Description
Flavorful roasted whole chicken with roasted garlic and fresh herbs, served with optional roasted vegetables. Perfect for family dinners or special occasions.
Ingredients
Scale
- 1 whole chicken (about 4–5 lbs), giblets removed
- 1 head of garlic
- 2 tablespoons olive oil
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 lemon, quartered
- Salt and freshly ground black pepper to taste
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 large onion, quartered
- 2 bell peppers (any color), seeded and chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the Roasted Garlic: Preheat oven to 400°F (200°C). Cut off the top of the garlic head, exposing the cloves. Drizzle 1 tablespoon of olive oil over the cloves. Wrap tightly in aluminum foil. Roast for 45-60 minutes, or until cloves are soft and easily squeezed out. Let cool slightly.
- Prepare the Chicken: Pat the chicken dry with paper towels.
- In a small bowl, combine the remaining 1 tablespoon of olive oil, chopped rosemary, thyme, and sage.
- Season the chicken generously inside and out with salt and freshly ground black pepper.
- Squeeze the softened garlic cloves out of their skins into a small bowl. Mash the roasted garlic with a fork until it forms a paste.
- Gently loosen the skin of the chicken breast, creating a pocket between the skin and the meat. Be careful not to tear the skin.
- Spread about half of the roasted garlic paste under the skin of the chicken breast, distributing it evenly.
- Rub the remaining roasted garlic paste all over the outside of the chicken.
- Now, rub the herb mixture all over the outside of the chicken as well, ensuring it’s evenly distributed.
- Stuff the cavity of the chicken with the lemon quarters.
- If you have kitchen twine, you can tie the chicken legs together.
- Prepare the Vegetables (Optional): In a large bowl, combine the baby potatoes, carrots, onion, and bell peppers.
- Drizzle the vegetables with the 2 tablespoons of olive oil.
- Sprinkle the vegetables with the dried oregano, garlic powder, salt, and freshly ground black pepper.
- Toss the vegetables thoroughly to ensure they are evenly coated with the oil and seasonings.
- Roast the Chicken and Vegetables: Place the seasoned vegetables in a large roasting pan. Spread them out in a single layer.
- Place the prepared chicken on top of the vegetables in the roasting pan.
- Roast the chicken and vegetables in the preheated oven for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the chicken is cooked through and the juices run clear when you insert a meat thermometer into the thickest part of the thigh (without touching the bone). The internal temperature should reach 165°F (74°C).
- During the roasting process, baste the chicken with the pan juices every 20-30 minutes.
- If the chicken skin starts to brown too quickly, you can loosely tent it with aluminum foil to prevent it from burning.
- If the vegetables start to brown too quickly, you can also toss them occasionally to ensure they cook evenly.
- Resting and Carving the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for at least 10-15 minutes before carving.
- While the chicken is resting, you can cover it loosely with aluminum foil to keep it warm.
- After the chicken has rested, carve it and serve it with the roasted vegetables.
- To carve the chicken, start by removing the legs and thighs. Then, remove the wings. Finally, carve the breast meat, slicing it thinly against the grain.
- Arrange the carved chicken and roasted vegetables on a serving platter.
- Drizzle the chicken and vegetables with any remaining pan juices for added flavor.
Notes
- Herb Variations: Feel free to experiment with different herbs. Other great options include parsley, chives, or a blend of Italian herbs.
- Vegetable Variations: You can use any vegetables you like for roasting. Other good choices include Brussels sprouts, sweet potatoes, parsnips, or zucchini.
- Citrus Variations: Instead of lemon, you can use orange or grapefruit to stuff the chicken cavity.
- Spicy Kick: Add a pinch of red pepper flakes to the herb mixture for a little heat.
- Wine Pairing: This roasted garlic herb chicken pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light-bodied red wine, such as Pinot Noir.
- Make Ahead: You can prepare the chicken and vegetables ahead of time and store them in the refrigerator until you’re ready to roast them. Just be sure to bring the chicken to room temperature before roasting.
- Gravy: For a richer flavor, you can make a gravy from the pan drippings. Simply strain the pan drippings into a saucepan, whisk in a tablespoon of flour, and cook over medium heat until thickened. Season with salt and pepper to taste.
- Brining: For an even more moist and flavorful chicken, consider brining it before roasting. A simple brine can be made with water, salt, and sugar. Soak the chicken in the brine for several hours or overnight before roasting.
- Checking for Doneness: Always use a meat thermometer to ensure the chicken is cooked through. Insert the thermometer into the thickest part of the thigh, without touching the bone. The internal temperature should reach 165°F (74°C).
- Crispy Skin Secrets: Patting the chicken dry before seasoning and roasting is key to achieving crispy skin. You can also try roasting the chicken at a higher temperature for the first 15-20 minutes to help crisp up the skin.
- Prep Time: 30 minutes
- Cook Time: 105 minutes