Garlic and Herb Roast Chicken
This garlic and herb roast chicken is incredibly juicy on the inside with a deliciously crispy skin on the outside.
Servings: 6 servings
Calories: 634kcal
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.
Nutrition
Calories: 634kcal | Carbohydrates: 3g | Protein: 43g | Fat: 50g | Saturated Fat: 19g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 600mg | Potassium: 490mg | Fiber: 1g | Sugar: 1g | Vitamin A: 996IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 2mg