DisclaimerTerms Of UseGDPR PolicyCookie Policy

Recipes Pursuit

Garlic Herb Roasted Chicken Juicy and Flavorful Meal

by
To make garlic herb roasted chicken, gather these simple ingredients: - 1 whole chicken (3-4 lbs) - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh parsley, chopped - 1 lemon, zested and quartered - 1/4 cup olive oil - Salt and pepper to taste - 1 teaspoon paprika - 1 onion, quartered - 2 cups assorted root vegetables (carrots, potatoes, turnips), chopped Each ingredient plays a key role in making the chicken juicy and flavorful. Fresh herbs add bright tastes. Garlic gives a savory punch. Lemon zest brightens every bite. Olive oil keeps the chicken moist. Root vegetables soak up all the yummy flavors. Having these ready will make your cooking smooth and fun! {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This high heat helps create crispy skin. 2. In a mixing bowl, combine: - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh parsley, chopped - Zest of 1 lemon - 1/4 cup olive oil - 1 teaspoon paprika - Salt and pepper to taste This mixture forms a fragrant herb paste. 3. Pat the chicken dry with paper towels. Removing moisture is key for crispiness. 1. Carefully separate the skin from the meat over the breast and thighs. This creates pockets for flavor. 2. Rub half of the herb paste under the skin. Then, spread the rest all over the chicken. 3. Stuff the cavity with: - Quartered lemon - Quartered onion This adds moisture and flavor from inside the bird. 4. Place the chicken in a large roasting pan. Surround it with: - 2 cups assorted root vegetables (carrots, potatoes, turnips), chopped Drizzle the veggies with olive oil and season with salt and pepper. 1. Roast the chicken in the oven for about 1 hour and 15 minutes. It’s done when the internal temperature hits 165°F (74°C). Look for a golden brown skin. 2. Every 30 minutes, baste the chicken with pan juices. This keeps the meat moist and adds flavor. Enjoy the aroma of your kitchen as the chicken roasts! - Drying the chicken: Start by patting the chicken dry with paper towels. This step helps the skin crisp up. Any moisture will steam the skin, making it soggy instead. - Basting frequency: Baste the chicken every 30 minutes. This keeps it juicy and adds flavor. Use the pan juices for the best results. - Marinating times: For the best flavor, marinate your chicken for at least an hour. If you have time, let it sit overnight in the fridge. This allows the herbs and garlic to soak in. - Alternative herb combinations: Feel free to mix herbs. Try tarragon or sage for a different taste. You can even use dried herbs if fresh ones are not available. - Resting the chicken: After roasting, let the chicken rest for 10-15 minutes. This helps the juices settle. Cutting too soon makes the meat dry. - Presentation ideas: Serve the chicken on a large platter. Arrange the roasted veggies around it. Add fresh herbs on top for a pop of color. This makes your meal look stunning! Pro Tips Pat the Chicken Dry: Ensure the chicken is thoroughly dried before applying the herb paste to achieve crispy skin when roasting. Use Fresh Herbs: Fresh herbs provide a more intense flavor compared to dried; if possible, always opt for fresh for the best taste. Baste for Moisture: Basting the chicken every 30 minutes with pan juices keeps the meat juicy and adds more flavor to the skin. Let it Rest: Allowing the chicken to rest for 10-15 minutes after roasting helps the juices redistribute, making for a more tender and flavorful meal. {{image_2}} You can change the flavor of your garlic herb roasted chicken easily. Try an Italian herb mix. Use basil, oregano, and a bit of sage. This mix gives a fresh taste. You can also explore Mediterranean flavors. Add dill, mint, and a touch of lemon zest. These herbs brighten the chicken while enhancing its taste. Switch up the veggies for a new twist. Use seasonal vegetables like squash or zucchini. These add color and nutrition. You can also add fruits. Apples and pears roast well, adding sweetness. They complement the savory chicken nicely. You have options with cooking methods too. Try grilling the chicken for a smoky flavor. Just marinate it in the herb paste first. Cook it on medium heat until it reaches the right temperature. Another option is the slow cooker. This method keeps the chicken super tender. Just follow the same prep and cook on low for about six hours. Store your leftover garlic herb roasted chicken in an airtight container. This keeps out air and moisture. Use a shallow dish to help it cool faster. The chicken stays fresh for up to four days in the fridge. If you notice any odd smells or changes, it’s best to toss it out. You can freeze garlic herb roasted chicken to enjoy later. First, let the chicken cool completely. Wrap it tightly in plastic wrap and then in foil. This helps avoid freezer burn. You can also slice the chicken before freezing. It will last for about four months in the freezer. To thaw, place the chicken in the fridge overnight. If you need it faster, put it in a sealed bag and submerge it in cold water. This method works well without cooking the chicken. When reheating, aim to keep the chicken moist. The best way is to use an oven set to 350°F (175°C). Place the chicken in a baking dish with a splash of broth or water. Cover it with foil to trap steam. This method helps keep the chicken juicy. If you're in a hurry, you can use a microwave. Heat it in short bursts, checking often. Be careful not to overcook it, as this can make it dry. Enjoy your delicious meal again, just like the first time! You should cook garlic herb roasted chicken for about 15 to 20 minutes per pound. For a chicken weighing 3-4 pounds, aim for 1 hour and 15 minutes. The key is to check often and make sure it cooks evenly. Yes, you can prepare the chicken ahead of time. You can make the herb paste and rub it on the chicken a day before. This helps the flavors soak in. Just keep it in the fridge until you are ready to cook. The safe internal temperature for cooked chicken is 165°F (74°C). Use a meat thermometer to check the thickest part of the thigh. This ensures your chicken is fully cooked and safe to eat. This recipe is already gluten-free! All the ingredients, like fresh herbs and vegetables, do not contain gluten. Just make sure any added ingredients, like broth, are gluten-free if you choose to use them. Great sides for garlic herb roasted chicken include: - Roasted root vegetables (carrots, potatoes, turnips) - Steamed green beans - A fresh green salad - Mashed potatoes - Quinoa or rice pilaf These add color and balance to your meal. This blog post covered all you need to know for a delicious garlic herb roasted chicken. We explored the key ingredients, preparation steps, and cooking methods. I shared tips for perfect crispiness and flavor enhancement. You saw variations to keep things interesting and learned about proper storage. Remember, great meals come from using fresh ingredients and cooking with care. Try this recipe, and I believe you will impress everyone at your table. Enjoy your cooking journey!

