This garlic and herb roast chicken is incredibly juicy on the inside with a deliciously crispy skin on the outside. Roasting a whole chicken in the oven is super easy and with minimal ingredients and a bit of time you can create something that feels truly special.
Intimidated by the thought of cooking a whole chicken? Don't be! It's actually very simple to do and is largely hands off! Season the meat well and use a good amount of butter and you are golden (literally).
Similar to my roast turkey with compound butter recipe this roast chicken features I flavored butter that goes under and over the skin of the bird. This works to not only season the skin, but the meat itself as well. It also makes delicious drippings if you choose to make a gravy.
For another option for cooking a whole chicken check out this Ninja Foodi whole chicken recipe.
Ingredients
- Whole chicken: for this recipe I used to 4 pound organic chicken. Make sure there’s nothing in the cavity before you begin.
- Fresh herbs: a plant of rosemary, sage, and thyme. At the store, you can often find this in a single package labeled as poultry blend.
- Butter: in this recipe, I used salted butter.
- Salt: use a larger granules, salt, like kosher salt or sea salt.
- Lemon: just like in my turkey recipe lemon is my secret ingredient to add some freshness to the dish enlighten up the rich buttery taste.
- Garlic: lots of fresh, minced garlic. It wouldn’t be a garlic and herb chicken without it!
How to make a simple roast chicken in the oven
Step 1. Remove the chicken from the fridge about 30 minutes before you plan to roast it. Preheat oven to 400°F. In a small bowl, combine melted or softened butter with salt, pepper, and ½ of the package of well chopped herbs.
Step 2. Place chicken into a roasting pan that is a few inches deep. I prefer to use a glass dish or ceramic baking dish. Using your fingers, carefully separate the chicken skin from the meat on the breast section.
Spread half of the seasoned butter mixture underneath the skin and then use the remaining amount to coat the outside of the bird, including the breasts and legs.
Step 3. Take the remaining sprigs of fresh herbs and stuff them into the chicken cavity along with chopped lemons.
Step 4. Place the chicken into the oven uncovered and bake for 1 hour and 10 minutes to 1 hour and 25 minutes, depending on the size of your chicken. Check the temperature using an instant read thermometer it should be 165°F when fully cooked. Remove chicken from oven and allow to rest for 15 minutes before carving.
Recipe tips
- Take the chicken out of the fridge about 30 minutes before you’re planning to cook it. This helps it come up to room temperature and helps it bake more evenly (resulting in juicier meat).
- Pat on the chicken with paper towels before applying the butter mixture to help the skin crisp up.
- Tuck the wings underneath the bird before baking so that they don’t overcook.
To serve with garlic and herb roast chicken
You could serve this chicken just like you would a Thanksgiving dinner with classics such as leek and sourdough stuffing and mashed potatoes. You could even use the pan drippings to make a delicious gravy. You can follow this turkey gravy recipe and just a substitute in the chicken drippings.
Other dishes that would pair well with this chicken are Savory Mashed Sweet Potatoes, Lemon Butter Rice, and Roasted Carrots and Green Beans.
More chicken recipes
Did you enjoy this Garlic and Herb Roast Chicken? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Garlic and Herb Roast Chicken
Ingredients
- 3-4 lb. whole chicken
- 1 stick butter
- .5 oz. fresh poultry herbs blend rosemary, sage, thyme
- 3 garlic cloves minced
- 1 tsp. salt
- 1 tsp. pepper
- 1 lemon cut into 1 inch pieces
Instructions
- Remove the chicken from the fridge about 30 minutes before you plan to roast it.
- Preheat oven to 400°F.
- In a small bowl, combine melted or softened butter with salt, pepper, and half of the well chopped herbs.
- Place chicken into a roasting pan that is a few inches deep. I prefer to use a glass dish or ceramic baking dish. Using your fingers, carefully separate the chicken skin from the meat on the breast section.
- Spread half of the seasoned butter mixture underneath the skin and then use the remaining amount to coat the outside of the bird, including the breasts and legs.
- Take the remaining sprigs of fresh herbs and stuff them into the chicken cavity along with chopped lemons.
- Place the chicken into the oven uncovered and bake for 1 hour and 10 minutes to 1 hour and 25 minutes, depending on the size of your chicken. Check the temperature using an instant read thermometer it should be 165°F when fully cooked.
- Remove chicken from oven and allow to rest for 15 minutes before carving.
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