Savory Garlic Herb Roasted Chicken Recipe
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, sliced
- 4 tablespoons olive oil
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken thoroughly under cold water and pat dry with paper towels.
3. In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, and pepper to make a herb marinade.
4. Gently loosen the skin of the chicken by carefully sliding your fingers under the skin, being careful not to tear it.
5. Rub half of the herb marinade under the skin of the chicken, spreading it evenly over the breast and thigh meat.
6. Rub the remaining marinade all over the outside of the chicken, ensuring it's coated evenly.
7. Place the lemon slices inside the cavity of the chicken.
8. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
9. Place the chicken in a roasting pan or baking dish, breast side up.
10. Roast the chicken in the preheated oven for about 1 hour and 30 minutes to 1 hour and 45 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
11. Halfway through the cooking time, baste the chicken with the pan juices to keep it moist.
12. Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
13. Serve the roasted chicken with your favorite side dishes and enjoy!
Tips:
- For extra flavor, you can add additional herbs such as sage or oregano to the marinade.
- If you prefer crispy skin, you can increase the oven temperature to 400°F (200°C) for the last 10-15 minutes of cooking.
- Make sure to use a meat thermometer to ensure the chicken is fully cooked but not overdone.
- Leftover roasted chicken can be stored in the refrigerator for up to 3-4 days and used in sandwiches, salads, or soups.
