Roasted Chicken with Garlic & Herbs
This classic Roasted Chicken with Garlic & Herbs features a whole chicken slathered with garlic-herb butter both under and over the skin, then roasted to golden perfection. The combination of fresh herbs, butter, and garlic creates an aromatic, moist bird with crispy skin that's simple enough for weeknights but impressive enough for special occasions.
Ingredients
- 1 whole chicken about 4-5 pounds
- 6 tablespoons unsalted butter softened
- 6 cloves garlic minced (yes, six—don't be shy)
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage chopped
- 1 lemon halved
- 1 head of garlic top sliced off
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth optional
Instructions
- Prep your chicken. Take the chicken out of the refrigerator about 30 minutes before roasting. A cold chicken straight into the oven is a ticket to unevenly cooked meat. Also, preheat your oven to 425°F (220°C).
- Make your herb butter. In a small bowl, mix the softened butter with the minced garlic, chopped rosemary, thyme, sage, 1 teaspoon of salt, and half the pepper. This magic mixture is going to make your chicken unforgettable.
- Get intimate with your chicken. Pat the chicken dry with paper towels—this step is CRUCIAL for crispy skin. Season the cavity with the remaining salt and pepper.
- Butter massage time. Gently loosen the skin over the breast and thighs with your fingers (I know, it feels weird, but power through). Smear about two-thirds of the herb butter under the skin, distributing it as evenly as possible. Rub the remaining butter all over the outside of the chicken.
- Stuff it. Place the lemon halves and the head of garlic inside the cavity. If you have extra herbs, throw them in there too. Truss the chicken legs with kitchen twine if you're feeling fancy (or just cross the legs and tuck the wing tips under the body).
- Set the stage. Place the chicken breast-side up in your roasting pan. Drizzle with olive oil. If using, pour the chicken broth into the bottom of the pan (this creates steam for extra juicy meat and gives you a head start on gravy).
- Roast to perfection. Place the chicken in the oven and roast for about 1 hour and 15 minutes. For absolute certainty, use a meat thermometer—it should read 165°F (74°C) when inserted into the thickest part of the thigh without touching bone.
- Rest (the chicken, not you...yet). Remove from the oven and let the chicken rest for 15 minutes before carving. This allows the juices to redistribute instead of spilling all over your cutting board.
- Carve and serve. Carve that beautiful bird and serve with the roasted garlic and pan juices spooned over the top.
Notes
- Save the bones! Make stock by simmering them with some onion, carrot, and celery.
- For extra flavor, add quartered onions, carrots, and celery to the bottom of the pan before roasting.
- If the skin is browning too quickly, loosely tent with foil.
- The butter mixture can be made a day ahead and refrigerated. Just bring to room temperature before using.
- The pan drippings make an amazing gravy. Just strain, skim excess fat, and thicken with a little flour or cornstarch slurry.