WANT TO SAVE THIS RECIPE?

Looking to impress at your next dinner? Garlic Herb Roasted Chicken is the answer! This dish brings together juicy chicken, fresh herbs, and bold flavors for a meal that your guests will rave about. In this article, I will guide you step-by-step through the process. Whether you’re a beginner or a pro in the kitchen, I’ll share tips to make your chicken the star of the table. Let’s dive in!

Why I Love This Recipe

  1. Flavorful Herb Blend: The combination of garlic, rosemary, thyme, and parsley creates an aromatic, mouthwatering experience that elevates the chicken to a gourmet level.
  2. Crispy Skin: By separating the skin from the meat and rubbing in the herb paste, you achieve a delightful crispy texture that locks in moisture and flavor.
  3. Simple Preparation: This recipe requires minimal effort, making it perfect for both weeknight dinners and special occasions, with just a few steps to follow.
  4. Versatile Sides: The roasted root vegetables not only complement the chicken but also absorb the delicious juices, making them a flavorful addition to the meal.

Ingredients

To make garlic herb roasted chicken, gather these simple ingredients:

– 1 whole chicken (3-4 lbs)

– 6 cloves garlic, minced

– 2 tablespoons fresh rosemary, chopped

– 2 tablespoons fresh thyme, chopped

– 2 tablespoons fresh parsley, chopped

– 1 lemon, zested and quartered

– 1/4 cup olive oil

– Salt and pepper to taste

– 1 teaspoon paprika

– 1 onion, quartered

– 2 cups assorted root vegetables (carrots, potatoes, turnips), chopped

Each ingredient plays a key role in making the chicken juicy and flavorful. Fresh herbs add bright tastes. Garlic gives a savory punch. Lemon zest brightens every bite. Olive oil keeps the chicken moist. Root vegetables soak up all the yummy flavors.

Having these ready will make your cooking smooth and fun!

Step-by-Step Instructions

Preparation of Ingredients

1. Preheat your oven to 425°F (220°C). This high heat helps create crispy skin.

2. In a mixing bowl, combine:

– 6 cloves garlic, minced

– 2 tablespoons fresh rosemary, chopped

– 2 tablespoons fresh thyme, chopped

– 2 tablespoons fresh parsley, chopped

– Zest of 1 lemon

– 1/4 cup olive oil

– 1 teaspoon paprika

– Salt and pepper to taste

This mixture forms a fragrant herb paste.

3. Pat the chicken dry with paper towels. Removing moisture is key for crispiness.

Cooking the Chicken

1. Carefully separate the skin from the meat over the breast and thighs. This creates pockets for flavor.

2. Rub half of the herb paste under the skin. Then, spread the rest all over the chicken.

3. Stuff the cavity with:

– Quartered lemon

– Quartered onion

This adds moisture and flavor from inside the bird.

