Description
Succulent roasted chicken with garlic and herbs delivers Mediterranean comfort straight to dinner tables. Crisp skin, juicy meat, and aromatic herbs promise a delightful meal that will transport you to sun-drenched European kitchens.
Ingredients
Scale
Meat:
- 1 whole chicken (45 lbs / 20.4 kilograms), giblets removed
Herbs and Seasonings:
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika (for color)
- 4 cloves garlic, minced
Liquids and Additional Ingredients:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 1 lemon, halved
- 1 small onion, quartered
- 3 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 1 cup chicken broth (or white wine for extra flavor)
Instructions
- Preheat the oven to a scorching 425F (220C), ensuring the interior is thoroughly heated for optimal roasting conditions.
- Meticulously dry the entire chicken surface using paper towels, creating the perfect environment for achieving a golden, crispy exterior.
- Craft a vibrant herb butter by blending softened butter with minced garlic, finely chopped rosemary, thyme, parsley, salt, pepper, and a dash of paprika until thoroughly combined.
- Gently separate the chicken skin from the meat, carefully massaging the aromatic herb butter underneath to infuse deep flavor throughout the meat.
- Lavishly coat the chicken’s exterior with the remaining herb butter, ensuring complete coverage for maximum flavor and beautiful golden coloration.
- Prepare the cavity by nestling fresh lemon halves and quartered onions, which will impart additional aromatic complexity during roasting.
- Secure the chicken’s shape by trussing the legs with kitchen twine, promoting even cooking and maintaining an elegant presentation.
- Create a flavorful foundation in the roasting pan by arranging a bed of chopped carrots and celery, which will absorb the delicious pan drippings.
- Position the chicken breast-side up on the vegetable base, then introduce a splash of chicken broth or white wine to the pan, enhancing moisture and flavor.
- Initiate roasting at 425F for an initial 15-minute high-heat blast, then reduce temperature to 375F for consistent, thorough cooking.
- Continue roasting for approximately 1 hour to 1 hour 15 minutes, periodically basting with pan juices to maintain moisture and develop rich, caramelized notes.
- Verify doneness by confirming the thickest part of the thigh reaches an internal temperature of 165F, guaranteeing safe and perfectly cooked meat.
- Allow the roasted chicken to rest for 15 minutes, enabling juices to redistribute and ensuring maximum tenderness when carved.
- Serve the succulent chicken alongside the aromatic pan drippings or a luxurious homemade gravy, presenting a truly memorable culinary experience.
Notes
- Achieve ultra-crispy skin by thoroughly drying the chicken with paper towels, ensuring no excess moisture remains.
- Customize herb butter by experimenting with different fresh herbs like sage, oregano, or tarragon for unique flavor profiles.
- For gluten-free and low-carb diets, replace traditional pan vegetables with low-carb alternatives like zucchini or bell peppers.
- Prevent dry meat by using a meat thermometer to accurately check internal temperature, removing chicken exactly at 165F to maintain juiciness.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 100 mg