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Garlic Herb Roasted Chicken
The holiday recipes are starting, and I am living for this simple; yet packed with juiciness and flavor, garlic herb roasted chicken. The spice blend is simple: a mix of parsley, thyme, rosemary, garlic & lemon and of course butter, all tossed and roasted to perfection.
A lil bit of lemon and garlic are also thrown in there to make for the most perfect, juiciest and crispy chicken there ever was!
Let’s pair our roasted chicken with wine!
I LOVE pairing my dinners with wine. With the holiday’s coming up, I’m looking forward to being with family & friends this year, and serving some awesome wine pairings to boot.
I am pairing this recipe with Erath Wines 2019 Oregon Pinot Noir It has hints of black cherry, plum and currant with a hint of anise and sandalwood. It’s hearty yet smooth, and pairs so nicely with this garlic herb roasted chicken.
THIS BLOG POST IS BROUGHT TO YOU BY ERATH WINES. THANK YOU FOR SUPPORTING THE SPONSORS THAT ALLOW LINDSEY EATS TO CONTINUE MAKING DELICIOUS RECIPES!
Ingredients you need for the perfect roasted chicken
- 1 whole chicken
- unsalted butter
- olive oil
- parsley
- thyme
- rosemary
- garlic
- lemon
- salt and pepper
Step to make this recipe
Step 1
Get your chicken and pat dry. Season with salt and pepper on all sides until fully coated. Place on a sheet tray and dry brine for 2 hours-overnight in the fridge, without covering.
*Alternatively, 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 extra crispness of the skin!
Step 2
When your chicken is ready, make your seasoning and preheat your oven to 425 degrees, convection if you have it. Melt butter (do not burn), and add in olive oil, parsley, thyme, rosemary, salt and pepper and garlic. Mix well until incorporated.
Step 3
In a deep pot or cast iron that will fit your chicken, place your chicken in, and add in your head of garlic (halved) and your lemon (halved) around the chicken. Pour over your garlic butter herb mixture and make sure it’s coating all over the chicken.
Step 4
Place in the preheated oven and roast for 45-55 minutes, until crispy on the outside and cooked fully on the inside (around 160 degrees at the thickest part of the breast), 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.
Step 5
When fully cooked, remove, and let rest for about 15 minutes. Carve, plate and pour over any remaining butter pan juices and serve with your favorite sides!
Tips for the Perfect Roasted Chicken and FAQ’S:
Why are you using a spatchcocked chicken, and what is spatchcocked?
- By removing the backbone, you’re allowing your chicken to lay flat during roasting. This is called spatchcocked.
- This not only speeds up roasting and cooking time, but allows all the white and dark meat to cook evenly.
- It also helps get the skin more crispy, because the heat is hitting all parts of the skin.
- No trussing or stuffing necessary, easier assembly!
- 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!
Side dish ideas to serve with your roasted chicken:
- Garlic Parmesan Mashed Potatoes
- Cream of Mushroom Soup (Cream-Free!)
- Charcuterie Tartines
- Little Gem Caesar Salad with Panko Breadcrumbs
- Heirloom Tomato Soup with Sesame Croutons
- Pear & Prosciutto Crostini with Gorgonzola
Ingredients
- 1 whole chicken ours in spatchcocked but you can also use one without the backbone removed
- 1/4th cup unsalted butter melted
- 1/4th cup olive oil
- 1/2 tablespoon dried parsley
- 1/2 tablespoon dried thyme
- 1 sprig chopped rosemary
- 2 tablespoons fresh garlic minced
- 1 head of garlic, cut in half
- 1 lemon, cut in half
- salt and pepper to taste and to dry brine chicken (see below for directions)
Instructions
- Get your chicken and pat dry. Season with salt and pepper on all sides until fully coated. Place on a sheet tray and dry brine for 2 hours-overnight in the fridge, without covering. *Alternatively, 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 extra crispness of the skin!
- When your chicken is ready, make your seasoning and preheat your oven to 425 degrees, convection if you have it. Melt butter (do not burn), and add in olive oil, parsley, thyme, rosemary, salt and pepper and garlic. Mix well until incorporated.
- In a deep pot or cast iron that will fit your chicken, place your chicken in, and add in your head of garlic (halved) and your lemon (halved) around the chicken. Pour over your garlic butter herb mixture and make sure it’s coating all over the chicken.
- Place in the preheated oven and roast for 45-55 minutes, until crispy on the outside and cooked fully on the inside (around 160 degrees at the thickest part of the breast), 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.
- When fully cooked, remove, and let rest for about 15 minutes. Carve, plate and pour over any remaining butter pan juices and serve with your favorite sides!
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