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 Time10

Cook Time40

Total Time50

Course: Dinner

Cuisine: American

Servings:

Author: Lindsey Baruch

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.

Nutrition