Garlic-Herb Roast Chicken
Break out of the rotisserie chicken rut! Rubbed with garlic, butter, and plenty of fresh herbs, our roast chicken is crispy on the outside, juicy within, and impossible to resist.
- 1 whole chicken (about 4 pounds), giblets removed
- 1/2 stick butter, softened
- 1 lemon, halved
- 1 head garlic, roughly peeled and halved through the middle
- 4 cloves garlic, minced
- 2 tablespoons fresh chopped rosemary
- 2 tablespoons fresh chopped thyme
- 2 tablespoons fresh chopped parsley
- Salt and freshly ground black pepper to taste
- Prepare to roast—Preheat oven to 425°F.
- Prep the chicken—Rinse chicken inside and out and pat skin dry with paper towels. Rub butter on the outside of chicken and under the skin. Season chicken generously with salt and pepper on the skin and inside the cavity. Rub minced garlic and chopped herbs over the chicken and under the skin. Place garlic and lemon halves inside cavity and tie legs together with kitchen string.
- Roast the chicken—Place chicken breast-side-up in a baking or roasting pan. Roast until a thermometer inserted in the thickest part of thigh reads 165°F, about 1 1/2 hours. Baste chicken with juices from pan halfway through cooking time.
- Finish and enjoy—Remove chicken from oven, tent loosely with foil, and allow to rest at least 10 minutes before serving.
Maximize Flavor—Gently work your fingers between the skin and meat of the bird and spread butter and herbs underneath. Plan Ahead—Remove chicken from the fridge about half an hour before roasting to ensure more even cooking.