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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 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 55 minutes
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
 

  1. Step 1:
  2. Preheat your oven to 425°F (220°C). Position a rack in the center of the oven.
  3. Step 2:
  4. 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.
  5. Step 3:
  6. Prepare the Chicken: Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This is crucial for achieving crispy skin.
  7. Step 4:
  8. 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.
  9. Step 5:
  10. 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.
  11. Step 6:
  12. 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.
  13. Step 7:
  14. 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.
  15. Step 8:
  16. 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.