Name: Garlic Herb Roasted Chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: Serves 4-6
Ingredients: 1 whole chicken (about 4-5 pounds), giblets removed; 6 cloves garlic, minced (plus 1 whole head, cut horizontally); 3 tablespoons unsalted butter, softened; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves, finely chopped; 1 tablespoon fresh sage, finely chopped; 1 lemon, halved; 1 small onion, quartered; 2 celery stalks, roughly chopped; 2 carrots, peeled and roughly chopped; 1 cup chicken broth; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper

Instructions

Prepare the chicken

Preheat oven to 425°F (220°C). Pat the chicken completely dry with paper towels, inside and out. This ensures crispy skin. Place chicken on a cutting board and allow to come to room temperature for about 30 minutes.
Make the herb butter

In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, 1 teaspoon salt, and 1 teaspoon pepper. Mix until well combined. Zest the lemon and add to the herb butter mixture.
Season the chicken

Gently loosen the skin on the chicken breast and thighs with your fingers. Spread about two-thirds of the herb butter mixture under the skin, covering the breast and thigh meat. Rub the remaining herb butter all over the outside of the chicken. Season the cavity with remaining salt and pepper.
Stuff and truss the chicken

Stuff the chicken cavity with the lemon halves, half of the onion, and the cut head of garlic. Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning. Place the chopped vegetables and remaining onion in a roasting pan and place the chicken on top. Drizzle the olive oil over the chicken.
Roast the chicken

Pour chicken broth into the bottom of the roasting pan. Roast the chicken for 30 minutes at 425°F, then reduce the temperature to 375°F (190°C) and continue roasting for about 50-60 minutes more, or until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F (74°C). Baste the chicken with pan juices every 20 minutes.
Rest and carve

Remove the chicken from the oven, tent loosely with foil, and let rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
Make the pan sauce

While the chicken is resting, strain the pan juices into a small saucepan, discarding the solids. Skim off excess fat and bring to a simmer over medium heat for about 5 minutes until slightly reduced. Taste and adjust seasoning if necessary.
Serve

Carve the chicken and arrange on a serving platter. Drizzle with the pan sauce and garnish with additional fresh herbs if desired. Serve the remaining sauce on the side.

Garlic Herb Roasted Chicken

Ingredients

Instructions

Nutritional Information