4. Place the chicken in a large roasting pan. Surround it with:

– 2 cups assorted root vegetables (carrots, potatoes, turnips), chopped

Drizzle the veggies with olive oil and season with salt and pepper.

Roasting the Chicken

1. Roast the chicken in the oven for about 1 hour and 15 minutes. It’s done when the internal temperature hits 165°F (74°C). Look for a golden brown skin.

2. Every 30 minutes, baste the chicken with pan juices. This keeps the meat moist and adds flavor.

Enjoy the aroma of your kitchen as the chicken roasts!

Tips & Tricks

Achieving Perfect Crispiness

– Drying the chicken: Start by patting the chicken dry with paper towels. This step helps the skin crisp up. Any moisture will steam the skin, making it soggy instead.

– Basting frequency: Baste the chicken every 30 minutes. This keeps it juicy and adds flavor. Use the pan juices for the best results.

Flavor Enhancement

– Marinating times: For the best flavor, marinate your chicken for at least an hour. If you have time, let it sit overnight in the fridge. This allows the herbs and garlic to soak in.

– Alternative herb combinations: Feel free to mix herbs. Try tarragon or sage for a different taste. You can even use dried herbs if fresh ones are not available.

Carving and Serving

– Resting the chicken: After roasting, let the chicken rest for 10-15 minutes. This helps the juices settle. Cutting too soon makes the meat dry.

– Presentation ideas: Serve the chicken on a large platter. Arrange the roasted veggies around it. Add fresh herbs on top for a pop of color. This makes your meal look stunning!

Pro Tips

  1. Pat the Chicken Dry: Ensure the chicken is thoroughly dried before applying the herb paste to achieve crispy skin when roasting.
  2. Use Fresh Herbs: Fresh herbs provide a more intense flavor compared to dried; if possible, always opt for fresh for the best taste.
  3. Baste for Moisture: Basting the chicken every 30 minutes with pan juices keeps the meat juicy and adds more flavor to the skin.
  4. Let it Rest: Allowing the chicken to rest for 10-15 minutes after roasting helps the juices redistribute, making for a more tender and flavorful meal.

Variations

Different Herb Blends

You can change the flavor of your garlic herb roasted chicken easily. Try an Italian herb mix. Use basil, oregano, and a bit of sage. This mix gives a fresh taste. You can also explore Mediterranean flavors. Add dill, mint, and a touch of lemon zest. These herbs brighten the chicken while enhancing its taste.

Vegetable Alternatives

Switch up the veggies for a new twist. Use seasonal vegetables like squash or zucchini. These add color and nutrition. You can also add fruits. Apples and pears roast well, adding sweetness. They complement the savory chicken nicely.

Cooking Methods

You have options with cooking methods too. Try grilling the chicken for a smoky flavor. Just marinate it in the herb paste first. Cook it on medium heat until it reaches the right temperature. Another option is the slow cooker. This method keeps the chicken super tender. Just follow the same prep and cook on low for about six hours.

Storage Info

Refrigerating Leftovers

Store your leftover garlic herb roasted chicken in an airtight container. This keeps out air and moisture. Use a shallow dish to help it cool faster. The chicken stays fresh for up to four days in the fridge. If you notice any odd smells or changes, it’s best to toss it out.

Freezing Options

You can freeze garlic herb roasted chicken to enjoy later. First, let the chicken cool completely. Wrap it tightly in plastic wrap and then in foil. This helps avoid freezer burn. You can also slice the chicken before freezing. It will last for about four months in the freezer.

To thaw, place the chicken in the fridge overnight. If you need it faster, put it in a sealed bag and submerge it in cold water. This method works well without cooking the chicken.

Reheating Tips

When reheating, aim to keep the chicken moist. The best way is to use an oven set to 350°F (175°C). Place the chicken in a baking dish with a splash of broth or water. Cover it with foil to trap steam. This method helps keep the chicken juicy.

If you’re in a hurry, you can use a microwave. Heat it in short bursts, checking often. Be careful not to overcook it, as this can make it dry. Enjoy your delicious meal again, just like the first time!

FAQs

How long to cook garlic herb roasted chicken per pound?

You should cook garlic herb roasted chicken for about 15 to 20 minutes per pound. For a chicken weighing 3-4 pounds, aim for 1 hour and 15 minutes. The key is to check often and make sure it cooks evenly.

Can I prepare the chicken ahead of time?

