roast for 60-75 minutes, basting occasionally, until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.

6. Rest & Serve:

Let the chicken rest for 10-15 minutes before carving. Serve with roasted vegetables, mashed potatoes, or a fresh salad.

Servings and Timing

• Servings: 4-6
• Prep Time: 15 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 30 minutes

Variations

• Spicy Version: Add cayenne pepper or red pepper flakes for heat.
• Lemon Garlic Chicken: Increase the lemon juice and add extra garlic.
• Crispier Skin: Roast at 450°F for the last 10 minutes.
• Slow Roasted: Roast at 325°F for 2.5 hours for extra tenderness.

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze cooked chicken for up to 3 months.
• Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave in 30-second intervals.

FAQs

1. How do I get extra crispy skin?

Pat the chicken completely dry before roasting and baste with butter.

2. Can I use dried herbs instead of fresh?

Yes! Use 1 teaspoon dried herbs for every 1 tablespoon fresh herbs.

3. How do I know when the chicken is done?

Use a meat thermometer—it should reach 165°F in the thickest part.

4. Can I make this in an air fryer?

Yes! Air fry at 375°F for about 45 minutes, flipping halfway.

5. What side dishes pair well?

Serve with mashed potatoes, roasted vegetables, rice, or a fresh salad.

6. Can I spatchcock the chicken?

Yes! Flattening the chicken helps it cook faster and more evenly.

7. How do I prevent dry chicken?

Baste with butter or pan juices during roasting and let it rest before slicing.

8. What’s the best way to carve the chicken?

Remove the legs first, then slice the breasts against the grain.

9. Can I use boneless chicken breasts instead?

Yes! Adjust cooking time to 20-25 minutes at 400°F.

10. What’s the best pan for roasting?

A cast-iron skillet, roasting pan, or baking dish works well.

Conclusion

This Roasted Chicken with Garlic and Herbs is a classic, foolproof recipe that’s juicy, flavorful, and perfect for any occasion. Whether for a Sunday dinner, meal prep, or holiday meal, this dish delivers restaurant-quality results every time. Try it today and enjoy the perfect roasted chicken!

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