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- 1 whole chicken (about 4-5 pounds) - Fresh herbs: rosemary, thyme, parsley - Garlic and lemon For this dish, I start with a whole chicken. A bird around 4-5 pounds works best. Fresh herbs like rosemary, thyme, and parsley bring bright flavors. I also use garlic and lemon to add zest. - Olive oil - Salt and pepper - Chicken broth - Onion Next, I gather some pantry staples. Olive oil helps with cooking and flavor. Salt and pepper are key for seasoning. Chicken broth adds moisture to the pan. Finally, I quarter an onion to stuff inside the chicken. This mix of ingredients makes every bite tasty and juicy. For the full recipe, check the details above! 1. First, preheat your oven to 425°F (220°C). This high heat helps the chicken cook evenly. 2. Next, prepare your roasting pan by placing it on the counter. This makes it easy to transfer the chicken. 3. In a mixing bowl, combine 6 minced garlic cloves, 1/4 cup of olive oil, and the chopped herbs (2 tablespoons each of rosemary, thyme, and 1 tablespoon of parsley). Add salt and pepper to taste. Mix well to create a herb paste. 1. To season the chicken, pat it dry with paper towels. This helps the skin crisp up while cooking. 2. Gently separate the skin of the chicken over the breast and thighs. Be careful not to tear it. 3. Spread half of the herb paste under the skin. This adds flavor directly to the meat. 4. Rub the remaining herb paste all over the chicken’s exterior. Ensure it is well-coated for maximum flavor. 1. Stuff the cavity of the chicken with lemon slices and onion quarters. This adds moisture and flavor. 2. Pour 1 cup of chicken broth into the bottom of the roasting pan. This helps keep the chicken juicy. 3. Place the chicken in the oven and roast it for about 1 hour and 15 minutes. You want the internal temperature to reach 165°F (75°C). 4. Baste the chicken with the pan juices halfway through cooking. This keeps the skin moist and flavorful. 5. Once cooked, remove the chicken from the oven. Let it rest for 10-15 minutes before carving. This helps the juices settle, making each bite delicious. For the full recipe, check out the details above. Enjoy your savory family dinner! To make sure your chicken is juicy and tasty, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is done when it reaches 165°F (75°C). This tool takes the guesswork out of cooking. You will avoid dry meat and enjoy a perfect roast. For crispy skin, dry the chicken well before cooking. Pat it with paper towels inside and out. The drier the skin, the crunchier it gets. Rub olive oil over the skin before roasting. This helps the skin brown nicely. Also, roasting at high heat, like 425°F (220°C), gives a great texture. Garlic herb roasted chicken goes well with many side dishes. Some great choices include roasted vegetables, mashed potatoes, or a fresh salad. These sides balance the rich flavors of the chicken. For dinner parties, presentation matters. Place the chicken on a large platter. Slice it and add fresh herbs around it. You can also surround it with the roasted lemon and onions. This looks nice and adds flavor. A beautiful display makes the meal feel special. Enjoy your delicious creation! {{image_2}} You can change the flavor of Garlic Herb Roasted Chicken easily. Try different herbs like basil, oregano, or dill. Each herb brings a unique taste. For a spicy kick, add crushed red pepper flakes or paprika. You can even mix in some lemon zest for a bright flavor. Adding vegetables to the roasting pan makes the dish even better. Carrots, potatoes, and bell peppers roast nicely alongside the chicken. They soak up the chicken juices and herbs, making them tasty. To do this, just chop the veggies and place them around the chicken in the pan. They will cook at the same time as the chicken. You can make Garlic Herb Roasted Chicken in a slow cooker too. This method keeps the chicken moist and tender. Just follow the same steps for seasoning the chicken. Place it in the slow cooker with the broth and cook on low for 6 to 8 hours. For a smoky taste, try grilling the chicken. Marinate it with the herb paste and let it sit for an hour. Preheat your grill to medium heat. Cook the chicken for about 45 minutes, turning it often. This gives you crispy skin and a great smoky flavor. For the full recipe, check the details above. Enjoy! After you enjoy your garlic herb roasted chicken, you will likely have some leftovers. Proper storage keeps the chicken tasty and safe to eat. - Let the chicken cool down first. - Wrap it tightly in plastic wrap or aluminum foil. - You can also place it in an airtight container. In the fridge, your chicken will stay fresh for about 3 to 4 days. If you want to keep it longer, freezing is a great option. Freezing cooked chicken is simple and safe. Here are the steps: - Cut the chicken into pieces for easier storage. - Place it in a freezer-safe bag or container. - Remove as much air as possible before sealing. When you're ready to eat, defrost the chicken in the fridge overnight. This method helps keep the chicken juicy. To reheat, place it in the oven at 350°F (175°C) until it warms through. Enjoy your delicious garlic herb roasted chicken again! For the full recipe, check out the provided link. How do I know when the chicken is cooked? Check the chicken's thickest part with a meat thermometer. The safe internal temperature is 165°F (75°C). The juices should run clear, not pink. If you don't have a thermometer, cut into the thigh. Look for clear juices and no pink meat. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken, but it’s best to thaw it first. Thaw the chicken in the fridge overnight. This helps it cook evenly. If you must cook it from frozen, add extra time and check the temperature often. What to do if the chicken is undercooked? If the chicken is undercooked, return it to the oven. Cook it for an extra 10 to 15 minutes. Check the temperature again to ensure it reaches 165°F (75°C). Always trust your thermometer for safety. How to avoid dry chicken meat? To avoid dry chicken, do not overcook it. Use a meat thermometer for best results. Basting with pan juices keeps the meat moist. Let the chicken rest after cooking. This helps the juices stay in the meat. Can I prepare the chicken a day ahead of cooking? Absolutely! You can prep the chicken the day before. Rub the herb paste on and store it in the fridge. This saves time on cooking day. It also allows the flavors to soak in. How to marinate it overnight for enhanced flavors? To marinate the chicken, mix the herb paste and coat the chicken. Cover it and place it in the fridge. This overnight marination makes the chicken very tasty. Just be sure to remove it from the fridge about 30 minutes before cooking. This helps it cook evenly. For the full recipe, check the details above. In this post, I covered how to make Garlic Herb Roasted Chicken. You learned about the key ingredients, kitchen staples, and steps to prep and cook your chicken perfectly. I shared tips to ensure juicy meat and crispy skin, along with serving ideas and storage instructions. Now, you can confidently make this dish for your family or friends. Enjoy experimenting with flavors and cooking methods to make it your own. Happy cooking!

