Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
Roasted Garlic & Herb Whole Chicken is a timeless dish that brings warmth and comfort to any dinner table. Its golden, crispy skin envelops tender, juicy meat that seems to melt in your mouth. Imagine the enticing aroma filling your kitchen as it roasts, creating an atmosphere of cozy anticipation. The flavor profile is nothing short of extraordinary, with a harmonious blend of garlic and fresh herbs adorning the rich, buttery chicken. This hearty meal not only satisfies your cravings but also makes for an impressive centerpiece for Sunday gatherings or casual weeknight dinners alike.
Table of Contents
The first time I made this dish, I was seeking something special for a family dinner, wanting to create cherished memories around the table. Now, it’s become a cherished recipe in my repertoire. The ease with which you can transform a simple whole chicken into a spectacular feast makes this dish not just delicious, but also remarkably accessible. You’ll find yourself craving its rich, herbaceous flavors over and over again. If you’re ready to impress and delight your loved ones, let’s jump into this Roasted Garlic & Herb Whole Chicken recipe!
Why You’ll Love This Recipe
- Simple & Quick: With just 20 minutes of prep and 70 minutes in the oven, you’ll have a masterpiece ready to serve.
- Irresistible Flavor: The combination of roasted garlic, fresh herbs, and lemon creates a symphony of flavors.
- Eye-Catching Appeal: Golden and glossy, this whole chicken makes for an impressive presentation.
- Flexible Serving: Perfect for Sunday dinner, family gatherings or even meal prep for the week ahead.
- Diet-Friendly Options: Naturally gluten-free with easy adaptations for various diets.
Ingredients You’ll Need
- 1 whole chicken (5-6 lbs): This is the star of the dish. Choosing a good-quality, pasture-raised chicken elevates the flavor.
- 1/2 cup salted butter: Adds rich flavor and moisture; can substitute with olive oil for a dairy-free option.
- 1 tsp adobo: A spice blend bringing depth and a bit of heat to the mix.
- 2 tsp salt: Essential for seasoning; use kosher salt for a coarser texture.
- 1 tsp paprika: Adds color and a mild earthiness to the dish.
- 1 tsp garlic powder: Intensifies the garlic flavor that you sprinkle throughout.
- 1/2 tsp pepper: Freshly ground black pepper enhances flavors; adjust to taste preferences.
- 1/2 lemon, juiced: Fresh lemon juice brightens and balances the richness of the chicken.
- 1 tsp lemon zest: Aromatic addition of zest complements the lemon juice beautifully.
- 4 sprigs thyme, chopped fine: Offers warm, earthy notes; you can use dried thyme in a pinch (1 tsp).
- 4 sprigs rosemary, chopped fine: Fresh rosemary imparts a woodsy aroma; substitute with dried if needed.
- 4 sprigs oregano, chopped fine: Adds a peppery, earthy flavor.
- 2 tbsps olive oil: Used to coat the chicken for a flavorful rub.
- 2 tsps paprika: Enhances the chicken’s appearance and gives a smoky undertone.
- 1 tsp salt: For the rub, enhancing the flavor before it hits the oven.
How to Make Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
- Prep the Chicken: Start by preheating your oven to 350°F (175°C). Rinse the whole chicken under cold water and then pat it dry thoroughly with paper towels. This step is crucial; excess moisture can lead to soggy skin.
- Make Compound Butter: Soften the 1/2 cup of salted butter until it’s room temperature. In a bowl, mix the butter with garlic powder, lemon juice, lemon zest, chopped thyme, rosemary, and oregano. Chill the mixture in the freezer for around 10 minutes so it firms up slightly.
- Rub the Chicken: While your compound butter cools, drizzle olive oil all over the chicken. Use your hands to rub the oil into the skin, ensuring an even coating. Then sprinkle 2 tsp paprika, 1 tsp salt, and 1/2 tsp pepper onto the chicken, rubbing the spices into the skin as well.
- Apply the Butter: Once your compound butter has firmed up, carefully lift the skin of the chicken and smear the butter underneath. A little lumpy is okay—this ensures the flavors melt into the meat during roasting.
- Roast the Chicken: Place the chicken in a roasting pan, breast-side up. Roast in the preheated oven for about 45 minutes or until the internal temperature reaches 165°F (74°C). You can use a meat thermometer for accuracy.
