Garlic Herb Butter Roast Chicken, Roasted Chicken With Garlic and Herb
Servings: 8 people
Total Time: 1 hour 45 minutes
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Roasted Chicken with Garlic Herb is the perfect and delicious chicken recipe prepared on occasions like Christmas, weekends and parties. This whole roast chicken is easy and can be prepared quickly. Check how to make the garlic herb butter baked chicken at home.
Ingredients
- 1 Whole chicken 4 pounds / 2 kilograms
- 1 lemon quatered
- 6 fresh sprigs rosemary tied together
- 3 fresh sprigs thyme
- 1 head garlic roughly peeled and cut half horizontally through middle
- 1/2 cup dry white wine optional
- olive oil
- salt and pepper
For Roast Chicken Mixture
- 100 grams 1 stick unsalted butter
- 4 tablespoons olive oil
- 1 lemon zested and juiced
- 1 tablespoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 tablespoon paprika optional
- 6 cloves garlic minced
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Instructions
- For garlic herb baked chicken, preheat the oven to 450 degrees F / 220 degrees C. Lightly grease the roasting pan / baking tray.
- Clean the chicken very nicely for inside and outside and remove the excess fat and feathers. Rinse this chicken under cold running water. Pat dry the chicken with paper towel, and keep the skin intact.
- Next loosen the skin of chicken breast and drumsticks using the dessert spoon.
- Season the whole chicken with salt and pepper on outside and inside.
- Now in a bowl, take the ingredients in the roast chicken mixture (melted butter, olive oil, lemon juice, chopped rosemary, chopped thyme, lemon zest, minced garlic and paprika) very well. And rub this mixture all over the chicken and under the skin very well.
- Take the halved garlic head, rosemary sprigs, thyme sprigs and the quartered lemon and stuff the chicken, Further tie the chicken legs together using the kitchen string. Fold the front wings and skin at the neck and towards the back.
- Place the chicken on roasting pan / baking tray with breast side facing upwards. Pour the wine all over, apply the olive oil.
- Roast Chicken for 15 minutes at 450 degrees F. Then reduce the temperature to 350 degrees F / 180 degrees C and roast for another 1 hour 15 minutes, until the juices run clear when chicken thigh is pierced with a skewer. Baste two times once after 30 minutes and then after 1 hour.
- Brush it with a little more olive oil and baste for another 2 – 3 minutes till it becomes golden brown and crispy.
- After the roast chicken is done remove it from the oven. Cover using the foil and keep it aside for 10 – 15 minutes before serving. Use the pan juices to drizzle over the chicken. Serve the garlic and herb roast chicken with juices and the lemon cut to slices.
Notes
- Check the internal temperature with meat thermometer, it should be 165 degrees F / 75 degrees C. Check it at some thickest part of chicken thigh.
- Let all ingredients taken from fridge come to room temperature first.
- if these herbs are not available in the market, you can use any herbs of your choice
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