Why You’ll Love This Recipe

Roasted Chicken with Garlic and Herbs is a classic dish that brings together tender, juicy meat with crispy, golden skin infused with the rich aroma of garlic, fresh rosemary, thyme, and parsley. Perfect for Sunday dinners or special occasions, this easy-to-make roast delivers restaurant-quality flavor straight from your oven.

ingredients

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

whole chickenolive oilgarlic clovesfresh rosemaryfresh thymefresh parsleylemononionsaltblack pepperpaprika (optional)butter

directions

Preheat your oven to 425°F (220°C).

Clean and pat dry the chicken with paper towels.

In a small bowl, mix olive oil, minced garlic, chopped herbs (rosemary, thyme, parsley), salt, pepper, and a little paprika if using.

Rub the herb mixture all over the chicken, including under the skin and inside the cavity.

Stuff the cavity with halved lemon, onion quarters, and a few extra herb sprigs.

Place the chicken breast-side up in a roasting pan or skillet.

Tie the legs together with kitchen twine and tuck the wings under the body.

Dot the top of the chicken with small pieces of butter.

Roast for 1 hour to 1 hour 20 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C).

Baste the chicken halfway through with pan juices.

Let the chicken rest for 10-15 minutes before carving.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesRoasting time: 60-80 minutesResting time: 15 minutesTotal time: 1 hour 30 minutes to 1 hour 50 minutes

Variations

Add baby potatoes or root vegetables to the pan for a complete one-pan meal.

Use dried herbs if fresh ones aren’t available (reduce the quantity by half).

Add white wine or chicken broth to the pan for extra moisture and flavor.

Use compound butter with herbs and garlic for an even richer flavor.

Swap the lemon with orange for a citrusy twist.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F (175°C) oven until warmed through, or microwave in short bursts to avoid drying out.The meat can also be shredded and used in salads, soups, or sandwiches.Freeze leftover chicken for up to 2 months—thaw in the fridge overnight before reheating.

FAQs

Can I roast just chicken parts?

Yes, adjust the cooking time based on the cuts used—thighs and drumsticks roast faster than a whole chicken.

How do I keep the chicken juicy?

Don’t overcook it, and let it rest before slicing to retain juices.

Can I marinate the chicken overnight?

Yes, it enhances flavor. Cover and refrigerate after rubbing with the herb mixture.

Should I cover the chicken while roasting?

No, roasting uncovered ensures crispy skin. Cover only if the skin browns too quickly.

Can I use dried herbs?

Yes, use about one-third the amount compared to fresh herbs.

How do I know when the chicken is done?

Use a meat thermometer—165°F (75°C) at the thickest part of the thigh.

Is basting necessary?

It helps with flavor and browning, but the butter also keeps it moist.

Conclusion

Roasted Chicken with Garlic and Herbs is a timeless, crowd-pleasing dish that’s flavorful, fragrant, and easy to prepare. Whether for a cozy family dinner or a festive gathering, this roast delivers on taste and presentation. With crispy skin and succulent meat, it’s a meal that never goes out of style.