Garlic Herb Roasted Chicken

Garlic Herb Roasted Chicken is a timeless classic that brings comfort and elegance to the table. From the moment it enters the oven, the aroma of garlic, fresh herbs, and butter fills the kitchen, setting the tone for a deeply satisfying meal. Meanwhile, the chicken roasts to golden perfection, developing crisp skin and tender, juicy meat throughout. At the same time, vegetables beneath absorb every flavorful drip, becoming rich and caramelized.

Although roasting a whole chicken may seem intimidating, this method is surprisingly simple. In fact, generations of home cooks have relied on garlic and herbs to transform a humble bird into something special. Over time, roasted chicken became a symbol of warmth, tradition, and shared meals.

Whether served for a relaxed family dinner or a cozy weekend gathering, Garlic Herb Roasted Chicken delivers comfort without effort. Most importantly, it proves that simple ingredients, when treated well, create unforgettable flavor.

Recipe Yield: 4–6 servings

INGREDIENTS

1 whole chicken (4–4.5 lb)
1 lb baby potatoes, halved
3 carrots, cut into large chunks
1 large yellow onion, sliced
4 garlic cloves, minced
2 Tbsp olive oil
3 Tbsp unsalted butter, softened
1 Tbsp fresh rosemary, finely chopped
1 Tbsp fresh thyme leaves
2 tsp fresh parsley, chopped
1½ tsp salt
1 tsp black pepper
1 tsp paprika
½ tsp dried oregano
1 lemon, halved
2 Tbsp olive oil (for vegetables)
½ tsp salt (for vegetables)
½ tsp black pepper (for vegetables)

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 425°F. Meanwhile, pat the chicken completely dry with paper towels to ensure crisp, golden skin during roasting.

2. Make the garlic herb butter:
In a small bowl, mix butter, olive oil, rosemary, thyme, parsley, garlic, salt, pepper, paprika, and oregano until fully combined and aromatic.

3. Season the chicken:
Gently loosen the skin over the breast and spread half of the garlic herb butter underneath. Then, rub the remaining butter evenly over the entire chicken. Place lemon halves inside the cavity.

4. Prepare the vegetables:
Toss potatoes, carrots, and onion with olive oil, salt, and pepper. Spread them evenly in a large white baking dish.

5. Roast the chicken:
Place the chicken breast-side up directly over the vegetables. Roast uncovered for 60–70 minutes, rotating the pan once, until the internal temperature reaches 165°F and the skin is deeply golden.

6. Rest and serve:
Remove from the oven and let rest for 10–15 minutes. Carve and serve with the roasted vegetables and pan juices.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Dry skin for crisp results: Always pat the chicken dry before seasoning so the garlic herb butter adheres properly and roasts evenly.
• High heat, better flavor: Roasting at a higher temperature ensures juicy meat while creating beautifully browned skin.
• Let it rest: Allowing the chicken to rest after roasting keeps it moist and makes carving easier.