If you’re searching for a roast chicken that’s gorgeously golden on the outside and incredibly juicy beneath—look no further than my all-time favorite: Herb and Garlic Roast Chicken. This dish is a cozy hug on a platter, brimming with fragrant herbs, punchy garlic, and a buttery pan sauce that you’ll want to drizzle over everything. Whether it’s Sunday dinner or a special get-together, this classic always gets rave reviews!
Why You’ll Love This Recipe
- Unbelievable Flavor: Bold aromatics like rosemary, sage, and garlic infuse every bite with irresistible savory warmth.
- Juicy Every Time: The secret is in the herb-butter and a high-heat start—no more dry chicken or guesswork!
- Easy to Master: No complicated steps here—simple pantry staples pull off a restaurant-worthy main course.
- Crowd-Pleasing Presentation: A stunning golden centerpiece that turns any meal into a celebration.
Ingredients You’ll Need
Simple ingredients work their magic in this Herb and Garlic Roast Chicken, each chosen for a reason—crisp skin, mouthwatering aroma, and layers of flavor. Here’s what you’ll need, plus a few tips to make every element shine.
- Whole chicken (1.75–2kg / 3.5–4lb): The star of the show! Pat it dry for extra-crispy skin.
- Salt and black pepper: Don’t skimp—these elevate the natural flavors of the chicken and ensure a super savory bite.
- Olive oil: Gives a glossy finish and helps the skin crisp and brown.
- Lemon, quartered: Adds zesty brightness and moisture inside and out (plus the juice flavors the pan sauce).
- Fresh rosemary sprigs: Classic poultry herb that perfumes the entire roast—save some for inside the cavity.
- Unsalted butter, melted: The foundation of that mouthwatering herb-garlic sludge that goes under the skin.
- Garlic cloves, minced: Three cloves for robust, aromatic depth—don’t be shy here!
- Fresh sage, chopped: Earthy and aromatic, balances the rosemary and garlic beautifully.
- Parsley, chopped: Adds freshness, flecks of green, and rounds out the flavors.
- Dry white wine or chicken broth: Poured under the chicken, this keeps the roast moist and makes the most delicious, sippable pan sauce.
- Onion, quartered: Lifts the bird off the pan, flavors the juices, and adds sweet undertones.
- Garlic bulb, halved horizontally: Roasts until caramelized and soft—serve some cloves alongside!
Variations
One of the best things about Herb and Garlic Roast Chicken is how effortlessly adaptable it is. Don’t be afraid to personalize this recipe to suit what’s in your pantry or your family’s favorite tastes!
- Citrus twist: Try stuffing the chicken with orange or lime along with the lemon for a fresh burst of sunshine.
- Dried herbs swap: No fresh rosemary or sage? Substitute with dried herbs like thyme or a mixed poultry seasoning (just reduce the amount—dried herbs are potent!).
- Butter alternatives: For a dairy-free option, use a good-quality vegan butter or olive oil in place of regular butter.
- Veggie bed: Roast the chicken over carrots, potatoes, or fennel for a built-in side dish, letting the veggies soak up those incredible pan juices!
How to Make Herb and Garlic Roast Chicken
Step 1: Prep the Chicken
Start by taking your chicken out of the fridge about 30 minutes before you plan to cook—trust me, this is key for even roasting. Give it a thorough pat down with paper towels to make the skin as dry as possible. A drier skin = extra crispiness later!
Step 2: Make the Garlic-Herb Butter
In a bowl, combine your melted butter, minced garlic, rosemary, sage, parsley, and a good pinch of salt and pepper. Don’t forget to squeeze in the juice from two lemon wedges—this gives the butter a zippy, aromatic edge that really wakes up the chicken.
Step 3: Butter Under (and Over) the Skin
Gently loosen the skin over the breasts and tops of the drumsticks with a dessert spoon or your fingers. Spoon almost all of your herb-garlic butter under the skin, massaging it across as far as you can reach. Save a little for a final rub on top—just enough to give that skin a glossy sheen and pack it with flavor.
Step 4: Stuff & Truss
Stuff the used lemon wedges and extra rosemary sprigs inside the chicken’s cavity. Tie the drumsticks together with string (it’s not just for looks—it helps the chicken cook evenly and stay juicy!). Tuck the wing tips underneath so they don’t burn.
Step 5: Pan Prep & Season
Scatter the onion wedges and halved garlic bulb into the roasting pan to create a flavorful rack for the chicken. Place the bird on top, pour the wine or broth around (not over) it, then drizzle it with olive oil and sprinkle generously with salt and pepper.
Step 6: Roast to Perfection
Roast at a high 220°C/450°F for 10 minutes—this blasts the skin and turns it irresistibly golden. Then, lower the oven to 180°C/350°F and continue roasting, basting every 30 minutes with the pan juices. Your Herb and Garlic Roast Chicken is ready when the internal temp hits 75°C/165°F or juices run clear from the thigh.
Step 7: Rest and Serve
This is the hardest part! Let your chicken rest, uncovered, for 15 minutes before carving. This ensures every slice stays juicy—and gives you time to get sides on the table. Don’t forget to serve those glorious pan juices alongside!
Pro Tips for Making Herb and Garlic Roast Chicken
- Crispiest Skin Secret: Pat the chicken dry, and don’t cover it during resting—this keeps your skin shatteringly crisp instead of soggy.
- Garlic Placement Matters: Work most of the garlicky herb butter under the skin (not on top) to prevent it from burning and to deeply flavor the meat.