Garlic Herb Roasted Chicken

Discover the mouthwatering flavors of garlic herb roasted chicken with this easy recipe! Perfectly seasoned with fresh herbs and garlic, this juicy chicken is sure to impress at any dinner table. Learn step-by-step instructions to create a delightful meal that's easy enough for weeknights but elegant enough for special occasions. Click through to explore the recipe and make this delicious dish at home!
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Ingredients
  

1 whole chicken (about 4-5 pounds)

6 cloves garlic, minced

1/4 cup olive oil

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 lemon, sliced

Salt and pepper to taste

1 onion, quartered

1 cup chicken broth

Instructions
 

Preheat your oven to 425°F (220°C).

    In a mixing bowl, combine the minced garlic, olive oil, chopped rosemary, thyme, parsley, salt, and pepper to create a herb paste.

      Pat the chicken dry with paper towels and place it in a roasting pan.

        Gently separate the skin of the chicken from the meat over the breast and thighs. Spread half of the herb paste under the skin, ensuring it's evenly distributed.

          Rub the remaining herb paste all over the chicken's exterior.

            Stuff the cavity of the chicken with lemon slices and onion quarters.

              Pour chicken broth into the bottom of the roasting pan and place the chicken in the oven.

                Roast the chicken for about 1 hour and 15 minutes or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy. Baste the chicken with the pan juices halfway through cooking.

                  Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.

                    Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6

                      - Presentation Tips: Serve the roasted chicken sliced on a platter, garnished with fresh herbs and surrounded by the roasted lemon and onions for a beautiful and aromatic display.