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Garlic and herb roast chicken recipe served on a white platter with lemon wedges

Garlic and Herb Roast Chicken Recipe

A whole chicken seasoned with lemon, garlic, rosemary, and thyme, roasted uncovered and rested before carving.
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Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Resting Time 15 minutes
Total Time 2 hours 10 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1.8 Kg 1 whole chicken
  • 3 tbsp unsalted butter
  • 1½ tsp fine sea salt
  • ½ tsp black pepper
  • 4 garlic cloves finely grated
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp fresh thyme leaves
  • 1 lemon, zested and cut into wedges

Method
 

  1. Preheat the oven to 400°F / 200°C. Remove giblets and pat the chicken dry.
  2. Mix the butter, garlic, herbs, and lemon zest.
  3. Spread half the butter beneath the breast skin and the rest outside. Season with salt and pepper.
  4. Place breast-side up on a roasting rack, with the cavity empty.
  5. Roast approximately 75–95 minutes, checking temperatures from 60 minutes onward. Shield overly browned areas with foil.
  6. Confirm at least 165°F / 74°C in the thickest breast and innermost thigh and wing areas, avoiding bone.
  7. Rest for 15 minutes, carve, and serve with lemon wedges.

Notes

Reduce the salt if your chicken contains an added salt solution. You can replace the butter with 2 tablespoons of olive oil. Cooking times are approximate; thermometer readings determine doneness.