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Garlic Herb Roasted Chicken Recipe

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  • Author: Emma
  • Prep Time: 10 minutes (plus 2 hours to overnight if dry brining)
  • Cook Time: 40 to 50 minutes
  • Total Time: 2 hours 50 minutes to overnight plus 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Garlic Herb Roasted Chicken recipe features a beautifully crispy and flavorful whole chicken infused with a fragrant blend of fresh and dried herbs, garlic, and lemon. Slow roasted to perfection, this dish offers juicy, tender meat with a golden, herb-crusted skin, ideal for a comforting family dinner or special occasion.

Ingredients

Scale

Chicken

  • 4 to 5 pound whole spatchcocked chicken
  • Kosher salt and freshly ground black pepper, to taste

Herb Mixture

  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 garlic cloves, minced or grated

Roasting Additions

  • 1 head of garlic, halved
  • 1 whole large lemon, halved

Instructions

  1. Dry Brine the Chicken: Pat the chicken dry thoroughly using paper towels. Season generously on all sides and inside the cavity with kosher salt and freshly ground black pepper. Place the chicken on a large sheet tray lined with parchment paper and refrigerate uncovered for 2 hours or overnight to dry brine. This step enhances flavor, tenderizes the meat, and helps achieve a crispier skin. You may skip if desired.
  2. Prepare Oven and Herb Mixture: When ready to roast, preheat your oven to 425°F (220°C), using convection if available. In a small bowl, combine extra-virgin olive oil, dried parsley, dried thyme, fresh rosemary, minced garlic, and season with kosher salt and black pepper. Stir well until all ingredients are evenly incorporated.
  3. Assemble for Roasting: Place the chicken in a large baking dish or cast iron skillet that can comfortably hold it. Arrange the halved head of garlic and lemon around the chicken. Pour the herb and oil mixture evenly over the bird, ensuring all surfaces are well coated. Pat and spread the mixture to cover the entire chicken thoroughly.
  4. Roast the Chicken: Place the baking dish in the preheated oven and roast for 40 to 50 minutes. The chicken is done when the skin is crispy and golden and the internal temperature reaches 165°F (74°C) at the thickest part of the breast. Juices should run clear when cutting between the leg and thigh. Halfway through cooking, baste the chicken with pan juices and rotate the pan for even browning.
  5. Rest and Serve: After roasting, remove the chicken from the oven and let it rest for about 15 minutes to allow juices to redistribute. Carve the chicken, plate it, and drizzle with the remaining pan juices. Add a squeeze of the roasted lemon and some of the charred roasted garlic to enhance the flavors before serving.

Notes

  • Dry brining is optional but highly recommended for enhanced flavor and crispiness.
  • Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
  • Spatchcocking the chicken allows for even cooking and a shorter roasting time.
  • Roasted garlic and lemon can be used as a flavorful accompaniment or garnish.

Find it online: https://yumrecipesfood.com/garlic-herb-roasted-chicken-recipe/