Yes, you can prepare the chicken ahead of time. You can make the herb paste and rub it on the chicken a day before. This helps the flavors soak in. Just keep it in the fridge until you are ready to cook.

What should the internal temperature be for cooked chicken?

The safe internal temperature for cooked chicken is 165°F (74°C). Use a meat thermometer to check the thickest part of the thigh. This ensures your chicken is fully cooked and safe to eat.

How can I make this recipe gluten-free?

This recipe is already gluten-free! All the ingredients, like fresh herbs and vegetables, do not contain gluten. Just make sure any added ingredients, like broth, are gluten-free if you choose to use them.

What sides pair well with garlic herb roasted chicken?

Great sides for garlic herb roasted chicken include:

– Roasted root vegetables (carrots, potatoes, turnips)

– Steamed green beans

– A fresh green salad

– Mashed potatoes

– Quinoa or rice pilaf

These add color and balance to your meal.

This blog post covered all you need to know for a delicious garlic herb roasted chicken. We explored the key ingredients, preparation steps, and cooking methods. I shared tips for perfect crispiness and flavor enhancement. You saw variations to keep things interesting and learned about proper storage. Remember, great meals come from using fresh ingredients and cooking with care. Try this recipe, and I believe you will impress everyone at your table. Enjoy your cooking journe

To make garlic herb roasted chicken, gather these simple ingredients: - 1 whole chicken (3-4 lbs) - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh parsley, chopped - 1 lemon, zested and quartered - 1/4 cup olive oil - Salt and pepper to taste - 1 teaspoon paprika - 1 onion, quartered - 2 cups assorted root vegetables (carrots, potatoes, turnips), chopped Each ingredient plays a key role in making the chicken juicy and flavorful. Fresh herbs add bright tastes. Garlic gives a savory punch. Lemon zest brightens every bite. Olive oil keeps the chicken moist. Root vegetables soak up all the yummy flavors. Having these ready will make your cooking smooth and fun! {{ingredient_image_1}} 1. Preheat your oven to 425°F (220°C). This high heat helps create crispy skin. 2. In a mixing bowl, combine: - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 2 tablespoons fresh parsley, chopped - Zest of 1 lemon - 1/4 cup olive oil - 1 teaspoon paprika - Salt and pepper to taste This mixture forms a fragrant herb paste. 3. Pat the chicken dry with paper towels. Removing moisture is key for crispiness. 1. Carefully separate the skin from the meat over the breast and thighs. This creates pockets for flavor. 2. Rub half of the herb paste under the skin. Then, spread the rest all over the chicken. 3. Stuff the cavity with: - Quartered lemon - Quartered onion This adds moisture and flavor from inside the bird. 4. Place the chicken in a large roasting pan. Surround it with: - 2 cups assorted root vegetables (carrots, potatoes, turnips), chopped Drizzle the veggies with olive oil and season with salt and pepper. 1. Roast the chicken in the oven for about 1 hour and 15 minutes. It’s done when the internal temperature hits 165°F (74°C). Look for a golden brown skin. 2. Every 30 minutes, baste the chicken with pan juices. This keeps the meat moist and adds flavor. Enjoy the aroma of your kitchen as the chicken roasts! - Drying the chicken: Start by patting the chicken dry with paper towels. This step helps the skin crisp up. Any moisture will steam the skin, making it soggy instead. - Basting frequency: Baste the chicken every 30 minutes. This keeps it juicy and adds flavor. Use the pan juices for the best results. - Marinating times: For the best flavor, marinate your chicken for at least an hour. If you have time, let it sit overnight in the fridge. This allows the herbs and garlic to soak in. - Alternative herb combinations: Feel free to mix herbs. Try tarragon or sage for a different taste. You can even use dried herbs if fresh ones are not available. - Resting the chicken: After roasting, let the chicken rest for 10-15 minutes. This helps the juices settle. Cutting too soon makes the meat dry. - Presentation ideas: Serve the chicken on a large platter. Arrange the roasted veggies around it. Add fresh herbs on top for a pop of color. This makes your meal look stunning! Pro Tips Pat the Chicken Dry: Ensure the chicken is thoroughly dried before applying the herb paste to achieve crispy skin when roasting. Use Fresh Herbs: Fresh herbs provide a more intense flavor compared to dried; if possible, always opt for fresh for the best taste. Baste for Moisture: Basting the chicken every 30 minutes with pan juices keeps the meat juicy and adds more flavor to the skin. Let it Rest: Allowing the chicken to rest for 10-15 minutes after roasting helps the juices redistribute, making for a more tender and flavorful meal. {{image_2}} You can change the flavor of your garlic herb roasted chicken easily. Try an Italian herb mix. Use basil, oregano, and a bit of sage. This mix gives a fresh taste. You can also explore Mediterranean flavors. Add dill, mint, and a touch of lemon zest. These herbs brighten the chicken while enhancing its taste. Switch up the veggies for a new twist. Use seasonal vegetables like squash or zucchini. These add color and nutrition. You can also add fruits. Apples and pears roast well, adding sweetness. They complement the savory chicken nicely. You have options with cooking methods too. Try grilling the chicken for a smoky flavor. Just marinate it in the herb paste first. Cook it on medium heat until it reaches the right temperature. Another option is the slow cooker. This method keeps the chicken super tender. Just follow the same prep and cook on low for about six hours. Store your leftover garlic herb roasted chicken in an airtight container. This keeps out air and moisture. Use a shallow dish to help it cool faster. The chicken stays fresh for up to four days in the fridge. If you notice any odd smells or changes, it’s best to toss it out. You can freeze garlic herb roasted chicken to enjoy later. First, let the chicken cool completely. Wrap it tightly in plastic wrap and then in foil. This helps avoid freezer burn. You can also slice the chicken before freezing. It will last for about four months in the freezer. To thaw, place the chicken in the fridge overnight. If you need it faster, put it in a sealed bag and submerge it in cold water. This method works well without cooking the chicken. When reheating, aim to keep the chicken moist. The best way is to use an oven set to 350°F (175°C). Place the chicken in a baking dish with a splash of broth or water. Cover it with foil to trap steam. This method helps keep the chicken juicy. If you're in a hurry, you can use a microwave. Heat it in short bursts, checking often. Be careful not to overcook it, as this can make it dry. Enjoy your delicious meal again, just like the first time! You should cook garlic herb roasted chicken for about 15 to 20 minutes per pound. For a chicken weighing 3-4 pounds, aim for 1 hour and 15 minutes. The key is to check often and make sure it cooks evenly. Yes, you can prepare the chicken ahead of time. You can make the herb paste and rub it on the chicken a day before. This helps the flavors soak in. Just keep it in the fridge until you are ready to cook. The safe internal temperature for cooked chicken is 165°F (74°C). Use a meat thermometer to check the thickest part of the thigh. This ensures your chicken is fully cooked and safe to eat. This recipe is already gluten-free! All the ingredients, like fresh herbs and vegetables, do not contain gluten. Just make sure any added ingredients, like broth, are gluten-free if you choose to use them. Great sides for garlic herb roasted chicken include: - Roasted root vegetables (carrots, potatoes, turnips) - Steamed green beans - A fresh green salad - Mashed potatoes - Quinoa or rice pilaf These add color and balance to your meal. This blog post covered all you need to know for a delicious garlic herb roasted chicken. We explored the key ingredients, preparation steps, and cooking methods. I shared tips for perfect crispiness and flavor enhancement. You saw variations to keep things interesting and learned about proper storage. Remember, great meals come from using fresh ingredients and cooking with care. Try this recipe, and I believe you will impress everyone at your table. Enjoy your cooking journey!

