We am living for this simple; yet packed with juiciness and flavor, garlic herb roasted chicken. The herb roast chicken spice blend is simple: a mix of parsley, thyme, rosemary, garlic and lemon and of course, unsalted butter, all tossed and roasted to perfection. Looking for more roasted chicken recipes? Be sure to check out our One Pan Chicken and Potatoes, and Harissa & Sumac Roasted Chicken with Tzatziki.

Ingredients to make this herb roast chicken recipe

For the herb chicken: We are using fresh herbs, such as rosemary sprigs, parsley and thyme here and making our chicken blend with extra-virgin olive oil and fresh grated garlic, and of course seasoning with kosher salt and black pepper! Feel free to mix and match with any of your favorite seasonings like tarragon, oregano, or basil.

Chicken: I love a whole spatchcocked chicken, and that’s what we are using here. Feel free to use a whole chicken as well without the backbone removed, but keep in mind roasted time may be longer. If you don’t want to use a whole chicken, you can use skin-on chicken breasts (skinless chicken breast would work too), or chicken thighs.

Garlic and lemon: Whole garlic and lemon juice are being roasted with the chicken, where they are then squeezed over the finished chicken.

Option to add on any of your favorite vegetables here in the roasting pan as well such as potatoes, carrots, cauliflower, asparagus, onion or celery! You can also add on a herb butter, too to roast with this chicken.

Instructions to make this garlic herb roasted chicken

Dry brine your chicken

• Pat your chicken dry with paper towels. Season with kosher salt and freshly ground black pepper on all sides and inside the chicken cavity. Place on a large sheet tray lined with parchment paper and dry brine for 2 hours or overnight in the fridge, without covering. Skip this step if you are not dry-brining!
• You don’t have to dry brine; however, this allows the flavors to infuse, the chicken to become more tender, and allows drying out the chicken skin to ensure the extra crispness of the skin!

Season and roast your chicken

• When your chicken is ready to roast, preheat your oven to 425 degrees, convection if you have it. In a small bowl, mix together your extra-virgin olive oil, parsley, thyme, rosemary and grated garlic. Season with kosher salt and black pepper. Mix well until incorporated.
• In a large baking dish or large cast iron that will fit your chicken fully, place your chicken in, and add in your head of garlic (halved) and your lemon (halved) around the chicken. Pour over your herb mixture and make sure it’s coating all over the chicken. Pat well and spread around until evenly distributed all across the bird.
• Place in the preheated oven and roast for 40 to 50 minutes, until crispy on the outside and cooked fully on the inside (it should have an internal temperature of 165 degrees at the thickest part of the breast when using a meat thermometer), until the juices run clear when you cut between leg and thigh.
• Halfway through the cooking time, you can also baste some of the liquid on top of the bird. I also rotated my pan halfway through cooking to get even crispiness on all sides.

Carve and serve

• When fully cooked, remove, and let rest for about 15 minutes to prepare for carving your chicken. Carve, plate and pour over any remaining pan juices.

Tips, Tricks and Substitutions for the Perfect Roasted Chicken

Why are you using a spatchcocked chicken, and what is spatchcocked?

1. By removing the backbone, you’re allowing your chicken to lay flat during roasting. This is called spatchcocked.
2. This not only speeds up roasting and cooking time, but allows all the white and dark meat to cook evenly.
3. It also helps get the skin more crispy, because the heat is hitting all parts of the skin.
4. No trussing or stuffing necessary, easier assembly!
5. It is also easier to carve this way when it is laying flat.

Why are you salt and pepper brining it overnight, uncovered?

A dry brine allows the flavors to infuse, the chicken to become more tender, and allows drying out the chicken skin to ensure extra crispness of the skin! 

What can I serve with this roasted chicken? Check out our favorites below!

• Garlic Parmesan Mashed Potatoes
• Cream of Mushroom Soup (Cream-Free!)
• Little Gem Caesar Salad with Panko Breadcrumbs
• Roasted Butternut Squash Soup
• Stuffed Honeynut Squash with Couscous and Feta

Check out more of our favorite chicken recipes!

• Chicken Schnitzel
• Old Bay Brown Butter Buffalo Grilled Wings
• One Pan Chicken and Potatoes
• Honey Braised Gochujang Chicken and Chickpeas

If you do make this Garlic Herb Roasted Chicken recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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