Roasted Chicken with Garlic & Herbs

Why You’ll Love This Recipe

Roasted Chicken with Garlic & Herbs is a classic comfort dish that brings together juicy, tender meat with a crispy, golden skin infused with the robust flavors of garlic, fresh herbs, and butter. Perfect for weeknight dinners or special occasions, this recipe offers a satisfying, aromatic experience that’s both simple and elegant.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chicken
unsalted butter
olive oil
garlic cloves
fresh rosemary
fresh thyme
fresh parsley
lemon
salt
black pepper

directions

Preheat your oven to 425°F (220°C) and place a rack in the center.

Rinse the chicken inside and out and pat dry with paper towels.

In a small bowl, mix softened butter with minced garlic, chopped rosemary, thyme, and parsley.

Carefully loosen the skin over the chicken breasts and thighs and spread the herb butter underneath the skin.

Rub olive oil over the entire surface of the chicken, then season generously with salt and pepper.

Stuff the cavity with halved lemon, garlic cloves, and a few sprigs of herbs.

Place the chicken breast-side up in a roasting pan or cast-iron skillet.

Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Baste the chicken with pan juices halfway through cooking for extra flavor and crispiness.

Let the chicken rest for 10-15 minutes before carving.

Servings and timing

This recipe serves 4-6 people.
Preparation time: 15 minutes
Roasting time: 1 hour 15 minutes
Resting time: 15 minutes
Total time: 1 hour 45 minutes

Variations

Swap butter for ghee for a nutty flavor.

Use dried herbs if fresh ones aren’t available—just reduce the quantity.

Add chopped vegetables like carrots, onions, and potatoes to the pan for a complete one-pan meal.

Brush the skin with honey or maple syrup for a slightly sweet finish.

storage/reheating

Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through, or microwave in short bursts.
Freeze portions for up to 3 months—thaw overnight in the fridge before reheating.

FAQs

Can I use boneless chicken?

Yes, but adjust the cooking time—boneless cuts cook faster and won’t need as long in the oven.

Do I need to truss the chicken?

Trussing helps the chicken cook evenly and retain moisture, but it’s optional.

How do I know when the chicken is done?

Use a meat thermometer—165°F (74°C) in the thigh is ideal. The juices should run clear.

Can I prepare it ahead of time?

Yes, you can season and refrigerate the chicken up to 24 hours in advance for deeper flavor.

What herbs work best?

Rosemary, thyme, parsley, and sage are excellent choices for this dish.

Can I use garlic powder instead of fresh garlic?

Fresh garlic is best, but garlic powder can be used in a pinch—start with 1–2 teaspoons.

Why is my chicken dry?

Overcooking is usually the cause—use a thermometer to avoid this and rest the chicken after roasting.

Can I roast it in a Dutch oven?

Yes, a Dutch oven works well and helps keep moisture in while roasting.

Is this recipe keto-friendly?

Yes, it’s naturally low in carbs and fits well in a keto diet.

Can I add wine or broth?

Yes, adding a splash of white wine or chicken broth to the pan enhances flavor and creates a delicious pan sauce.

Conclusion

Roasted Chicken with Garlic & Herbs is a timeless, flavorful dish that’s both simple and satisfying. Whether you’re cooking for family or entertaining guests, this recipe delivers on taste, aroma, and presentation. Once you master it, it’s sure to become a staple in your kitchen repertoire.

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