Garlic Herb Roasted Chicken

A flavorful roasted chicken infused with garlic and fresh herbs, served with root vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 whole chicken (3-4 lbs)
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 whole lemon, zested and quartered
  • 1/4 cup olive oil
  • to taste salt and pepper
  • 1 teaspoon paprika
  • 1 whole onion, quartered
  • 2 cups assorted root vegetables (carrots, potatoes, turnips), chopped

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a mixing bowl, combine minced garlic, rosemary, thyme, parsley, lemon zest, olive oil, paprika, salt, and pepper to create a herb paste.
  • Pat the chicken dry with paper towels, ensuring it's free of moisture for crispiness.
  • Carefully separate the skin from the meat of the chicken over the breast and thighs, creating pockets. Rub half of the herb paste underneath the skin, and also rub the remaining paste all over the outside of the chicken.
  • Stuff the cavity of the chicken with the lemon quarters and quartered onion.
  • Place the chicken in a large roasting pan. Surround it with the chopped root vegetables, drizzling them with a bit of olive oil and seasoning with salt and pepper.
  • Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden brown.
  • Every 30 minutes, baste the chicken with the pan juices to enhance flavor and moisture.
  • Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

Notes

Serve the carved chicken on a large platter with the roasted vegetables arranged artfully around it. Garnish with fresh herbs for a vibrant touch.
Keyword chicken, garlic, herbs, roasted

WANT TO SAVE THIS RECIPE?

Leave a Comment

Recipe Rating