Why You’ll Love This Recipe

Roasted Chicken with Garlic and Herbs is a classic, comforting dish that delivers juicy meat, crispy skin, and a rich blend of aromatic herbs and garlic. Perfect for a family dinner or special occasion, this recipe is easy to prepare yet impressive on the table. The combination of rosemary, thyme, and garlic infuses the chicken with deep, savory flavors.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chicken
olive oil
garlic cloves
fresh rosemary
fresh thyme
lemon
salt
black pepper
butter
onion
carrots
celery

directions

Preheat your oven to 425°F (220°C).

Clean the chicken by removing any giblets and patting it dry with paper towels.

In a small bowl, mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper.

Rub the herb mixture all over the chicken, including under the skin for maximum flavor.

Stuff the cavity of the chicken with halved lemon, a few garlic cloves, and sprigs of herbs.

Place chopped onion, carrots, and celery in a roasting pan to form a bed for the chicken.

Set the chicken on top of the vegetables and place small pats of butter over the skin.

Roast the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part.

Let the chicken rest for 10-15 minutes before carving to allow juices to redistribute.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Roasting time: 1 hour 15 minutes
Resting time: 10–15 minutes
Total time: 1 hour 45 minutes

Variations

Use dried herbs if fresh aren’t available—just reduce the quantity by half.

Add potatoes to the roasting pan for a complete one-pan meal.

Swap lemon for orange for a different citrus note.

Add a splash of white wine or chicken broth to the pan for extra flavor and moisture.

Brush the skin with honey during the last 15 minutes for a hint of sweetness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F (175°C) oven until heated through.
You can also shred the meat and use it in salads, sandwiches, or soups.

FAQs

Can I use chicken pieces instead of a whole chicken?
Yes, but cooking time will be reduced. Check doneness with a meat thermometer.

Do I need to baste the chicken?
It’s not necessary, but basting every 30 minutes adds extra moisture and flavor.

What herbs pair best with roasted chicken?
Rosemary, thyme, sage, and oregano are great options.

Why is my chicken dry?
It may be overcooked—use a meat thermometer to ensure proper doneness.

Can I marinate the chicken in advance?
Yes, marinating it for a few hours or overnight enhances the flavor.

How do I get crispy skin?
Pat the chicken dry and roast uncovered at a high temperature.

Should I truss the chicken?
Trussing helps the chicken cook evenly but is optional.

Can I cook the chicken in a slow cooker?
Yes, but the skin won’t be crispy—use a broiler to finish it off if desired.

Is this dish gluten-free?
Yes, as long as you don’t add any gluten-containing sides or broths.

Can I freeze roasted chicken?
Yes, store in a freezer-safe container for up to 2 months.

Conclusion

Roasted Chicken with Garlic and Herbs is a timeless dish that combines simple ingredients to create bold, satisfying flavors. It’s a go-to meal that feels special without requiring much effort, perfect for weeknight dinners or weekend gatherings. Once you try this, it might just become your favorite way to roast a chicken.