Easy Garlic Roasted Chicken (Printable Version)
# What You'll Need:
→ Poultry
01 -
1 whole chicken (1.6–1.8 kg)
→ Aromatics and Seasoning
02 -
6–8 garlic cloves, minced or smashed
03 -
2 tablespoons olive oil or melted butter
04 -
1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried rosemary
05 -
1 tablespoon fresh thyme, finely chopped, or 1 teaspoon dried thyme
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Produce
08 -
1 lemon, halved
09 -
1 onion, quartered (optional)
→ Cooking Liquid
10 -
240 ml chicken broth or water
# Step-by-Step Directions:
01 -
Preheat the oven to 200°C.
02 -
Remove giblets and pat the chicken dry with paper towels. Season the chicken inside and out with salt and freshly ground black pepper.
03 -
Combine olive oil (or melted butter) with minced garlic, chopped rosemary, and thyme in a small bowl.
04 -
Rub the garlic-herb mixture thoroughly over the chicken, ensuring it is spread under the skin where possible.
05 -
Insert lemon halves and onion quarters into the cavity of the chicken.
06 -
Place the chicken breast-side up in a roasting pan or oven-safe skillet. Pour chicken broth or water into the pan. Roast uncovered for 75 minutes or until the thickest part of the chicken reaches an internal temperature of 74°C.
07 -
Allow the roasted chicken to rest for 10–15 minutes before carving. Serve with pan juices.
# Helpful Notes:
01 -
Fresh garlic imparts the richest flavour, but garlic powder can be substituted for convenience.
02 -
This dish pairs well with mashed potatoes, roasted vegetables, or a crisp green salad.
03 -
Leftover chicken is excellent for salads or incorporation into soups.