Description
Aromatic garlic and herbs transform a simple chicken into a delightful centerpiece.
Ingredients
Scale
- 1 whole chicken (3–4 lbs), giblets removed
- 4 tablespoons unsalted butter, softened
- 6 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 lemon, zested and juiced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 lemon, quartered (for the cavity)
- 4 garlic cloves, smashed (for the cavity)
- 2 sprigs fresh rosemary (for the cavity)
- 2 sprigs fresh thyme (for the cavity)
- 1 lb baby potatoes, halved (optional)
- 2 carrots, cut into 2-inch pieces (optional)
- 1 onion, quartered (optional)
- 2 tablespoons olive oil (for vegetables)
- Salt and pepper to taste (for vegetables)
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to bring to room temperature. Pat the chicken completely dry with paper towels.
- In a small bowl, combine softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, salt, pepper, and paprika. Mix thoroughly.
- Gently loosen the skin over the breast and thighs; spread half of the herb butter mixture under the skin and rub the rest over the outside of the chicken.
- Stuff the cavity with quartered lemon, smashed garlic cloves, and herb sprigs.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- If using vegetables, toss the potatoes, carrots, and onion with olive oil, salt, and pepper and arrange around the chicken in the roasting pan.
- Preheat your oven to 425°F (220°C). Place the chicken breast-side up on a rack in the roasting pan.
- Roast for 60-75 minutes, or until internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven and tent loosely with foil. Let it rest for 10 minutes before carving.
- Remove the twine and cavity ingredients, carve, and serve with roasted vegetables.
Notes
For extra crispy skin, refrigerate the seasoned chicken uncovered for 2-4 hours before roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 120mg