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- Whole chicken (4-5 lbs) - Fresh herbs (rosemary, thyme, parsley) - Garlic and lemon The main ingredients are simple yet powerful. The whole chicken gives you a juicy base. Fresh herbs add a bright taste. Garlic brings depth and flavor, while lemon adds a zesty kick. - Olive oil, salt, and pepper - Onion and chicken broth Olive oil helps to create a crispy skin. Salt and pepper enhance the chicken's natural taste. Onion gives a sweet aroma. Chicken broth keeps the meat moist during cooking. - Organic chicken options - Fresh vs. dried herbs considerations I recommend using organic chicken if you can. It often tastes better and is healthier. For herbs, fresh ones are ideal, but dried can work too. Just remember, dried herbs are stronger. Use less if you go that route. For the complete cooking process and more details, check out the Full Recipe. First, preheat your oven to 425°F (220°C). This helps the chicken cook evenly. Next, take a large roasting pan and set it aside. Now, pat the chicken dry with paper towels. This step is important for crispy skin. Place the chicken in the pan, breast-side up. Make sure it is centered for even cooking. In a small bowl, mix together the minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, olive oil, salt, and pepper. This mixture is full of flavor. Lift the skin gently at the breast and thighs. Be careful not to tear it. Rub the garlic herb mixture under the skin. Spread it evenly to ensure maximum flavor. Use any remaining mixture on the outside of the chicken. Now, stuff the cavity of the chicken with quartered onion. This adds more flavor and aroma. Pour chicken broth into the bottom of the roasting pan. This keeps the chicken moist while it cooks. Roast the chicken in the preheated oven for 1 hour and 15 minutes. The internal temperature should reach 165°F (75°C) for safe eating. The skin should look golden brown and crispy. Halfway through cooking, baste the chicken with the pan juices. This adds flavor and helps with moisture. Once done, let the chicken rest for 10-15 minutes before carving. This allows the juices to settle and keeps the meat juicy. For the full recipe, check out the complete instructions above. To keep your Garlic Herb Roasted Chicken juicy, let it rest after cooking. This step is key. It allows the juices to stay inside the meat. If you cut it right away, the juices run out. Let it rest for 10-15 minutes before carving. Using chicken broth is another great tip. Pour it into the roasting pan. The broth adds moisture as the chicken cooks. This helps keep the meat tender and flavorful. You can boost the flavor by adding spices to the herb mixture. Try paprika or cumin. These spices bring warmth and depth to the dish. Aromatics can also enhance your chicken. Consider adding sliced carrots or celery to the pan. They add extra flavor and aroma while the chicken roasts. For roasting, choose a heavy-duty pan. A large roasting pan works best. It allows even cooking and browning. A meat thermometer is your best friend. It ensures the chicken cooks perfectly. Aim for an internal temperature of 165°F (75°C). This guarantees juicy meat without the guesswork. For the full recipe, be sure to check out the complete guide. {{image_2}} You can change the herbs in this recipe. Try using sage or oregano for a twist. Sage gives a warm and earthy flavor, while oregano adds a hint of brightness. Both work well with chicken. You can also mix different herbs for exciting flavors. Consider blends like Italian seasoning or herbes de Provence. These blends can add depth to your dish. You can cook garlic herb roasted chicken in many ways. If you want more tender meat, try a slow cooker. This method keeps the chicken juicy and full of flavor. Set it on low for about 6 to 8 hours. For a crispy skin, use an air fryer. Cook it at 375°F for about 45 minutes. This method gives you a golden finish with less oil. When it comes to sides, think about pairing. Roasted vegetables like carrots and potatoes work well. You can also serve with grains like rice or quinoa. These sides balance the rich flavors of the chicken. For sauces, a simple gravy or lemon butter sauce enhances the dish. Drizzle the sauce over the chicken just before serving. You can also add fresh herbs to brighten the plate. If you want to impress, check out the Full Recipe for more ideas! To cool leftover garlic herb roasted chicken, let it sit at room temperature for no more than two hours. This helps avoid any harmful bacteria. Once it cools, wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. This keeps the chicken fresh and prevents odors from other foods. When refrigerating, place the chicken in the fridge as soon as it's cool. Store it for up to three days. Make sure your fridge is set to 40°F (4°C) or lower to keep it safe. When reheating chicken, I suggest using the oven. Preheat it to 350°F (175°C). Place the chicken in a baking dish. Cover it with foil to keep it moist. Heat for about 20-25 minutes. You want the internal temperature to reach 165°F (75°C) for safety. You can also use the microwave. Place the chicken on a microwave-safe plate. Cover it with a damp paper towel. Heat in short bursts of 1-2 minutes. Check for warmth after each burst. If you want to freeze portions for later, wrap the chicken tightly. Use freezer bags or airtight containers. Make sure to remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To thaw, place the chicken in the fridge overnight. If you need it faster, you can use the cold water method. Submerge the chicken in cold water, changing the water every 30 minutes. This method can take a couple of hours, depending on the size. For more details, check the full recipe. Cook your chicken for about 15 minutes per pound. For a 4-5 lbs chicken, aim for 1 hour and 15 minutes. Always check your chicken's weight for best results. One common mistake is not cooking the chicken long enough. This can lead to undercooked meat. Another issue is drying out the chicken. To avoid this, be sure to baste it and check the temperature. Yes, you can use other birds like Cornish hens or turkeys. Remember, cooking times will change. A smaller bird will cook faster, while a larger one will take longer. Use a meat thermometer to check the internal temperature. It should read 165°F (75°C) in the thickest part of the chicken. If you don’t have a thermometer, check that the juices run clear. Yes! You can marinate the chicken the night before. This helps the flavors sink in. You can also prep the garlic herb mixture and store it in the fridge. Just rub it on before roasting. For the full recipe, check the details above. This blog post covered everything you need to know about making Garlic Herb Roasted Chicken. We discussed the best ingredients, step-by-step instructions, and helpful tips for ensuring your chicken stays juicy and flavorful. Remember to rest your chicken for optimal results and experiment with various herbs and cooking methods. With these insights, you can confidently create a delicious dish that impresses everyone at the table. Enjoy the process and the tasty rewards that come from your efforts. Happy cooking!

