Name: The Ultimate Roasted Garlic and Herb Chicken Recipe
Prep time: 20 min
Cook time: 95 min
Total time: 115 min
Ingredients: 1 whole chicken (about 4-5 lbs); 1 head of garlic; 1 lemon (quartered); 2 tablespoons olive oil; 2 tablespoons fresh rosemary (chopped); 2 tablespoons fresh thyme (chopped); 1 tablespoon fresh sage (chopped); Salt and freshly ground black pepper (to taste); 1 onion (quartered); 2 carrots (chopped); 2 celery stalks (chopped)

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Description of this Recipe
This roasted garlic and herb chicken is a symphony of flavors, featuring a whole chicken infused with aromatic garlic, fragrant herbs, and a touch of lemon. The skin crisps to golden perfection while the meat remains incredibly juicy and tender. It’s a classic comfort food elevated with simple yet impactful techniques, perfect for a family dinner or a special occasion.

Why You’ll Love This Recipe
You’ll adore this recipe for several reasons. First, the depth of flavor is unparalleled. The combination of roasted garlic, fresh herbs, and lemon creates a complex, savory profile that’s both comforting and exciting. Second, it’s surprisingly easy to make. Despite the impressive results, the preparation is straightforward, making it accessible for cooks of all skill levels. Third, it’s a crowd-pleaser. Whether you’re hosting a dinner party or just feeding your family, this roasted chicken is guaranteed to be a hit. Finally, it’s incredibly versatile. Serve it with your favorite sides for a complete meal, or use the leftover chicken in sandwiches, salads, or soups.

Introduction
Roast chicken is a culinary cornerstone, a dish that evokes feelings of home and comfort. This recipe takes the classic roast chicken to new heights by infusing it with the rich, mellow sweetness of roasted garlic and the bright, herbaceous notes of fresh herbs. The roasting process coaxes out the natural flavors of the chicken, creating a dish that’s both deeply satisfying and visually stunning. The key to a truly exceptional roast chicken lies in the preparation and the attention to detail. From properly seasoning the chicken to achieving the perfect level of crispness on the skin, every step contributes to the overall success of the dish. This recipe provides clear, concise instructions and helpful tips to guide you through the process, ensuring a delicious and memorable roast chicken every time.

Ingredients:

1 whole chicken (about 4-5 lbs)
1 head of garlic
1 lemon, quartered
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh sage, chopped
Salt and freshly ground black pepper, to taste
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped

Prep:
Step 1:
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.

Step 2:
Prepare the Garlic: Cut the top off the head of garlic, exposing the cloves. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Wrap the garlic head in aluminum foil.

Step 3:
Prepare the Chicken: Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This is crucial for achieving crispy skin.

Step 4:
Season the Chicken: In a small bowl, combine the chopped rosemary, thyme, and sage. Mix well. Rub the chicken all over with the remaining 1 tablespoon of olive oil. Season generously with salt, pepper, and the herb mixture, ensuring to get under the skin of the breast.

Step 5:
Stuff the Chicken: Stuff the chicken cavity with the quartered lemon, onion, carrots, and celery. Place the wrapped garlic head next to the chicken on the roasting pan.

Step 6:
Roast the Chicken: Place the chicken in a roasting pan. Roast for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for another 1 hour to 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Basting the chicken with the pan juices every 20-30 minutes will help to keep it moist and flavorful.

Step 7:
Rest the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent the chicken loosely with foil during the resting period.

Step 8:
Carve and Serve: Carve the chicken and serve with your favorite sides. Squeeze the roasted garlic cloves from the head and spread them on bread or mix them into mashed potatoes for an extra burst of flavor.

COOK Rating:
5 out of 5 stars

Serving Suggestions:
Serve this roasted chicken with a variety of sides to create a complete and satisfying meal. Some excellent choices include:

Roasted vegetables (such as potatoes, carrots, and Brussels sprouts)
Mashed potatoes or sweet potatoes
Quinoa or rice pilaf
Green salad with a light vinaigrette
Steamed green beans or asparagus
Crusty bread for soaking up the pan juices

Tips:
For extra crispy skin, try air-drying the chicken in the refrigerator for a few hours (or even overnight) before roasting. This helps to remove excess moisture from the skin.
Don’t overcrowd the roasting pan. If necessary, use a larger pan or roast the vegetables separately.
Use a meat thermometer to ensure the chicken is cooked to the proper internal temperature. This is the most accurate way to determine doneness.
If the chicken skin starts to brown too quickly, tent it loosely with foil to prevent burning.
Save the chicken carcass to make homemade chicken broth.

