Garlic Herb Roast
This amazing Roast Chicken is perfectly seasoned with garlic, butter and herbs for maximum flavor. Crispy, golden skin, juicy, flavorful meat and easy enough for weeknights! Everyone needs this deliciously simple roast chicken recipe in their repertoire! It's a recipe that works equally well for Sunday dinners, dinner parties with friends or a hearty weeknight meal. // Mom On Timeout
- 4 to 5 pound whole chicken room temperature
- sea salt and black pepper to taste
- 2 lemons juiced and quartered
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 3 tablespoons fresh parsley chopped
- 1 tablespoon fresh rosemary chopped
- 2 tablespoons dried oregano
- 6 tablespoons unsalted butter softened
- 3 sprigs fresh rosemary for cavity
- 1 head garlic mostly peeled and sliced through horizontally
- 2 onions sliced about half an inch thick crosswise
Remove neck and giblets from the cavity. Remove any feathers that might still be on the chicken. Rinse and pat dry chicken with paper towels. Loosen the skin on the top of the chicken by slowly and carefully pressing your fingers under the skin of the breast while pressing down on the breast meat.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking dish or roasting dish large enough for the chicken on top of the baking sheet (this is for any splattering or spills). Spray baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top.
Season the chicken liberally with salt and pepper.
In a medium bowl, combine the juice from the lemons, olive oil, minced garlic, parsley, chopped rosemary, oregano and softened butter. Rub butter mixture over the entire exterior of the chicken making sure to coat the top of the skin as well as rub under the skin that you loosened. Finally, rub the remaining butter mixture inside the cavity.
Stuff the cavity with garlic, rosemary sprigs and quartered lemons. Tie the legs together with kitchen string or twine, tuck wing tips under the body of the chicken and place the chicken breast side up in the prepared baking dish.
Place the baking dish in the oven. Roast for 1 hour 15 minutes. Baste at 30 minutes and then again every 20 minutes or so. Continue roasting until juices run clear when a knife or skewer is inserted between the leg and the body. Use a meat thermometer to make sure chicken has reached an internal temperature of 165°F. If at anytime, the chicken seems to be getting too dark, tent with foil and continue roasting.
Baste again at the end, then broil for about 2 to 3 minutes or until golden brown and extra crispy. (Optional but encouraged.)
Remove from the oven, cover with foil and let stand for about 15 minutes before carving. Drizzle with pan juice when serving.
If your chicken is more than 4 1/2 pounds, reduce the temperature to 325°F after the first hour. Cover chicken loosely with foil and continue roasting, basting every 15 minutes until the chicken is cooked through. Look for clear juices when piercing the thigh OR use a meat thermometer to make sure chicken has reached an internal temperature of 165°F.
Calories: 508kcal | Carbohydrates: 9g | Protein: 28g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 139mg | Sodium: 107mg | Potassium: 424mg | Fiber: 3g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 28mg | Calcium: 71mg | Iron: 2mg