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Garlic Herb Roast Chicken — Weeknight Roast with Crispy Skin
Prep: 15 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 30 minutes
Yield: 4 servings
Diet tags: gluten-free (without wheat-thickened gravy), high-protein
Difficulty: easy
Cost: low
Equipment: roasting tray, rack, instant-read thermometer, kitchen twine
Garlic Herb Roast Chicken is a home-cook staple that balances bright aromatics with a crisp, golden skin. This straightforward roast uses an under-skin herb butter and a brief high-heat start to lock in flavour and texture.
Ingredients for Garlic Herb Roast Chicken
All quantities listed in metric units; scale as needed. Imperial conversions are approximate.
- 1 whole chicken (1.6–1.8 kg / 3.5–4.0 lb)
- 2 tsp fine sea salt (10 g)
- 1 tsp black pepper (2 g)
- 60 g unsalted butter, softened
- 4 cloves garlic, minced
- 2 tbsp parsley, chopped
- 1 tbsp thyme, chopped
- 1 tbsp rosemary, chopped
- 1 lemon, halved
- 1 small onion, quartered
- 2 carrots, cut into chunks
- 200 ml chicken stock (optional)
- 1 tbsp olive oil
Equipment
- Roasting tray and rack
- Instant-read thermometer
- Kitchen twine
- Mixing bowl and spoon
- Carving knife and board
Instructions
Step-by-step
- Remove chicken from fridge 15–20 minutes before cooking.
- Pat dry and season cavity lightly with salt.
- Mix herb butter with garlic, herbs, salt and pepper.
- Rub under the skin and over the outside; drizzle with oil.
- Stuff with lemon, onion and herbs, then tie legs.
- Place on rack over carrots, add stock if desired.
- Roast 15 minutes at 200°C, then 45–55 minutes at 180°C.
- Rest 15 minutes before carving.
Chef’s tip: Rubbing herb butter under the skin keeps the breast moist and deeply seasoned.
Make-Ahead, Storage & Reheating
Make-ahead: Prepare the chicken up to 24 hours in advance and refrigerate. Remove 15–20 minutes before roasting.
Storage: Keep leftovers in the fridge up to 3 days or freeze up to 3 months.
Reheating: Warm in a 180°C oven for 10–15 minutes; avoid microwaving for crispness.
Variations & Substitutions
- Lemon & thyme: Add lemon zest for brightness.
- Smoky paprika: Add 1 tsp smoked paprika to the butter.
- Dairy-free: Use olive oil instead of butter.
- Spatchcock: Reduces roasting time by 25–30%.
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 46 g |
| Carbs | 6 g |
| Fat | 32 g |
| Sodium | 680 mg* |
*Values vary with added salt and gravy.
FAQs
How do I know it’s cooked?
Check the thickest part of the thigh — 75°C and juices clear.
Can I roast vegetables with it?
Yes — potatoes and carrots work well; keep pieces even.
Can I make gravy?
Yes — reduce pan juices with stock and thicken slightly.