Description
Learn how to make a delicious Garlic Herb Roasted Chicken that’s juicy on the inside, crispy on the outside. Perfect for a family dinner or special occasion.
Ingredients
- 4-5 pounds (1.8-2.3 kg) whole chicken, room temperature with giblets and neck removed from the cavity
- 1/4 cup (60 ml) vegetable oil (or melted beef fat)
- 4 tablespoons (60 ml) olive oil
- 1 lemon, zested first and juiced
- Salt and freshly ground pepper, to taste
- 4 tablespoons (1/2 cup, 120 ml) vegetable oil (or melted beef fat)
- 2 tablespoons (30 ml) fresh parsley, chopped
- 1 tablespoon (15 ml) fresh rosemary, chopped
- 1 teaspoon (5 ml) fresh thyme, chopped
- 1 tablespoon (15 ml) paprika, optional – for a darker color when roasting
- 6 cloves garlic, minced
- 1 head garlic, roughly peeled and cut in half horizontally through the middle
- 6 sprigs fresh rosemary, tied together
- 3 sprigs fresh thyme
- 1 lemon, quartered
Instructions
- Set your oven to 425°F to preheat.
- Apply a thin layer of olive oil to a roasting dish and keep it ready.
- Prepare the chicken by cleaning, rinsing under cold water, and drying with paper towels. Trim off any extra fat and remaining feathers.
- In a small bowl, combine olive oil, melted beef fat, and lemon juice, stirring thoroughly. Position the chicken on a cutting board or in the greased pan and pour the mixture over it, ensuring it gets under the skin and inside the cavity.
- Generously season the chicken, both inside and out, with salt and freshly ground pepper. Sprinkle freshly chopped parsley on the top.
- In a medium bowl, mix together four tablespoons of vegetable oil with chopped fresh rosemary, chopped thyme, lemon zest, and minced garlic. Optionally, add paprika for a deeper color. Stir until blended.
- Spread this mixture over the chicken, making sure to also get it beneath the skin.
- Fill the cavity of the chicken with the halved garlic head, tied rosemary sprigs, thyme sprigs, and lemon quarters. Secure the legs with kitchen string.
- Position the chicken with the breast facing up in the prepared roasting dish and bake for 1 hour and 15 to 25 minutes. Halfway through, baste the chicken, and continue roasting until the juices run clear when pierced with a skewer.
- Once roasted, baste the chicken again, then activate the broiler and broil for 2-3 minutes until it turns golden.
- Take the chicken out of the oven and let it rest for 10-15 minutes before slicing.
- Drizzle the chicken with the juices from the pan.
- Serve with lemon wedges on the side for extra flavor.
Notes
- Consider using melted beef fat instead of vegetable oil for a richer flavor.
- Generously season both the inside and outside of the chicken with salt and pepper for a balanced taste.
- Remember to baste the chicken halfway through cooking to keep it moist and flavorful.
