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To make the garlic herb roasted chicken, you need fresh and simple ingredients. Here’s what you will need: - Whole chicken (3-4 lbs) - Olive oil (4 tablespoons) - Lemon (1, zested and juiced) - Garlic (6 cloves, minced) - Fresh herbs (rosemary, thyme, parsley, 2 tablespoons each) - Salt and pepper - Onion (1, quartered) - Chicken broth (1 cup, low-sodium) These ingredients work together to create a meal that bursts with flavor. The whole chicken acts as a blank canvas, soaking up the rich taste of garlic and herbs. Fresh herbs give it depth and make it truly special. The lemon adds brightness and keeps the chicken moist. As you prepare, remember that quality matters. Use fresh herbs for the best flavor. The herbs you select can change the dish's taste, so feel free to mix and match. For the full recipe, don’t forget to check out the complete instructions to guide you through each step. - Preheat your oven to 425°F (220°C). - Pat the chicken dry with paper towels and place it in a roasting pan. This step is key. A dry chicken will roast better and get that crispy skin we all love. Make sure to check every nook and cranny. - Combine olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, parsley, salt, and pepper. - Rub the mixture all over the chicken, making sure to get under the skin for maximum flavor. Mixing these ingredients creates a bright, zesty flavor. The herbs and garlic will infuse the chicken with taste. Getting under the skin helps the chicken soak up all the goodness. - Stuff the cavity of the chicken with quartered onion. - Pour chicken broth into the bottom of the roasting pan. - Roast the chicken for about 1 hour 15 minutes. Stuffing the chicken with onion adds extra aroma and flavor. The broth keeps it moist while cooking. Always check the internal temperature to ensure it reaches 165°F (75°C). This step keeps your meal safe and delicious. For the full recipe, you can refer to the recipe section earlier in this article. Enjoy the tender and flavorful garlic herb roasted chicken! To get a great roast, always dry the chicken. When you pat the chicken dry, you help the skin get crispy. A meat thermometer is key for safety. Insert it into the thickest part of the thigh. The chicken is ready when it hits 165°F (75°C). This ensures it’s safe to eat and juicy. Baste the chicken every 30 minutes. This keeps it moist and adds flavor. Use the pan juices to baste. They soak into the meat and make every bite tasty. Plus, it gives the skin that beautiful golden color. Let the chicken rest for 10-15 minutes before carving. This step is crucial. It allows the juices to settle back into the meat. If you cut too soon, the juices will run out. This means drier meat. After resting, your chicken will be juicy and full of flavor. {{image_2}} You can switch up the herbs in this recipe. Try using sage or dill. These herbs add a unique taste. You can also add a kick with spices. Paprika or cayenne pepper works well. Just a pinch adds great heat. Experimenting with flavors lets you create your own twist. If you want a different method, consider using a slow cooker. This method keeps the chicken very tender. Just add all your ingredients and let it cook low and slow. You can also grill the chicken for a smoky flavor. Grilling adds a nice char and depth to the taste. When serving garlic herb roasted chicken, think about side dishes. Roasted vegetables or mashed potatoes make great options. A fresh salad adds a nice crunch. You can also serve it with a light sauce. A lemon butter sauce or a simple gravy complements the chicken well. For the full recipe, check out the detailed cooking steps. Store leftover chicken in a cool place. Let it cool down first. Wrap it tight in plastic wrap or foil. You can also use an airtight container. This keeps moisture in and helps the chicken stay fresh. It’s best to eat it within three days for the best taste. To freeze roasted chicken, first, let it cool. Cut the chicken into pieces for easy storage. Place the pieces in freezer bags. Try to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. For thawing, move the chicken to the fridge overnight. This keeps it safe and tasty. When reheating, the goal is to keep it juicy. You can use the oven or a microwave. For the oven, preheat to 350°F (175°C). Place the chicken in a dish with a bit of broth. Cover it with foil to keep moisture in. Heat for about 20 minutes, or until warm. If using a microwave, place pieces on a plate. Cover them with a damp paper towel. Heat in short bursts to avoid drying out. Enjoy your flavorful meal again! To ensure the chicken is tender, you want to keep it moist. Here are key tips to follow: - Use a whole chicken: A whole chicken holds moisture better than cut pieces. - Don't skip the marinade: The olive oil and herbs help keep the chicken juicy. - Cook at the right temperature: Roasting at 425°F (220°C) gives a nice sear and locks in juices. - Baste during cooking: Basting helps keep the skin crispy and the meat moist. You can tell the chicken is cooked by checking its internal temperature. Use a meat thermometer inserted into the thickest part of the thigh. It should read 165°F (75°C). The skin should also look golden and crispy. If you cut into it, the juices should run clear, not pink. Yes, you can make this recipe ahead of time. You can marinate the chicken the night before. Just cover it and keep it in the fridge. This allows the flavors to soak in. On cooking day, just roast it as directed in the Full Recipe. There are many great sides to enjoy with garlic herb roasted chicken. Here are some ideas: - Roasted vegetables: Carrots, potatoes, and Brussels sprouts are great choices. - Rice or quinoa: These grains soak up the chicken juices well. - Salads: A light green salad adds freshness to the meal. - Bread: Crusty bread is perfect for mopping up juices. You can store leftovers in the fridge for up to 3-4 days. Make sure to place them in an airtight container. If you want to keep them longer, consider freezing the chicken. It can last up to 4 months in the freezer. You now have all the steps to make a tasty garlic herb roasted chicken. Start with the right ingredients and follow the easy steps. Remember to dry the chicken and let it rest to keep it juicy. Feel free to try different herbs for unique flavors. This dish pairs well with many sides. Proper storage will help you enjoy leftovers safely. With these tips, you can impress your family and friends. Happy cooking!

Garlic Herb Roasted Chicken

Discover the mouthwatering delight of Garlic Herb Roasted Chicken, perfect for any dinner occasion! This simple and savory recipe features a whole chicken seasoned with aromatic herbs and lemon for a burst of flavor. With just a few ingredients and easy steps, you can impress your family and friends with a succulent, golden-brown chicken. Click through to explore this delicious recipe and elevate your cooking game!
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Ingredients
  

1 whole chicken (3-4 lbs)

4 tablespoons olive oil

1 lemon, zested and juiced

6 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

1 onion, quartered

1 cup low-sodium chicken broth

Instructions
 

Preheat your oven to 425°F (220°C).

    Pat the chicken dry with paper towels and place it in a roasting pan.

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

        Rub the herb mixture all over the chicken, making sure to get under the skin for maximum flavor.

          Stuff the cavity of the chicken with quartered onion for added aroma.

            Pour the chicken broth into the bottom of the roasting pan to keep the chicken moist while it cooks.

              Roast the chicken in the preheated oven for about 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.

                Halfway through the roasting, baste the chicken with the pan juices to enhance moisture and flavor.

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

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4-6 servings

                      - Presentation Tips: Carve the chicken and serve it on a large wooden board with sprigs of fresh herbs and lemon wedges for decoration. Drizzle remaining pan juices over the chicken for added flavor and sheen.