Roasted Chicken with Garlic and Herbs: Golden Brown Family Dinner
By Ava Mitchell
Prep
10 min
Cook
80 min
Total
90 min
Servings
6
Level
Easy
Roast chicken is an appropriate dish to serve six people at a family dinner․ Seasonings and butter mixed into and brushed over the chicken breast add flavor from herbs like rosemary‚ thyme‚ and parsley and other ingredients like lemon and onion‚ as well as a crispy‚ browned skin․
The brine is optional and is used to flavor a five-pound chicken‚ which is then dried before roasting․ The chicken's cavity is stuffed with sprigs of rosemary and thyme‚ quartered onion‚ and lemon․ The chicken is rubbed with softened butter and garlic‚ herbs‚ salt‚ and pepper․ Butter is rubbed under the skin of the chicken's breast to help flavors penetrate the meat․ More butter is rubbed on the chicken's exterior for added flavor․
At 400 degrees F‚ the chicken skin should be deep golden brown․ Check the chicken every 20 minutes to prevent one common problem with browning chicken skin‚ which is excessive browning; using foil when cooking chicken can help prevent excessive browning․ Other skin and texture problems might include failure to check the chicken's temperature; check the temperature of the thigh meat and let it rest for 10 minutes before serving․
Serve with corn casserole and baked zucchini for a complete meal‚ and consume the juices as part of the meal․ Use leftover chicken and other juices in sandwiches‚ soups‚ pasta dishes‚ chicken vegetable soup‚ Chinese chicken salad‚ and King Ranch chicken․ Use leftover chicken bones to make broth․
Why you'll love this recipe
- It feeds six and features a five-pound bird as a complete meal centerpiece that doesn't have to be shared among several people at a family gathering․
- Garlic-herb butter is spread under and over the skin․ All pieces of meat will be flavored and browned from the butter․
- Optional brining is recommended for chefs who want more flavor in their chicken․ Brining is an early preparation step that can help keep roasted chicken moist․
- The roasting pan offers liquid for serving with the meat․ This can help avoid serving dry slices of meat from the breast․
- Leftover chicken can be made into other recipes‚ including sandwiches‚ soups‚ salads‚ pasta dishes‚ and King Ranch chicken‚ as well as cold chicken dishes․
- Checking the roast every 20 minutes is a useful tip for novice cooks to avoid overcooking the skin on the roast and covering with foil if it darkens too fast․
Ingredients
- •1 recipe chicken brine (optional but highly recommended)
- •5 lb whole chicken
- •2 sprigs fresh rosemary
- •2 sprigs fresh thyme
- •1 onion (peeled and quartered)
- •1 lemon (quartered)
- •6 tbsp butter (softened)
- •2 tsp garlic (minced)
- •2 tsp fresh thyme leaves (minced)
- •2 tsp fresh rosemary leaves (minced)
- •1 tbsp fresh parsley leaves (minced)
- •salt and pepper (to taste; go easy on the salt if chicken was brined)
Instructions
- 1
Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it is done brining.
- 2
Preheat the oven to 400 degrees F.
- 3
Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion, and lemon.
- 4
Tie the chicken legs together with kitchen twine.
- 5
Place the butter, garlic, minced thyme, rosemary, parsley, salt, and pepper in a bowl. Stir to combine.
- 6
Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside and underneath the skin.
- 7
Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Check the chicken every 20 minutes; if the skin is getting overly dark, cover it with foil.
- 8
Let the chicken rest for 10 minutes before carving. Serve with pan drippings.
FAQ
Nutrition (per serving)
Calories
404
Protein
34g
Fat
28g
Carbs
3g
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