Garlic Herb Roasted Chicken
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Garlic Herb Roasted Chicken
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Category
Meat and Poultry
This delicious chicken recipe is roasted with garlic flavors. Perfect to make for dinner one night and save the leftovers for another time.
Ingredients
- 1 4-5 pound whole roasting chicken (room temperature)
- 2 tablespoons melted butter
- ¼ cup dry white wine
-
juice from ½ fresh lemon (save skin and rind)
-
salt and pepper
- 2 tablespoons fresh chopped parsley
- 1 teaspoon fresh chopped thyme
- 4 garlic cloves, minced
- 1 whole garlic bulb, roughly peeled and sliced in half
- 2-3 whole rosemary springs
Directions
Preheat oven to 430 degrees. Lightly grease a roasting pan. Discard neck and gizzards from the inside cavity (you can save and freeze these for use in stock, along with the chicken carcass) and remove any excess fat. Pat dry with a paper towel.
Pour the olive oil, melted butter, wine, and lemon juice over the chicken, inside the cavity and under the skin. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle on the parsley and thyme. Rub the minced garlic all over the chicken, mixing all ingredients together. Make sure you rub under the skin as well. Stuff the garlic head and rosemary sprigs and the lemon rind into the chicken cavity. Tie legs together with kitchen string.
Place breast-side up into the roasting pan. Roast for 1 hour and a half (depending on the size of your bird) or until a thermometer inserted into the thickest part of the thigh reads 165 degrees. Baste with the juices in the bottom of the pan half-way through roasting time. Check temperature after 1 hour. Baste again when the temperature reads 165.
Turn oven onto broil and broil for 2-3 more minutes until skin is deep golden. Remove from the oven and cover with foil and let stand for 10 minutes before serving to allow juices to remain in the meat.