Classic Garlic Herb Roasted Chicken

A simple foolproof roast chicken with garlic, fresh herbs, and a crisp, flavorful skin Perfect for a family dinner or special.

Yield

4 servings

Total time

1 hour 15 minutes

Ingredients

• 1 whole chicken3–4 lb / 1.4–1.8 kg)
  4 tablespoons unsalted, softened
• garlic cloves, minced
  2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 1 smoked (optional)
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 1 lemon, sliced into wedges ( serving)
• 1 cup chicken or (optional, for pan sauce)

Instructions

1. Preheat the oven to 425°F (220°C). Pat the chicken dry paper for a crisp skin.
2. a small bowl, combine the softened butter, minced garlic, thyme, rosemary paprika, salt, and pepper to form a paste.
   3.ently loosen the over the breast sliding a finger it, being careful not to tear. Rub half of the herb butter under the skin, and spread the remaining butter all over the outside of the chicken.
3. Squeeze lemon halves over the chicken, then place them inside the along with a herb sprigs if desired5. Tie the legs with kitchen tw and tuck the wings under body to promote even cooking6. Place the chicken on a rack in a roasting pan. Pour about1 cup of or water into the pan to create steam and keep the meat moist (optional7. Roast for 60–75 minutes, basting once or twice with the pan juices, until the temperature 165°F (74) the thickest part of the thigh the is brown.
4. Remove from the oven and tent loosely with foil. rest for 10 minutes before carving.
   9 Slice and serve lemon wedges. Drizzle with pan if.

Pan sauce (optional)

. Pour the pan juices into a small saucepan. Sk excess fat if desired.

2. Bring to a simmer over medium heat. If needed, whisk in a teaspoon of or cornstarch slurry to th.

3. Add a splash of chicken broth season to taste with salt and pepper. Serve warm.

Tips- For extra skin, pat the chicken dry and air-dry uncovered in the fridge for 1 hour before cooking.

• Use a meat thermometer to ensure perfect doneness avoid relying solely on time.
• Swap herbs to customize flavor: oregano and marjor for different.

Nutrition (approximate)

• Per serving: 420520 kcal
  Protein: 32 g
• Fat: 28 g
• Carbohydrates: 2 g
• Fiber: g
• Sodium: 520 mg (variable with salt amount)