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Garlic and Herb Roast Chicken Recipe


Garlic and Herb Roast Chicken Recipe
Brian Hagiwara/Photolibrary/Getty Images
The only thing better than a fragrant, beautifully browned roast chicken is one served with the pan juices spooned over. The keys to this great recipe are a very hot oven and using a roasting pan you can also make the sauce in after the chicken is cooked.

Makes 4 Portions Garlic and Herb Roast Chicken

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes


  • 1 large whole chicken, about 5 pounds, rinsed, dried with paper towels
  • 4 cloves garlic
  • 1/4 cup olive oil
  • 2 teaspoons very finely minced fresh thyme leaves
  • 2 teaspoons very finely minced fresh rosemary leaves
  • 1 teaspoon dried Italian herbs
  • salt and freshly ground black pepper to taste
  • 1 1/2 cup chicken stock
  • 1 tablespoon cold butter


Crush the garlic cloves with the flat of a knife, and remove the skin. Mince the garlic very fine. Add a pinch of salt, and using the flat of the knife, scrap and press the garlic against the cutting surface to make a very smooth paste.

Add the olive oil to a large mixing bowl, along with the garlic, thyme, rosemary, and dried Italian herbs. Mix thoroughly. Add the chicken and rub it all over, including inside the cavity, with the garlic and herb oil. You can continue the recipe at this point, or leave the chicken to marinate in the fridge for a few hours, or even overnight.

Preheat oven to 450 degrees F.

Place the chicken in a large, ovenproof skillet, or other heavy-duty metal roasting pan. Choose something that can also be placed over a flame on top of the stove later. Season the cavity generously with salt and freshly ground black pepper. Truss the legs together tightly with kitchen string.

Season the outside generously with more salt and pepper. Place in the center of the oven and roast for 1 hour, or until a thermometer inserted in the thickest part of a thigh registers 165 degrees F. Carefully remove the chicken to a serving platter and cover loosely with foil. Allow to rest 10 minutes before serving.

While it rests, make the pan sauce to serve alongside. Simply pour off the excess fat from the pan, and pour in the chicken stock. Place over high heat and bring to a boil, scraping all the caramelized pan drippings off the bottom with a whisk. Boil for 2 minutes, turn off the heat, and whisk in the cold butter. Season with salt and freshly ground black pepper to taste. Serve the juice (or jus if you're a foodie) over the chicken.
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