2960 minutes
A perfectly seasoned and roasted chicken infused with garlic and herbs for an aromatic and flavorful dish.
0 lb
teaspoons
teaspoons
Garlic Clove, Whole, unpeeled
0 oz
Fresh Herb Sprigs
0 oz
1. Season the Chicken
Season your chicken with 1.5 teaspoons of salt and 0.25 teaspoon of fresh-ground black pepper. Make sure to sprinkle this mixture both inside and out, covering the entire chicken. Place the chicken in the refrigerator for 1-2 days.
2. Add Garlic and Herbs (Optional)
Optionally, slip some slices of peeled garlic cloves and fresh herb sprigs under the skin of the chicken for added flavor.
3. Prepare for Roasting
On the day of cooking, take the chicken out of the refrigerator and let it sit at room temperature for at least an hour. Preheat your oven to 400°F (200°C) and oil an ovenproof dish or pan lightly.
4. Start Roasting
Place the chicken breast side up in the dish and roast it for 20 minutes.
5. Turn the Chicken
After the first 20 minutes, turn the chicken breast side down and continue roasting. After another 20 minutes, turn the chicken breast side up again.
6. Check for Doneness
Start checking for doneness after about 50 minutes of total cooking time. The juices from the thigh joint should run clear, and the meat should be cooked through.
7. Rest the Chicken
Once fully cooked, let the chicken rest for a few minutes before carving. This allows the juices to redistribute, ensuring a moist and flavorful chicken.
Use a mix of oregano, thyme, and rosemary, with lemon slices and whole garlic cloves stuffed inside the chicken. Serve with a side of olives and feta cheese.
For an even juicier chicken, try a dry brine. Mix kosher salt with your herb blend and rub it all over the chicken. Let it sit uncovered in the refrigerator for a few hours before roasting.
Marinate the chicken in a mixture of yogurt, garam masala, turmeric, cumin, and coriander. Stuff with sliced ginger and bay leaves. Serve with naan and cucumber raita.
Add the zest of a lemon or orange to the herb mixture for a bright, citrusy note. Squeeze a bit of the juice over the chicken before roasting to add a subtle tang.
Rub the chicken with a blend of cumin, chili powder, paprika, and garlic powder. Add lime wedges and cilantro inside the cavity. Serve with avocado salsa and tortillas.
Opt for a high-quality, free-range, or organic chicken. These birds generally have better flavor and texture. Ensure it's fully thawed if previously frozen.
Check for doneness using a meat thermometer to avoid under or overcooking.
Allow the chicken to rest for at least 15 minutes after roasting for moist, tender meat.
Consider dry brining the chicken with kosher salt, pepper, and herbs, and let it sit uncovered in the refrigerator for up to 24 hours.
Mix softened butter with chopped herbs, garlic, and citrus zest and spread it under the skin of the breast and thighs.
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