The Best Garlic and Herb Roast Chicken

If you’ve been hunting for that perfect roast chicken recipe that hits all the marks, crispy skin, juicy meat, and flavor that actually gets inside the bird,stop right here. This garlic and herb roast chicken is one of my go-to meals when I want something comforting, impressive-looking, and surprisingly easy to throw together.

Even better? It uses pantry staples and doesn’t need any fancy gadgets. Just a sheet tray (or a cast iron pan if you’re feeling fancy), some fresh herbs, and a whole chicken, spatchcocked for even cooking and crispiness.

Whether it’s a cozy Sunday dinner, meal prep for the week, or you’re hosting your in-laws and need to make something foolproof but fabulous, this roasted garlic chicken brings it.

Why You’ll Love This Roast Chicken Recipe

• Flavor in every bite. We’re not just seasoning the outside — we’re tucking it everywhere.
• That golden, crispy skin. If you’re a skin person (raises hand), this one’s for you.
• Roasted garlic + lemon. Need I say more?
• It’s spatchcocked. Which just means it cooks faster and more evenly. Win-win.

Ingredients You’ll Need

Here’s your simple ingredient list — nothing weird or hard to find:

• 4 to 5 pound whole chicken (spatchcocked*)
• Kosher salt & freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 tablespoon dried parsley
• 1 tablespoon dried thyme
• 1 tablespoon fresh rosemary, finely chopped
• 4 garlic cloves, minced or grated
• 1 head of garlic, halved crosswise
• 1 whole large lemon, halved

If you’re not familiar with spatchcocking, it’s just a method where the backbone is removed so the chicken lays flat. Most butchers will do this for you if you ask nicely, or you can easily do it at home with kitchen shears.

Step-by-Step: How to Make Garlic and Herb Roast Chicken

1. Prep the Chicken

Pat the chicken dry with paper towels — don’t skip this step! Dry skin = crispy skin. Season generously with kosher salt and pepper, including inside the cavity.

If you have time, dry brine the chicken by placing it uncovered on a sheet tray in the fridge for 2 hours (or overnight). This helps the skin dry out and gives the salt time to work its magic on the meat.

2. Mix Your Garlic Herb Blend

In a small bowl, combine olive oil, parsley, thyme, rosemary, and minced garlic. Add a little salt and pepper. Stir until you’ve got a fragrant herb paste.

3. Assemble for Roasting

Place your chicken in a large baking dish or cast iron skillet. Nestle the halved garlic head and lemon around it. Pour your garlic-herb mixture over the bird and rub it in — get into all those nooks and crannies.

4. Roast It Up

Preheat your oven to 425°F (convection if possible).

Roast the chicken for 40–50 minutes, or until the skin is crisp and the thickest part of the breast hits 165°F on a meat thermometer. Halfway through, baste the chicken with some of the pan juices and rotate the pan for even browning.

5. Rest, Carve, and Serve

Once done, let the chicken rest for 15 minutes before carving. Serve with the roasted garlic squeezed out and a drizzle of the pan juices. That roasted lemon? Give it a squeeze over the chicken right before serving for a bright, zesty finish.

Serving Suggestions for Garlic and Herb Roast Chicken

1. Carb-y Companions (because that pan sauce needs a buddy!)

• Buttery Mashed Potatoes – Creamy and classic. Add a little roasted garlic from the pan right into the mash for extra wow.
• Rice Pilaf or Herbed Couscous – Light, fluffy, and soaks up juices like a champ.
• Crusty Bread or Dinner Rolls – Perfect for mopping up every drop of that lemony, herby goodness.

2. Vegetable Sides That Balance the Richness

• Roasted Carrots or Parsnips – Tossed with olive oil, salt, and thyme. Let them roast right alongside the chicken.
• Sautéed Green Beans or Broccolini – Add lemon zest or a splash of balsamic for brightness.
• Brussels Sprouts with Balsamic Glaze – Crispy, caramelized, and just the right hint of sweetness.

3. Fresh & Crunchy Sides

• Simple Green Salad – Mixed greens with cucumbers and cherry tomatoes, dressed in a lemon vinaigrette.
• Cabbage Slaw with Apple – Something cool and crunchy to contrast the warm roasted chicken.

4. Cozy Winter Pairings

• Creamy Polenta – Especially comforting on colder nights.
• Garlic Butter Noodles – Kid-friendly and easy to whip up with pantry staples.

👑 Queen of Roast: Secret Tips for the Juiciest, Crispiest Chicken

Want to know how the roast chicken turns out perfect every single time? It’s all in the details. Here’s how to rule your kitchen like the roast queen you are:

• Let it rest before the oven. Bring the chicken to room temperature before roasting — cold meat cooks unevenly.
• Pat, pat, pat it dry. Dry skin is crispy skin. Use paper towels and get every bit of moisture off.
• Dry brine if you can. Salt the chicken and leave it uncovered in the fridge for a few hours (or overnight). It draws out moisture and locks in flavor.
• Use high heat. Roasting at 425°F helps render the fat and crisp up the skin without drying the meat.
• Trust your thermometer. The thickest part of the breast should hit 165°F — no guesswork needed.
• Let it rest after roasting. A 15-minute rest keeps all those flavorful juices from running out when you slice.
• Roast your sides underneath. Toss in potatoes, carrots, or onions — they’ll soak up those herby pan drippings and become something magical.

Master these simple steps, and your roast chicken won’t just be good — it’ll be the stuff of dinner legends

This garlic and herb roast chicken is the kind of recipe you’ll want to keep in your back pocket — for busy weeknights, special occasions, or anytime you just need a no-fuss meal that makes everyone smile. It’s simple, satisfying, and so full of flavor.

Got leftovers or questions? Drop them in the comments — I love hearing how your kitchen adventures turn out!

And f you’re already a fan of bold flavors and crave-worthy weeknight chicken dinners, you’ll definitely want to check out my Roasted Garlic and Parmesan Chicken too — it’s another flavor-packed favorite that’s big on comfort and low on fuss.