- Baste and Crisp: About 10 minutes before the roasting is complete, carefully remove the pan from the oven. Spoon the buttery juices over the chicken to keep it moist. Turn the oven up to 400°F (200°C) and return the chicken to achieve that extra crispy skin. Roast for the last 10 minutes.
Storing & Reheating
Let any leftovers cool completely before storing them in an airtight container. You can keep your roasted chicken in the refrigerator for up to four days. For longer storage, wrap portions tightly in plastic wrap or aluminum foil and freeze for up to three months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through, about 20-30 minutes. Keep in mind, reheating can sometimes change the texture, so add a splash of broth or water to the pan to maintain moisture.
Chef’s Helpful Tips
- Ensure your chicken is completely thawed before cooking for even roasting.
- Allow the butter to come to room temperature for easier spreading.
- Avoid overcooking; check internal temperatures in the thickest part of the breast and thigh.
- For deeper flavor, let the chicken marinate with the compound butter overnight in the fridge.
- Experiment with herbs like sage or parsley for a different twist.
- Roast some root vegetables in the pan with the chicken for a delicious side.
Roasted Garlic & Herb Whole Chicken is not just a dish; it’s a celebration of flavors that brings people together. Whether you’re gathering your family after a long week or planning a cozy Sunday dinner, this recipe is bound to impress. You’ll love how simple it is to make, and the aromas draping through your home will have everyone’s mouths watering! Don’t hesitate to add your unique touch and make it your own. Enjoy every bite!
Recipe FAQs
Can I use a smaller or larger chicken?
Absolutely! Just keep in mind that cooking times may vary. For a smaller chicken, check for doneness around 20-30 minutes earlier than suggested. For a larger chicken, you may need to extend the cooking time by 10-20 minutes. Always use a meat thermometer for best results.
What can I serve with this dish?
This whole chicken pairs beautifully with roasted vegetables, mashed potatoes, or a refreshing salad. You can also serve it over rice or quinoa to soak up the flavors. Feel free to get creative with sides that complement the rich flavors!
Can I make this recipe ahead of time?
Yes! You can prepare the compound butter and rub the chicken beforehand, letting it marinate in the fridge overnight for maximum flavor. When you’re ready to bake, take it out and let it sit at room temperature for about 30 minutes before roasting.
How do I know when my chicken is done?
The best way to ensure that your chicken is fully cooked is by using a meat thermometer. Insert it into the thickest part of the breast and thigh without touching the bone; it should read 165°F (74°C). The juices should run clear, not pink, when you cut into it.
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📖 Recipe Card
Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 4-6 1x
- Category: Main Dishes
- Method: Roasting
- Cuisine: American
Description
Savor the incredible flavor of roasted garlic & herb whole chicken. This easy dish combines rich butter, aromatic herbs, and lemon zest for a delightful dinner that everyone will love.
Ingredients
- 1 whole chicken 5-6 lbs is best
- 1/2 cup salted butter
- 1 tsp adobo
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 lemon, juiced
- 1 tsp lemon zest
- 4 springs thyme chopped fine
- 4 sprigs rosemary chopped fine
- 4 sprigs oregano chopped fine
- 2 tbsps olive oil
- 2 tsps paprika
- 1 tsp salt
Instructions
- Prep the whole chicken by patting it dry.
- Prepare the compound butter by mixing room temperature butter with the compound butter ingredients, and chill in the freezer for 10 minutes.
- While the butter chills, mix together the chicken rub and coat the chicken thoroughly with olive oil.
- After the butter has firmed up, smear it under the chicken skin, ensuring an even distribution.
- Bake the chicken at 350 degrees for 45 minutes, or until it reaches an internal temperature of 165 degrees.
- Ten minutes before cooking is complete, remove the butter juices, pour over the chicken, and increase the heat to 400 degrees for optimal flavor.
Notes
Ensure the chicken skin is properly dried for better crispiness.
Feel free to customize the herbs and spices according to your preference.
Using a meat thermometer can help achieve the perfect doneness.
Nutrition
- Serving Size: 1/6 of chicken
- Calories: 520
- Sugar: 0g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 180mg
