Garlic Herb Roasted Chicken

5 from 2 votes

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Garlic Herb Roasted Chicken

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 and lemon and of course, unsalted butter, all tossed and roasted to perfection.

A little bit of lemon and garlic are also thrown in there to make for the most perfect, juiciest and crispy chicken there ever was! This is also one of my go-to weeknight dinners, too. Just throw it in the oven and you are golden!

Garlic Herb Roasted Chicken

Ingredients to make this roasted chicken recipe

Herbs: We are using fresh 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!

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.

Garlic and lemon: Whole garlic and lemon 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, onion or celery! You can also add on a herb butter, too to roast with this chicken.

Garlic Herb Roasted Chicken

Instructions to make this recipe

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 be 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.

Garlic Herb Roasted Chicken

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 Herb Roasted Chicken

Check out more of our favorite chicken recipes!

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Updated from November 2021

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Garlic Herb Roasted Chicken
5 from 2 votes

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.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4

Ingredients 

  • 4 to 5 pound whole spatchcocked chicken
  • kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried thyme
  • 1 tablespoon fresh rosemary, finely chopped
  • 4 garlic cloves, minced or grated
  • 1 head of garlic, halved
  • 1 whole large lemon, halved

Instructions 

  • 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!
  • 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 be 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.
  • When fully cooked, remove, and let rest for about 15 minutes. Carve, plate, and pour over any remaining pan juices, in addition to including a squeeze of the lemon and roasted garlic that has been cooked and charred with the chicken.
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