Roast Chicken with Garlic and Herbs
Roast Chicken with Garlic and Herbs is the epitome of classic home-cooked comfort food. With crispy, golden-brown skin and juicy, tender meat infused with the aroma of garlic, rosemary, thyme, and parsley, it’s a dish that feels both rustic and elegant.
Ingredients
- 1 whole chicken (about 4–5 lbs)
- 1 head garlic, halved horizontally
- 1 lemon, halved
- 4 tbsp olive oil or softened butter
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 onion, quartered
- 2–3 carrots, cut into large chunks
- 2–3 stalks celery, cut into large chunks
Instructions
- Preheat Oven Preheat oven to 425°F (220°C).
- Prepare the Chicken Pat chicken dry with paper towels (important for crispy skin). Rub the entire chicken with olive oil or butter. Season generously inside and out with salt, pepper, rosemary, thyme, and parsley.
- Stuff the Chicken Place halved lemon and halved garlic head inside the cavity of the chicken. Truss the legs with kitchen twine for even cooking (optional but recommended).
- Prepare the Pan Arrange onion, carrots, and celery in a roasting pan as a bed for the chicken. Place chicken on top, breast side up.
- Roast the Chicken Roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on size. Baste halfway through with pan juices. Chicken is done when internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Rest and Serve Let chicken rest for 10–15 minutes before carving to retain juices.