Can I use dried herbs instead of fresh?

Sure! Use about 1/3 the amount of dried herbs. Just know that fresh herbs give the flavor more “oomph.”

Do I really have to brine the chicken?

Not technically , but you’ll miss out on next-level juiciness. A basic saltwater brine does wonders!

How should I store leftovers?

Store leftover roasted chicken in an airtight container in the fridge for up to 4 days. It’s great for salads, sandwiches, or a next-day chicken soup.

How do I make roast chicken more flavorful?

Start with a brine to lock in moisture and salt deep into the meat. Then, get generous with your garlic, herbs, and citrus. Don’t be shy—rub that butter herb mixture all over (and under the skin!).

What brings out the flavor in chicken?

A combo of acid (like lemon), fat (like butter), and aromatics (like garlic and herbs) really enhances roasted chicken. Also, roasting it with the skin on helps trap flavor and keep it juicy.

What herbs are good for roasting chicken?

Rosemary, thyme, parsley, and sage are all excellent. For this recipe, rosemary and thyme shine especially well with the lemon and garlic combo.

What not to do when roasting a chicken?

Don’t skip drying the chicken skin—it prevents crispiness. Don’t overcook (hello, dry bird), and don’t forget to let it rest after roasting. And definitely don’t forget the seasoning—it makes or breaks the flavor!

Roasted Chicken with Garlic and Herbs: 5 Flavorful Secrets

Description

This roasted chicken with garlic and herbs is tender, juicy, and loaded with flavor. With a golden, crispy skin and a buttery herb rub, it’s the ultimate comfort food for family dinners or holiday feasts.

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 tablespoons butter, softened
▢ 2 teaspoons minced garlic
▢ 2 teaspoons fresh thyme leaves, minced
▢ 2 teaspoons fresh rosemary leaves, minced
▢ 1 tablespoon fresh parsley leaves, minced
▢ Salt and pepper to taste (go easy on the salt if you brined the chicken)

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Instructions

Brine the chicken according to your recipe if using. Pat the chicken dry thoroughly.
Preheat oven to 400°F.
Tuck the wings under the chicken and stuff the cavity with rosemary, thyme, onion, and lemon.
Tie the legs together with kitchen twine.
In a bowl, mix softened butter, garlic, minced herbs, salt, and pepper.
Loosen the chicken breast skin and rub the butter mixture underneath and over the entire chicken.
Place the chicken in a roasting pan and roast for about 1 hour 20 minutes, or until internal temperature at the thigh reaches 165°F.
Check every 20 minutes; tent with foil if skin is browning too fast.
Let rest for 10 minutes before carving. Serve with pan drippings.

Notes

For crispier skin, increase oven temp to 425°F during the last 10 minutes.
Use real butter for the richest flavor.
If skipping the brine, increase salt slightly in the butter mixture.
Leftovers make amazing sandwiches, soups, or chicken salad!

Prep Time: 20 mins
Cook Time: 1 hour
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/6 of chicken
Calories: 420 kcal
Sugar: 1 g
Sodium: 520 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 145 mg