Roasted Chicken with Garlic
Prep
20 mins
Cook
1 hr 15 mins
Servings
4
Difficulty
Easy
There's nothing quite like the aroma of roasted chicken filling your kitchen, and this garlic version is one of my absolute favorites. With just 20 minutes of prep and 75 minutes in the oven, you'll have an impressive dinner on the table without spending hours in the kitchen. The garlic becomes sweet and mellow as it roasts, infusing the whole bird with incredible flavor. Plus, garlic is loaded with immune boosting compounds, so you're getting something genuinely good for you alongside pure deliciousness. This recipe proves that simple, wholesome cooking doesn't need to be complicated or expensive.
Ella x
Ingredients
- 1whole chicken(about 4-5 lbs, patted dry)
- 12garlic cloves(peeled and halved)
- 4fresh rosemary sprigs
- 4fresh thyme sprigs
- 2lemon(halved)
- 4 tablespoonsolive oil
- 2 teaspoonskosher salt
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoongarlic powder
- ½ teaspoonpaprika
- 237 mlchicken broth
Detail level
Instructions
- 1
Preheat your oven to 425°F. Remove the chicken from the refrigerator 30 minutes before cooking to allow it to reach room temperature, which ensures even cooking throughout.
Tip: Room temperature chicken cooks more evenly and helps achieve crispy skin.
- 2
Pat the chicken completely dry with paper towels inside and out. This is crucial for achieving golden, crispy skin during roasting.
Tip: Moisture is the enemy of crispy skin, so don't skip this step.
- 3
In a small bowl, combine olive oil, salt, pepper, garlic powder, and paprika. Rub this mixture all over the chicken, including under the skin and inside the cavity.
Tip: Lifting the skin gently and applying seasoning underneath creates more flavorful meat.
- 4
Stuff the cavity of the chicken with the halved garlic cloves, lemon halves, rosemary sprigs, and thyme sprigs. Tuck the wing tips under the body and tie the legs together loosely with kitchen twine.
Tip: Trussing the chicken helps it cook more evenly and look more attractive.
- 5
Place the chicken breast-side up on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan (not over the chicken). Scatter any remaining garlic cloves around the chicken.
Tip: The broth prevents the drippings from burning and creates a flavorful pan sauce.
- 6
Roast at 425°F for 20 minutes, then reduce the heat to 375°F and continue roasting for 45-55 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh without touching bone.
Tip: Use a meat thermometer for perfectly cooked chicken every time.
- 7
Remove the chicken from the oven and transfer it to a cutting board. Let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat.
Tip: Skipping the rest period will result in dry meat as all the juices escape during cutting.
- 8
Pour the pan drippings through a fine-mesh strainer into a saucepan. Skim off excess fat if desired, then warm gently over medium heat. Serve the pan sauce alongside the carved chicken.
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