Garlic Herb Roasted Chicken

Elevate your dinner game with this delicious Garlic Herb Roasted Chicken recipe! Perfectly seasoned with fresh herbs and zesty lemon, this juicy chicken will impress your family and friends. Follow easy steps to create a golden-brown, crispy skin and tender meat, making it an unforgettable centerpiece for any meal. Don’t miss out on bringing this savory delight to your table - click to explore the full recipe now!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

5 cloves of garlic, minced

1 lemon, zested and juiced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh parsley, chopped

2 teaspoons olive oil

Salt and pepper to taste

1 onion, quartered

1 cup chicken broth

Instructions
 

Preheat your oven to 425°F (220°C).

    Pat the chicken dry with paper towels and place it breast-side up in a large roasting pan.

      In a small bowl, mix together the minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, olive oil, salt, and pepper to create a flavorful herb paste.

        Gently lift the skin of the chicken at the breast and thighs, being careful not to tear it. Rub the garlic herb mixture generously under the skin, spreading it around for maximum flavor. Rub any remaining mixture over the outside of the chicken.

          Stuff the cavity of the chicken with the quartered onion for added flavor and aroma.

            Pour chicken broth into the bottom of the roasting pan to keep the chicken moist during cooking.

              Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown 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 to allow the juices to redistribute.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6

                    - Presentation Tips: Serve the roasted chicken on a large platter, garnished with fresh herbs and lemon wedges for a beautiful presentation. You can also serve it alongside roasted vegetables for a complete meal.