- Wine, Broth, or Both: Use a dry white wine for a bright, aromatic pan sauce, or go with chicken broth for a gentler flavor—both are foolproof!
- Test for Doneness Like a Pro: Use a meat thermometer for perfect results—the thickest part of the thigh should reach 75°C/165°F for juicy, safe chicken.
How to Serve Herb and Garlic Roast Chicken
Garnishes
I love to finish my Herb and Garlic Roast Chicken with a flurry of fresh parsley or thyme and a sprinkle of flaky sea salt. If you want to be truly chef-y, top it with a few thin lemon slices or some of the roasted garlic cloves from the pan for extra drama and flavor at the table.
Side Dishes
This roast chicken is begging for classic sides—think golden roasted potatoes, creamy mashed cauliflower, or even some garlicky bread to mop up the juices. For balance, toss together a crisp salad or try a hearty grain salad like quinoa or a vibrant kale mix. Don’t forget to spoon those luscious pan drippings over everything!
Creative Ways to Present
For a show-stopping presentation, carve your Herb and Garlic Roast Chicken at the table and let guests help themselves. Or, serve it rustic—piled high on a board with roasted veggies, lemon wedges, and a small bowl of the herby pan sauce for dipping. Leftovers can be sliced and layered onto sandwiches or tossed into salads for a chic, no-fuss lunch.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, place them in an airtight container once cooled. They’ll keep beautifully in the fridge for up to 3 days—just be sure to spoon a little pan juice over the meat to keep it juicy.
Freezing
This Herb and Garlic Roast Chicken freezes like a dream! Shred the meat or keep larger pieces, wrap tightly in cling film and foil (or use a freezer-safe bag). Use within 2 months for the best flavor and texture—simply thaw overnight in the fridge when ready.
Reheating
To reheat, cover leftover chicken loosely with foil and warm in a 160°C/325°F oven until heated through (about 15 minutes for several pieces). Spritz with a bit of broth or water before reheating if you want extra moisture. Avoid microwaving the skin if you crave that signature crisp!
FAQs
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How do I know when my roast chicken is truly done?
The safest and juiciest method is to use a meat thermometer—inserted into the thickest part of the thigh, it should read 75°C/165°F. The juices should also run clear, not pink, when pierced near the thigh joint.
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Can I use other herbs besides rosemary and sage?
Absolutely! Thyme, tarragon, oregano, or even a sprinkle of herbes de Provence are fantastic. Just remember—dried herbs are more potent, so use a bit less than you would fresh.
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How should I use the pan juices from Herb and Garlic Roast Chicken?
Pour the pan juices into a small jug and serve alongside, or simmer with a touch of flour and extra broth for a quick, velvety gravy. Don’t forget to mash some of the roasted garlic cloves into the sauce for maximum flavor!
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What’s the best way to get the skin super crispy?
Drying the chicken thoroughly and starting with a hot oven are key. Rubbing a little olive oil and finishing with the broiler for the final minute or two (if necessary) can also give you that perfect, crackly skin.
Final Thoughts
There’s truly nothing like a beautifully roasted chicken to bring everyone to the table—and this Herb and Garlic Roast Chicken is as hearty, comforting, and memorable as it gets. I hope it becomes a new favorite in your own kitchen, whether you’re cooking for a crowd or simply craving a homemade feast. Happy roasting!
Print
Herb and Garlic Roast Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 5 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Non-vegetarian
Description
This Roast Chicken recipe results in a perfectly juicy and flavorful whole chicken with crispy skin. The chicken is seasoned with a fragrant herb butter, roasted with lemon and aromatic herbs, and served with pan juices for a delicious finish.
Ingredients
Roast Chicken:
- 1.75 – 2 kg / 3.5 – 4lb whole chicken, patted dry
- Salt and pepper
- 2 tsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
Butter:
- 100 g / 1 stick unsalted butter, melted
- 3 garlic cloves, minced
- 1 tbsp sage, finely chopped
- 2 tsp rosemary, finely chopped
- 1 tbsp parsley, finely chopped
- 1/2 tsp each salt and black pepper
Under Chook:
- 1 cup / 250 ml dry white wine, or low sodium chicken broth
- 1 onion, quartered
- 1 garlic bulb, halved horizontally
Instructions
- Take the chicken out of the fridge 30 minutes before cooking. Preheat oven to 220C/450F (standard) or 200C/430F (fan/convection). Put shelf in the middle.
- Mix together Butter ingredients. Add juice from 2 wedges of lemon.
- Place chicken in a roasting pan. Use a dessert spoon to loosen skin from the chicken. Prop chicken upright and drizzle butter under the skin, saving some for the surface. Smear remaining butter over the chicken. Stuff with lemon wedges and rosemary.
- Tie drumstick ends with string and tuck wing tips under the chicken. Sprinkle with salt and pepper.
- Place onion and garlic in the pan, then place the chicken on top. Pour wine around and drizzle with oil. Roast, basting twice, until cooked through.
- Rest the chicken for 15 minutes before serving.
Notes
- For herbs, feel free to use your favorites or dried herbs.
- Onion and garlic elevate the flavor of the pan juices.
- Ensure most of the garlic-herb butter is under the skin to prevent burning.
- Options for making gravy are included in the notes.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 400 kcal
- Sugar: Negligible
- Sodium: Varies based on added salt
- Fat: Approximately 25g
- Saturated Fat: Approximately 12g
- Unsaturated Fat: Approximately 13g
- Trans Fat: 0g
- Carbohydrates: Negligible
- Fiber: Negligible
- Protein: Approximately 40g
- Cholesterol: Approximately 150mg
