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For this dish, you need a few key items. Here’s what to gather: - 1 whole chicken (about 4-5 lbs) - 1/4 cup olive oil - 8 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh sage, chopped - 1 lemon, zested and juiced - Salt and black pepper to taste - 1 cup chicken broth This simple mix of ingredients brings rich flavors to your meal. The whole chicken serves as the star, while garlic and herbs add that special touch. Herbs are crucial for flavor. I love using fresh rosemary, thyme, and sage. Each herb gives a unique taste. Rosemary adds a piney note, thyme brings earthiness, and sage lends warmth. The minced garlic boosts the aroma, making your kitchen smell heavenly. Always use fresh herbs when possible. They elevate the dish and make it pop. You can make this meal even better with extras. I suggest adding: - 1 cup baby potatoes - 2 cups seasonal vegetables (like carrots and zucchini) These veggies roast beautifully in the same pan. They soak up all the chicken's juices, making them tasty and soft. Plus, they add color to your plate! You can use any vegetables you have on hand for variety. Start by preheating your oven to 425°F (220°C). This high heat helps the skin get crispy. Next, take your whole chicken and pat it dry with paper towels. This step is key for a crispy finish. Now, carefully loosen the skin over the chicken breast and thighs. Use your fingers to make space without tearing the skin. This allows the flavors from the herb paste to seep in. In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, sage, lemon zest, lemon juice, salt, and pepper. Stir until it forms a smooth paste. This herb paste brings amazing flavor to your chicken. Use half of this mixture under the skin, focusing on the breast and thighs. Then, use the rest to coat the outside of the chicken. If you want to add vegetables, scatter baby potatoes and seasonal veggies in the bottom of a roasting pan. Place the chicken on top, breast side up. Pour one cup of chicken broth into the pan to help keep the chicken moist. Roast the chicken in your preheated oven for about 1 hour and 15 minutes. Use a meat thermometer to check that the internal temperature hits 165°F (75°C). The juices should run clear when you pierce the chicken. Halfway through cooking, baste the chicken with pan juices. This adds flavor and helps the skin brown. Once done, take the chicken out and let it rest for 10-15 minutes. This resting time helps keep the chicken juicy when you carve it. To get crispy skin, start with a dry chicken. Pat it dry with paper towels. This step is key. The drier the skin, the better it will crisp up. Next, rub olive oil all over the skin. This helps it brown nicely. Season well with salt and pepper. High heat is your friend here. Roast at 425°F (220°C) for the best results. Basting the chicken halfway through helps keep it moist. Fresh herbs make a big difference in flavor. I like rosemary, thyme, and sage. They add depth and aroma. You can mix these herbs into a paste with garlic and lemon. This paste goes under the skin and all over the chicken. For a twist, try adding tarragon or parsley. Each herb brings its own unique taste to the dish. Timing is crucial for juicy chicken. Roast for about 1 hour and 15 minutes. Use a meat thermometer to check the inside temperature. It should reach 165°F (75°C). This ensures it’s safely cooked. Let the chicken rest for 10-15 minutes after cooking. Resting allows the juices to settle back into the meat. This gives you a juicier bite every time. {{image_2}} To give this chicken a kick, add some heat! Mix in red pepper flakes with the herb paste. You can use about 1 teaspoon. This spice will make the chicken lively and bold. The flavors blend well with the garlic and herbs. It’s perfect for those who love a bit of fire in their meal. For a fresh twist, use citrus fruits. Replace lemon with orange or add both! Zest and juice the fruits, then mix them into the herb paste. The sweet and tangy flavors will brighten the dish. You can even add sliced oranges or lemons around the chicken before roasting. This adds a lovely aroma and taste. Want to take it up a notch? Try stuffing the chicken! Use a mix of bread, herbs, and any leftover vegetables. Place the stuffing inside the chicken before roasting. This keeps it moist and adds more flavors. Just make sure the stuffing reaches 165°F (75°C) to be safe to eat. This variation makes an impressive meal for any gathering. After enjoying your garlic herb roasted chicken, let it cool down. Place leftovers in an airtight container. Store it in the fridge for up to four days. If you used any veggies, eat them within the same time. Always check for any off smells or changes in color before eating. When reheating, keep the chicken moist. You can use the oven or microwave. If using the oven, set it to 350°F (175°C). Cover the chicken with foil to trap steam. Heat for about 20 minutes, or until warm. For the microwave, place the chicken on a plate. Cover it with a damp paper towel. Heat in short bursts, checking often to avoid drying it out. To freeze, first let the chicken cool completely. Cut it into pieces for easy use later. Wrap each piece tightly in plastic wrap, then place in a freezer bag. Label the bag with the date. You can store it in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge, then reheat as needed. Roasting a chicken takes about 1 hour and 15 minutes. This time can vary based on the size of the chicken. A 4-5 pound chicken will cook well in this time. Use a meat thermometer to check for doneness. Yes, you can use dried herbs. Use about one-third of the amount of dried herbs. Dried herbs are less strong than fresh ones. So, adjust the quantity to taste. The chicken should reach an internal temperature of 165°F (75°C). This ensures it is safe to eat. A meat thermometer is the best tool for this check. You can check if the chicken is done by looking at the juices. If the juices run clear when pierced, the chicken is ready. You can also check the internal temperature with a meat thermometer. Yes, you can cook this dish in a slow cooker. Set the slow cooker on low for 6-8 hours. This method keeps the chicken moist and tender. Just follow the same steps for seasoning. This blog post outlined how to make garlic herb roasted chicken. We went over the main ingredients, step-by-step instructions, and tips for crispy skin. I shared tasty variations and storage tips for your leftovers. In summary, this dish is simple and packed with flavor. You can try different herbs or add sides to make it your own. Now, you have the skills to impress at dinner. Enjoy your cooking and savor every bite!

Garlic Herb Roasted Chicken

Discover the mouthwatering flavor of Garlic Herb Roasted Chicken with this easy recipe! Perfectly seasoned with fresh herbs and garlic, this succulent dish will impress your family and friends. Simply roast with delicious veggies for a complete meal. Click now to explore the full recipe and unleash your cooking creativity! Get ready to savor every bite of this delightful chicken dinner that’s sure to be a hit at your table.
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Ingredients
  

1 whole chicken (about 4-5 lbs)

1/4 cup olive oil

8 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh sage, chopped

1 lemon, zested and juiced

Salt and black pepper to taste

1 cup chicken broth

Optional: 1 cup baby potatoes and 2 cups seasonal vegetables (carrots, zucchini, etc.)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, sage, lemon zest, lemon juice, salt, and pepper to create a fragrant herb paste.

      Pat the chicken dry with paper towels. Carefully loosen the skin over the chicken breast and thighs.

        Rub half of the herb paste under the skin, paying special attention to the breast and thigh areas. Rub the remaining paste all over the outside of the chicken.

          If using baby potatoes and vegetables, scatter them in the bottom of a roasting pan and place the chicken on top, breast side up. Pour the chicken broth into the pan to keep the chicken moist during roasting.

            Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear when pierced. Baste with pan juices halfway through cooking.

              Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for a juicier chicken.

                Prep Time: 15 min | Total Time: 1 hr 30 min | Servings: 4-6

                  - Presentation Tips: Serve the carved chicken on a large platter surrounded by the roasted vegetables and potatoes. Drizzle with pan juices for added flavor and garnish with extra fresh herbs for a vibrant touch.