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Garlic Herb Roast Chicken

Garlic Herb Roast Chicken

A foolproof, two-step method for roasting a whole chicken with crispy golden skin, juicy tender meat, and a rich garlic herb butter.
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Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Resting Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken & Cavity
  • 1 whole chicken 1.75 to 2 kg / 3.5 to 4 lb; patted completely dry with paper towels
  • 1 whole lemon quartered into four equal wedges
  • 3 sprigs fresh rosemary left whole for stuffing the cavity
  • 2 tsp olive oil helps the skin crisp up nicely
  • To taste salt and pepper for general outside seasoning
Garlic Herb Butter
  • 100 g unsalted butter 1 stick, melted slightly or softened
  • 3 cloves garlic minced very finely
  • 1 tbsp fresh sage finely chopped
  • 2 tsp fresh rosemary finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Roasting Foundation
  • 1 cup low sodium chicken broth 250 ml
  • 1 whole onion quartered, outer skin left on
  • 1 whole garlic bulb halved horizontally, skin left on

Method
 

  1. The Crucial Preparation Phase: Take the chicken out of the fridge for thirty minutes before roasting. Preheat your oven to 220°C / 450°F with the rack in the middle. Pat the chicken completely dry with paper towels on every single surface.
  2. Crafting the Herb Butter: In a small bowl, add the softened butter, minced garlic, chopped sage, chopped rosemary, chopped parsley, 1/2 tsp salt, and 1/2 tsp black pepper. Squeeze the juice from two lemon wedges directly into the bowl. Stir into a thick paste.
  3. The Under-the-Skin Technique: Place the dry chicken into a sturdy roasting pan. Use the back of a spoon to gently loosen the skin over the breasts. Scoop most of the herb butter underneath and push it evenly across both breasts.
  4. Flavoring the Outside and the Cavity: Smear the remaining herb butter over the outside of the chicken. Squeeze the remaining two lemon wedges over the top. Stuff the squeezed lemon rinds and whole rosemary sprigs inside the cavity. Tie the drumsticks together, tuck the wing tips, and sprinkle a final layer of salt and pepper over the top.
  5. Building the Roasting Foundation: Scatter the quartered onion and halved garlic bulb into the bottom of the pan. Pour the chicken broth carefully around the vegetables (not over the chicken). Sit the chicken on top of the vegetables and drizzle 2 tsp of olive oil over the skin.
  6. The Two-Step Roasting Process: Roast at 220°C / 450°F for exactly 10 minutes. Then, turn the oven down to 180°C / 350°F and continue roasting for 1 hour and 15 minutes. Baste the chicken twice during this period.
  7. The Essential Resting Period: The chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 75°C / 165°F. Remove from the oven and leave completely uncovered for 15 minutes before carving.

Notes

Never skip the resting step. Do not peel the onion or garlic bulb. Use the pan drippings as your sauce. Save the leftover bones for homemade broth.