Garlic and Herb Roast Chicken
This Garlic and Herb Roast Chicken is infused with aromatic herbs, garlic, and lemon for a flavorful, crispy-skinned centerpiece that's perfect for a comforting dinner.
Equipment
- Baking Dish or Cast Iron Skillet
- Meat Thermometer
- Mixing Bowl
Ingredients
Main Ingredients
- 4 to 5 pound whole spatchcocked chicken
- kosher salt to taste
- freshly ground black pepper to taste
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dried parsley
- 1 tablespoon dried thyme
- 1 tablespoon fresh rosemary finely chopped
- 4 cloves garlic minced or grated
- 1 head garlic halved
- 1 whole large lemon halved
Instructions
- Pat the chicken dry with paper towels. Season with kosher salt and black pepper on all sides and inside the cavity. Place on a sheet tray lined with parchment paper and dry brine for 2 hours or overnight in the fridge, uncovered.
- Preheat oven to 425°F (convection if available).
- In a small bowl, mix olive oil, dried parsley, dried thyme, chopped rosemary, and minced garlic. Season with salt and pepper and mix well.
- Place the chicken in a large baking dish or cast iron skillet. Add halved garlic head and lemon halves around it.
- Pour the herb mixture over the chicken, patting it evenly over the skin.
- Roast for 40 to 50 minutes or until internal temperature at the thickest part of the breast reaches 165°F. Halfway through, optionally baste and rotate the pan for even crispiness.
- Let the chicken rest for 15 minutes before carving. Serve with pan juices, a squeeze of roasted lemon, and garlic.
Notes
Dry brining enhances flavor and crispiness. Adjust herbs to your taste or what's available. Serve with roasted vegetables or potatoes for a complete meal.
Calories per serving : 420
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