Prep Time:
20 minutes

Cook Time:
1 hour 35 minutes

Total Time:
1 hour 55 minutes

Nutrition Information:
(Per serving, estimated)
Calories: Approximately 450-550
Protein: 50-60g
Sodium: 200-300mg

Conclusion
This roasted garlic and herb chicken is a testament to the power of simple ingredients and careful technique. By infusing the chicken with the aromatic flavors of roasted garlic and fresh herbs, you can elevate a classic dish to new heights. Whether you’re cooking for a special occasion or just a weeknight dinner, this recipe is sure to impress. The juicy, tender meat and crispy, flavorful skin are a combination that’s hard to resist. So gather your ingredients, preheat your oven, and get ready to create a roast chicken that will become a family favorite for years to come. The beauty of this recipe lies in its versatility and adaptability. Feel free to experiment with different herbs, spices, and vegetables to create your own unique version. The possibilities are endless!

Write 5 questions and answers about this recipe.

Question 1: Can I use dried herbs instead of fresh herbs?

Answer: While fresh herbs provide the best flavor, you can substitute dried herbs if necessary. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs called for in the recipe. Keep in mind that dried herbs have a more concentrated flavor than fresh herbs, so use them sparingly.

Question 2: How do I know when the chicken is cooked through?

Answer: The most accurate way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is cooked through when the internal temperature reaches 165°F (74°C). The juices should also run clear when you pierce the thigh with a fork.

Question 3: Can I add vegetables to the roasting pan along with the chicken?

Answer: Absolutely! Roasting vegetables alongside the chicken is a great way to create a complete and flavorful meal. Some good choices include potatoes, carrots, Brussels sprouts, and onions. Toss the vegetables with olive oil, salt, and pepper before adding them to the pan. Keep in mind that the vegetables may take longer to cook than the chicken, so you may need to remove the chicken from the oven and let it rest while the vegetables finish cooking.

Question 4: What can I do with the leftover chicken?

Answer: Leftover roasted chicken is incredibly versatile and can be used in a variety of dishes. Some ideas include:

Chicken sandwiches: Slice the chicken and serve it on your favorite bread with lettuce, tomato, and mayonnaise.
Chicken salad: Dice the chicken and mix it with mayonnaise, celery, onion, and seasonings. Serve it on crackers, bread, or lettuce cups.
Chicken soup: Use the chicken carcass to make homemade chicken broth, and then add shredded chicken, vegetables, and noodles to create a hearty soup.
Chicken tacos or quesadillas: Shred the chicken and use it as a filling for tacos or quesadillas.
Chicken pot pie: Combine the chicken with vegetables and gravy, and then top it with a pie crust or puff pastry.

Question 5: Can I use a different type of oil instead of olive oil?

Answer: Yes, you can use other types of oil instead of olive oil. Some good alternatives include avocado oil, grapeseed oil, or melted butter. Choose an oil with a high smoke point to prevent it from burning during roasting. Each type of oil will impart a slightly different flavor to the chicken, so experiment to find your favorite.

The Ultimate Roasted Garlic and Herb Chicken Recipe

This roasted garlic and herb chicken is a symphony of flavors, featuring a whole chicken infused with aromatic garlic, fragrant herbs, and a touch of lemon. The skin crisps to golden perfection while the meat remains incredibly juicy and tender. It's a classic comfort food elevated with simple yet impactful techniques, perfect for a family dinner or a special occasion.

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Prep Time 20

Cook Time 1 35

Total Time 1 55

Ingredients Method

Ingredients

1 whole chicken about 4-5 lbs
1 head of garlic
1 lemon quartered
2 tablespoons olive oil
2 tablespoons fresh rosemary chopped
2 tablespoons fresh thyme chopped
1 tablespoon fresh sage chopped
Salt and freshly ground black pepper to taste
1 onion quartered
2 carrots chopped
2 celery stalks chopped

Method

Step 1:
Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
Step 2:
Prepare the Garlic: Cut the top off the head of garlic, exposing the cloves. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Wrap the garlic head in aluminum foil.
Step 3:
Prepare the Chicken: Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This is crucial for achieving crispy skin.
Step 4:
Season the Chicken: In a small bowl, combine the chopped rosemary, thyme, and sage. Mix well. Rub the chicken all over with the remaining 1 tablespoon of olive oil. Season generously with salt, pepper, and the herb mixture, ensuring to get under the skin of the breast.
Step 5:
Stuff the Chicken: Stuff the chicken cavity with the quartered lemon, onion, carrots, and celery. Place the wrapped garlic head next to the chicken on the roasting pan.
Step 6:
Roast the Chicken: Place the chicken in a roasting pan. Roast for 20 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and continue roasting for another 1 hour to 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Basting the chicken with the pan juices every 20-30 minutes will help to keep it moist and flavorful.
Step 7:
Rest the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. Tent the chicken loosely with foil during the resting period.
Step 8:
Carve and Serve: Carve the chicken and serve with your favorite sides. Squeeze the roasted garlic cloves from the head and spread them on bread or mix them into mashed potatoes for an extra burst of flavor.