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For a tasty Garlic Herb Roasted Chicken, gather these ingredients: - 1 whole chicken (about 4-5 pounds) - 1/4 cup olive oil - 6 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon fresh parsley, chopped - 1 lemon, zested and halved - Salt and pepper to taste - 1 medium onion, quartered - 4 medium carrots, peeled and cut into large chunks - 3 medium potatoes, cut into quarters These ingredients create a flavorful dish that impresses everyone. Using fresh herbs gives the best flavor. Fresh herbs have bright tastes that wake up the chicken. They also add a nice look to your dish. Dried herbs work too, but use less. About one-third of the amount is good. Dried herbs do not have the same fresh taste. If you can, always choose fresh when making this recipe. For this recipe, a whole chicken weighing 4-5 pounds is ideal. This size cooks well and serves about six people. You can choose organic or free-range chicken for better taste. These chickens often have more flavor and better texture. A good chicken makes all the difference in your meal. First, you need to prep the chicken. Start by rinsing the whole chicken under cold water. Pat it dry with paper towels. This step helps the skin get crispy. Next, season the inside of the chicken cavity with salt and pepper. This adds flavor from the inside out. Now, let’s make the herb marinade. In a small bowl, mix together olive oil, minced garlic, chopped rosemary, thyme, parsley, and lemon zest. Add salt and pepper to taste. This mix will give your chicken a great herbal flavor. Rub half of this marinade under the chicken's skin and all over the outside. Squeeze the lemon halves into the cavity. Then, place them inside the chicken along with quartered onion. This adds moisture and flavor. It’s time to roast! Preheat your oven to 425°F (220°C). In a large roasting pan, arrange the carrot and potato chunks. Drizzle them with the remaining herb marinade and toss to coat. Place the marinated chicken on top of the veggies. Roast for about 1 hour and 15 minutes. Make sure the chicken reaches an internal temperature of 165°F (75°C). The juices should run clear when you pierce it. Once cooked, remove the chicken from the oven. Let it rest for 10-15 minutes before carving. This resting time helps the juices settle back into the meat. For the full recipe, check out the detailed instructions above. To get that perfect crispy skin, you must dry the chicken well. Use paper towels to pat it dry. This step helps the skin crisp up in the oven. Next, make sure to rub the herb mix under the skin and all over the outside. The oil in the marinade helps the skin brown nicely. High heat is your friend here, so roast at 425°F (220°C). This temperature cooks the chicken fast and gives it a great texture. When picking herbs, fresh is best! Fresh herbs pack more flavor than dried ones. Look for bright leaves without brown spots. Rosemary, thyme, and parsley work well in this recipe. You can even mix in some oregano for extra taste. If you can’t find fresh herbs, dried ones are fine, but use less. About one-third the amount will do. Resting the chicken is key to juicy meat. After roasting, let it sit for 10-15 minutes. This step lets the juices redistribute. If you cut it too soon, the juices will run out, leaving it dry. Cover it loosely with foil to keep it warm while it rests. This little trick makes a big difference in taste and texture. For the full recipe, check out the details above. {{image_2}} You can change up your dish by adding different vegetables. Try using bell peppers, zucchini, or Brussels sprouts. These vegetables roast well and add great flavor. Just cut them into similar sizes for even cooking. Toss them with olive oil and any leftover herb marinade. This adds color and nutrition to your meal. While rosemary, thyme, and parsley are classic choices, feel free to get creative! You can use basil, oregano, or even dill. Each herb brings a unique taste to the chicken. For a spicy kick, add crushed red pepper flakes or smoked paprika. Mixing these herbs can make your dish stand out. You don’t have to stick to just roasting. A slow cooker is great for tender chicken. Rub the chicken with your herb mix, place it in the cooker, and let it work its magic. Cooking on the grill gives a smoky flavor. Just be sure to monitor the temperature for safe cooking. Each method gives a different but delicious outcome. After you enjoy your Garlic Herb Roasted Chicken, store leftovers safely. Let the chicken cool to room temperature first. Then, wrap it tightly in plastic wrap or aluminum foil. You can also use an airtight container. This keeps the chicken fresh and prevents it from drying out. Store it in the fridge for up to four days. When you reheat your chicken, aim to keep it moist. Preheat your oven to 350°F (175°C). Place the chicken in a baking dish and add a splash of chicken broth or water. Cover the dish with foil to trap steam. Heat for about 20-30 minutes, checking often. This method helps keep your chicken juicy and flavorful. If you have more leftovers than you can eat, freezing is a great option. Cut the chicken into pieces for easier storage. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Remember to remove as much air as possible. Label the bag with the date. You can freeze the chicken for up to three months. When ready to eat, thaw it overnight in the fridge before reheating. Be sure to check out the Full Recipe for more tips! The best way to check if the chicken is done is to use a meat thermometer. Insert it into the thickest part of the thigh. The chicken is safe to eat when it reaches 165°F (75°C). You can also cut into the chicken. If the juices run clear, it is cooked. Always let the chicken rest for about 10-15 minutes. This helps keep it juicy. Yes, you can use other meats. Bone-in chicken thighs or breasts work well. You can try a whole turkey or a duck for a special meal. If using a different meat, adjust the cooking time. Always ensure it reaches the safe cooking temperature. To make this dish in an air fryer, follow the same steps for seasoning the chicken. Preheat your air fryer to 360°F (182°C). Place the chicken in the basket, breast side down. Cook for about 45 minutes, flipping halfway. Ensure it reaches the safe temperature of 165°F (75°C). For detailed steps, check the Full Recipe. In this post, we explored how to make a delicious garlic herb roasted chicken. We covered key ingredients, step-by-step instructions, and useful tips for the perfect dish. Remember to use fresh herbs for better taste and select the right chicken size. Don’t forget to rest your chicken to keep it juicy and flavorful. Try different herbs and cooking methods for new flavors. For leftovers, store them properly to enjoy later without losing moisture. Check out the full recipe to get started on your own amazing dinner. Enjoy your cooking journey!

Garlic Herb Roasted Chicken

Savor delicious flavors with this Garlic Herb Roasted Chicken recipe! This simple yet impressive dish combines a whole chicken with fresh herbs, garlic, and zesty lemon, roasted with vibrant vegetables for the perfect meal. In just 1.5 hours, you can serve a stunning plate that everyone will love. Click through to discover the full recipe and impress your family with this tasty and aromatic dinner!
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Ingredients
  

1 whole chicken (about 4-5 pounds)

1/4 cup olive oil

6 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon fresh parsley, chopped

1 lemon, zested and halved

Salt and pepper to taste

1 medium onion, quartered

4 medium carrots, peeled and cut into large chunks

3 medium potatoes, cut into quarters

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and pepper to create a herb marinade.

      Pat the chicken dry with paper towels to ensure crispy skin. Season the inside of the chicken cavity with salt and pepper.

        Rub half of the herb marinade under the skin of the chicken and over the entire surface. Squeeze the lemon halves into the cavity, then place them inside the chicken along with the quartered onion.

          In a large roasting pan, arrange the carrot and potato chunks. Drizzle them with the remaining herb marinade and toss to coat.

            Place the marinated chicken on top of the vegetables in the roasting pan.

              Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced with a knife.

                Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes before carving.

                  Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 6

                    - Presentation Tips: Serve the roasted chicken on a large platter, surrounded by the caramelized carrots and potatoes. Garnish with additional fresh herbs for a vibrant touch.