Easy Garlic Roasted Chicken

This Garlic Roasted Chicken is my favorite way to bring bold flavor and juicy tenderness to the dinner table with hardly any fuss Using a handful of fresh ingredients and simple techniques this rustic main dish makes every meal feel special even on a busy weeknight

Every time I make this my kitchen fills with the coziest aroma and my family cannot wait to dig in I first roasted this chicken for a Sunday dinner but now it is just as likely to show up on a Tuesday because it is truly that easy

Ingredients

• Whole chicken: about three and a half to four pounds ensures juicy meat and crispy skin check for plumpness and fresh smell when buying
• Fresh garlic cloves: eight or more bring savory punch to the dish buy firm tight cloves without green shoots
• Olive oil or melted butter: adds richness and helps crisp the skin choose high quality extra virgin olive oil or real butter for the best finish
• Fresh rosemary and thyme: the backbone of herb flavor in this recipe use fresh sprigs if possible for best aroma or good dried replacements if fresh is unavailable
• Lemon, halved: brightens up the chicken and keeps it moist pick a lemon that feels heavy and smooth
• Salt and pepper: essential for seasoning look for sea salt and freshly ground black pepper
• Onion, quartered (optional): but adds sweetness and more savory flavor choose a firm onion without soft spots
• Chicken broth or water: keeps the chicken moist while roasting opt for low sodium broth if you want extra control over seasoning

Step-by-Step Instructions

Preheat the Oven:

Set your oven to four hundred degrees Fahrenheit this high heat ensures the chicken skin gets golden and crisp while sealing in juices

Prepare the Chicken:

Remove giblets from the chicken cavity if present and pat the surface very dry with paper towels Salt and pepper the inside and outside of the chicken thoroughly This step is key to flavorful and crisp skin

Make the Garlic Herb Rub:

Combine olive oil or melted butter fresh minced garlic rosemary and thyme together in a small bowl Stir until the mixture is fragrant and evenly combined You want each bit of garlic and herb to be suspended in the fat

Season the Chicken:

Rub this garlic and herb mixture all over the chicken Pay special attention to getting some under the skin this is where the flavor really seeps into the meat Any extra rub can go inside the cavity to make the chicken more aromatic

Stuff the Cavity:

Place halved lemon and onion quarters into the chicken cavity This infuses the meat with moisture and a gentle allium citrus note while roasting

Roast the Chicken:

Set the chicken breast side up in a roasting pan or skillet Pour broth or water into the pan to keep juices from evaporating while cooking Slide the pan into the oven and let it roast for about one hour and fifteen minutes or until the thickest part of the thigh reaches one hundred sixty five degrees on a meat thermometer The skin should be deeply browned and crisp

Rest and Serve:

Remove the roasted chicken from the oven and let it rest uncovered for ten to fifteen minutes on a cutting board before carving Letting it rest keeps juices in the meat Slice and serve with the flavorful pan juices spooned over the top

Save Pin

Fresh garlic is hands down my favorite ingredient in this recipe I still remember my grandmother teaching me to smash the cloves with the side of a knife for the deepest flavor and I never skip this step There is something about the sizzle as the chicken hits the hot oven that instantly takes me back

Storage Tips

Leftover chicken stores well in an airtight container in the fridge for up to three days Slice or shred for easy lunches or to mix into quick weeknight stir fries For longer storage discard the skin and freeze cooked chicken tightly wrapped for up to two months

Ingredient Substitutions

If you are out of fresh herbs swap in one teaspoon dried per tablespoon fresh Do not worry if you only have bottled lemon juice just use a tablespoon inside the cavity For extra convenience garlic powder can work in place of fresh garlic but the flavor will be less bold

Serving Suggestions

Pair this chicken with roasted potatoes green beans or a crisp salad For a heartier meal serve over herbed rice or couscous The savory pan juices are great spooned over simple mashed potatoes

Save Pin

The Roots of Roasted Chicken

Roast chicken is a classic in many cultures from French poulet rôti to Greek lemon roast The addition of fresh garlic and herbs brings a rustic farmhouse twist that feels both cozy and celebratory No matter where you are this dish feels like home

Commonly Asked Questions

→ How do I know when the chicken is cooked through?

Check that the internal temperature at the thickest part of the chicken reaches 165°F (74°C). The juices should run clear.

→ Can I use dried herbs instead of fresh?

Yes, substitute 1 teaspoon each of dried rosemary and thyme for the fresh herbs if needed; they still add plenty of flavor.

→ What sides go best with garlic roasted chicken?

This dish pairs well with mashed potatoes, roasted vegetables, crusty bread, or a fresh green salad for a complete meal.

→ How can I keep the chicken juicy while roasting?

Roast the chicken with broth or water in the pan and baste occasionally if desired. Letting it rest after roasting also keeps it moist.

→ What can I make with leftover chicken?

Leftover meat is great for sandwiches, chicken salad, or adding to soups and casseroles. The bones are perfect for making homemade stock.