Garlic Roasted Chicken (Printable)
Tender chicken roasted with garlic, herbs, and lemon for a flavorful and satisfying main course.
# What You'll Need:
→ Chicken
01 - 1 whole chicken (approximately 7.3 lbs), giblets removed
→ Aromatics
02 - 1 head of garlic, halved horizontally
03 - 1 lemon, halved
04 - 1 medium onion, quartered
→ Herbs and Seasonings
05 - 2 tablespoons olive oil
06 - 2 teaspoons kosher salt
07 - 1 teaspoon freshly ground black pepper
08 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
09 - 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
→ Optional for Serving
10 - Fresh parsley, chopped
# How-to Steps:
01 - Set the oven temperature to 425°F.
02 - Pat the chicken dry thoroughly with paper towels and place it on a rack inside a roasting pan.
03 - Rub olive oil evenly over the exterior and interior of the chicken. Sprinkle kosher salt and freshly ground black pepper all over.
04 - Fill the cavity with halved garlic, lemon, onion quarters, thyme leaves, and chopped rosemary.
05 - Tie the legs together using kitchen twine and tuck the wing tips underneath the body to ensure even roasting.
06 - Place the chicken in the oven and roast for 75 to 80 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F and the juices run clear.
07 - Remove from oven and let rest for 10 to 15 minutes before carving to retain juices.
08 - Optionally sprinkle with freshly chopped parsley and serve warm.
# Expert Pointers:
01 -
- The skin turns golden and crackling while the meat stays tender and moist inside.
- Your whole house smells like a restaurant for the next few hours.
- It comes together in just over an hour and serves four people.
- You can swap herbs or roast it with different vegetables depending on what you have.
02 -
- Don't skip the drying step—wet skin will steam instead of crisp, and you'll miss out on that satisfying crunch.
- A meat thermometer is your friend; it takes the guesswork out of doneness and keeps you from overcooking.
03 -
- Room temperature chicken cooks more evenly than cold chicken straight from the fridge; let it sit out for 20-30 minutes before roasting.
- Save those pan drippings to make a quick sauce or gravy—deglaze the pan with a splash of white wine or chicken stock and you've got liquid gold.