Roasted chicken with garlic and herbs is an easy, yet romantic way, to tell your Valentine how much you love them. This flavorful, roasted chicken goes perfect with any side dish, like cheesy potatoes or the best fluffy corn bread ever!
I am always happy when I have an idea for dinner and it doesn’t take too much time, and yet at the same time looks and tastes like you put your whole heart and soul into it. Add broccoli salad and easy no bake cheesecake to complete this wonderful Valentine’s dinner.
Now you have the perfect meal and it won’t take that much time for you to prepare, so that you can relax and enjoy the rest of your evening.
Don’t be afraid to cook a whole chicken; it is easier than you think.
What Ingredients Do I Need for Roasted Chicken With Garlic and Herbs?
- Olive Oil
- Chicken broth
- Salt and pepper
- Garlic cloves
- Fresh whole rosemary sprigs
How Do I Make Roasted Chicken With Garlic and Herbs?
- Preheat the oven to 430 degrees.
- Line a 9″ x 13″ baking pan with aluminum foil.
- Remove the neck from inside the chicken, wash the chicken and then pat it dry.
- Place the olive oil, melted butter, broth and the juice from 1/2 lemon in a bowl.
- Take this mixture and place it all over the chicken. Inside and out, even under the skin.
- Sprinkle both sides with salt and pepper, and then parsley.
- Rub the minced garlic over the outside of the chicken, seasoning with all of the seasonings.
- Put the sliced garlic into the cavity of the chicken, as well as the rosemary sprigs and the rind of the lemon.
- Position the breast side up and place the chicken into the prepared baking dish.
- Place it into the oven for 1 hour and 15 minutes or until the center of the chicken reads 162 degrees, or until the juices run clear. (You will broil it at the end for color, so don’t assume that since it isn’t browned, it isn’t done).
- Baste the bird every 30 minutes.
- After you remove the bird from the oven, baste one last time and then broil it for 2-4 minutes to give it a beautiful golden brown color.
Tips and Tricks for Roasted Chicken With Garlic and Herbs:
- I like to put the breast side down because I feel it makes the chicken more juicy!
- To get a nice crisp skin, generously apply the mixture of olive oil, melted butter, broth and lemon juice, to not only the outside of the chicken, but inside and under the skin. Yes, pull back the skin and rub that mixture between the skin and the chicken.
- It is all about the seasoning – I used salt and pepper, parsley, cloves, and rosemary sprigs. But you could be a little creative here and use some of your favorite spices. Some additional spices that I would suggest are: thyme, oregano, sage, celery flakes, marjoram, and tarragon.
- Make sure that you cook your chicken at a high temperature. You are roasting your chicken, not baking it. I roast this chicken at 430 degrees. This temperature helps to obtain a crispy skin on a chicken that is juicy inside.
- The easiest way to tell when your chicken is done is to use a thermometer. When your chicken reaches 162 degrees in the center, it should be done. At that point the juices should be running clear. A good guideline is to plan 18-20 minutes of roasting time for each pound of chicken, depending on the temperature and your oven. My chicken was done in 75 minutes. I did let it rest for 10 minutes before slicing, to seal the juices in.
What Does it Mean to Rest a Roasted Chicken?
- Resting the chicken means letting it sit after taking it out of the oven before you carve it. This gives the chicken time to continue to cook (it will probably climb a couple of degrees to about 165 degrees), seal in the juices, and cool down enough for you to carve it.
More Delicious Chicken Recipes:
Serving Size 1
Amount Per Serving Calories 103Total Fat 11gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 6gCholesterol 15mgSodium 113mgCarbohydrates 2gFiber 0gSugar 0gProtein 0g