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Garlic Herb Roast Chicken

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4

Ingredients
  

  • 4-5 lb whole chicken giblets removed and patted dry
  • 1/2 cup unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh rosemary chopped
  • 1 whole lemon halved
  • 1 head garlic cut in half horizontally
  • 2 tbsp olive oil
  • 1 tbsp salt or to taste
  • 1 tsp black pepper freshly ground

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a small bowl, mix the softened butter, minced garlic, chopped thyme, chopped rosemary, half of the salt, and half of the pepper until well combined.
  • Pat the chicken completely dry with paper towels. Season the inside of the cavity generously with salt and pepper.
  • Stuff the cavity with the lemon halves and the halved head of garlic.
  • Gently loosen the skin from the breast meat using your fingers. Rub half of the herb butter mixture underneath the skin directly onto the meat.
  • Rub the remaining herb butter over the outside of the chicken legs and wings. Drizzle the exterior with olive oil and season with the remaining salt and pepper.
  • Place the chicken breast-side up in a roasting pan. Tie the legs together with kitchen twine if desired.
  • Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes. Baste the chicken with the pan drippings every 30 minutes.
  • The chicken is done when the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  • Remove from the oven and tent loosely with foil. Let the chicken rest for at least 15 minutes before carving to allow the juices to redistribute.