Garlic Roast Chicken (Printer-Friendly)
Golden roast chicken infused with garlic and fresh herbs for tender, flavorful results.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
→ Aromatics & Flavorings
02 - 1 head garlic, halved crosswise
03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter, softened
05 - 1 lemon, halved
06 - 6 sprigs fresh thyme
07 - 4 sprigs fresh rosemary
08 - 1 teaspoon sea salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables (optional)
10 - 3 carrots, peeled and cut into large chunks
11 - 2 onions, quartered
12 - 2 celery stalks, cut into chunks
# How to Make It:
01 - Set the oven to 400°F to ensure it reaches the proper roasting temperature.
02 - Pat the chicken dry with paper towels and gently loosen the skin over the breast with your fingers without tearing.
03 - Combine olive oil, softened butter, sea salt, and black pepper. Rub half of this mixture beneath the skin and spread the remaining over the skin surface.
04 - Fill the chicken cavity with the halved garlic head, lemon halves, and half of the thyme and rosemary sprigs.
05 - Tie the legs together with kitchen twine and tuck the wings under the body to maintain shape during roasting.
06 - Place carrots, onions, and celery in a roasting pan. Scatter the remaining herbs on top and position the chicken breast-side up over the vegetables.
07 - Cook for 1 hour and 15 minutes or until the internal temperature at the thickest part of the thigh reaches 165°F and juices run clear.
08 - Let the chicken rest loosely covered with foil for 10 minutes to allow juices to redistribute before carving.
09 - Carve the chicken and serve alongside the roasted vegetables and pan juices.
# Expert Advice:
01 -
- It looks impressive enough to serve to guests, but it's honestly easier than most weeknight dinners—you're basically just seasoning and roasting.
- The garlic becomes sweet and mellow as it roasts, infusing the entire bird with a depth that feels more luxurious than the simple ingredients deserve.
- Those pan juices? Pure liquid gold for gravy, and the roasted vegetables underneath soak up every bit of flavor while cooking.
02 -
- Room temperature is everything—take your chicken out of the fridge 30 minutes before roasting. Cold chicken will cook unevenly, with overcooked edges and an undercooked center.
- That 10-minute rest isn't optional. I learned this the hard way when I carved too early and watched all the juices run out onto the cutting board. Now I'm religious about it.
03 -
- Use a meat thermometer—it removes all the guessing about doneness. The thigh should hit 75°C (165°F) at the thickest point.
- If you have leftovers, shred the meat and use it for sandwiches, salads, or soup. That chicken stock you can make from the bones is something special.