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Garlic-Herb Roasted Chicken Recipe

Roast Chicken Recipe- 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.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: easy rub, roasted chicken
Prep Time: 10 minutes
Cook Time: 1 hour
Resting time: 10 minutes
Calories: 2071kcal
Author: Evelyn Saviñon


  • 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


  • 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.


Calories: 2071kcal | Carbohydrates: 37g | Protein: 168g | Fat: 138g | Saturated Fat: 39g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 58g | Trans Fat: 1g | Cholesterol: 653mg | Sodium: 4304mg | Potassium: 2318mg | Fiber: 13g | Sugar: 3g | Vitamin A: 5789IU | Vitamin C: 43mg | Calcium: 517mg | Iron: 21mg