This Garlic Herb-Roasted Chicken is one of the most flavorful chicken recipes I have ever made. If you have visited the blog before, you already know that chicken recipes are a huge part of this blog. Making a whole chicken is not only perfect for when cooking for a crowd, but it’s also convenient for meal prep. This chicken is packed with unique flavors, juicy and extra crispy. It’s cooked in the oven but can quickly be grilled.
Garlic-Herb Roasted Chicken Recipe
We love chicken in my home. I know that I will please the whole family every time I cook chicken. One of the most solicited chicken recipes in my household is this Chicken Leg Quarters Recipe, and one of my favorite chicken recipes is this Honey Garlic Glazed Chicken. Another long-time favorite and one of the most practical recipes ever is my One-Pot Meal Chicken & Rice Recipe (Arroz Con Pollo). I feel like I did it again; this whole roasted chicken is perfect for dinner for the entire family, like a holiday dinner or special event, or even a dinner for two or just a single person. No matter the occasion, a homemade roast chicken is always a great dinner choice.
How to Make this Garlic-Herb Roasted Chicken
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Ingredients you’ll need to make this Roasted Chicken:
- Whole Chicken
- Black pepper
- Italian seasoning
- Poultry seasoning
- Onion powder
- Paprika
- Adobo
- Salt
- Thyme
- Garlic
- Cumin
Whole chicken – To make this recipe, you’ll need a four to five-pound chicken. This will efficiently serve four to six people. It’s essential to follow a few simple steps before cooking the chicken. Please make sure the chicken is at room temperature and that it is scorched. My recommendation is to pat dry the chicken with a paper towel. This will guarantee crispy chicken skin. Roasting a chicken can take between an hour or two, depending on the size of the bird. It’s essential to use a kitchen thermometer to check that the chicken registers an internal temperature of 165°F. Always check in the thickest part of the chicken, which is the thigh.
- To make the chicken rub:
I think one of the easiest ways to give flavor to a whole chicken is to use rubs. To make this rub, I use a combination of Thyme, Italian seasoning, Cumin, Onion powder, Poultry seasoning, Paprika, Adobo, Salt Black pepper & garlic. As for the garlic, I decided to use fresh garlic instead of powder. If you haven’t noticed yet, I love garlic. I prefer to use fresh garlic cloves to intensify the flavors in the chicken. However, you can use garlic powder.
How to prepare the Chicken for Roasting or Grilling:
I decided to butterfly the chicken, also known as spatchcocking. What I love about this technique is that the chicken cooks faster and even in the oven. It’s perfect for grilling the chicken as well. To butterfly or spatchcock, a chicken is not hard; all you have to do is place the chicken breast side down on a cutting board. Then, cut along on both sides of the chicken’s backbone with a good pair of kitchen scissors. By doing this technique, I was able to season the chicken on both sides equally.
When roasting a chicken or a Turkey, I like to use a roasting pan with a rack. The rack works as a barrier between the sitting juices of the chicken while roasting and the bottom of the chicken, allowing it to be crispy and delicious. If you don’t have a roasting pan with the rack, a simple way will be to place some vegetables on the bottom of the pan, like potatoes and carrots, to absorb the chicken’s juices and place the chicken on top. Although I have a rack, I decided to put some onions, lemon wedges, and rosemary. All this will infuse the chicken with so much flavor.
To place the chicken in the oven, I covered it with foil and let it cook for about 40 minutes at 350°F. Then, carefully, I removed the foil from the whole chicken and just covered the chicken breast to prevent it from burning. I raised the oven temperature to 425°F to finish cooking for an extra 15-20 minutes. Remember to let the chicken rest for at least 10 minutes before carving into it.
What can I pair my whole chicken with? Here are some suggestions 🙂
You can do so much with leftovers of a delicious roasted chicken like this one, like making Chicken Quesadillas, Chicken Salad, or even a Healthy Green Apple Chicken Salad. As you can see, don’t hesitate to make a whole roast chicken, it is straightforward to make.
Below you will find a convenient printable recipe card. Please, feel free to leave any comments and suggestions. I am looking forward to hearing from you!
Garlic-Herb Roasted Chicken Recipe
Ingredients
- 4-5 pounds whole chicken
- 2 tablespoons thyme
- 2 tablespoons Italian seasoning
- 1 teaspoon cumin
- 2 tablespoons onion powder
- 2 tablespoons poultry seasoning
- 1 tablespoon paprika
- 1 tablespoon adobo
- ¼ teaspoon salt I use Kosher salt
- 1 teaspoon black pepper
- 3-4 cloves garlic minced ( or 1 ½ tablespoon garlic powder
Instructions
- Preheat oven to 350°F.
To make the chicken rub:
- In a small mixing bowl, combine the thyme, italian seasoning, cumin, onion powder, poultry seasoning, paprika, adobo, salt, black pepper & garlic. I use fresh cloves of garlic (minced). However, garlic powder works as well.
- The first step to prepare the chicken is to butterfly. Ensure to read the post for tips on preparing your chicken to obtain a crispy, juicy chicken :). Place the chicken breast side down on a cutting board. Then, with a good pair of kitchen scissors, cut along on both sides of the chicken's backbone.
- Next, using a paper towel, pat dry the chicken and season generously with the rub.
- Using a large roasting pan with a rack, place some onion (sliced) lemon wedges and some rosemary on the bottom of the pan.
- Then, put the rack in the pan and place the chicken with the breast facing up. Cover the whole chicken with foil paper and place the pan in the middle rack of the oven. Let it cook for about 40 minutes.
- Then, carefully, I removed the foil from the whole chicken and just covered the chicken breast to prevent it from burning.
- Place the chicken back in the oven and raise the oven temperature to 425°F to finish cooking for an extra 15-20 minutes.
- Remember to let the chicken rest for at least 10 minutes before carving into it.
Nutrition
*Nutritional Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate.
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.
Until the next one…
