Garlic and Herb-Roasted Chicken: A Flavourful Classic
Elevate your dinner with Garlic and Herb-Roasted Chicken. This succulent chicken, infused with garlic, rosemary, and thyme, becomes even more irresistible as the herb butter slowly melts, enhancing every tender bite. Paired with golden baby potatoes and caramelised vegetables, it’s a guaranteed crowd-pleaser. Scroll down or tap ‘Jump to Recipe’ to begin!
Classic Ingredients, Unforgettable Taste
This recipe truly brings out the best in simple ingredients. First, rub the whole chicken with paprika, salt, and pepper, then spread garlic herb butter under the skin. Next, stuff it with rosemary, thyme, and a pierced lemon. As it roasts, the chicken gradually absorbs these flavours, while at the same time, baby potatoes, fennel, and carrots cook alongside, soaking up the rich juices.
Easy to Follow Garlic and Herb-Roasted Chicken
Prepare the Herb Butter
Start by mixing softened butter with chopped rosemary, thyme, and grated garlic.
Mixing softened butter with fresh rosemary, thyme, and grated garlic to create a fragrant herb butter for the chicken.
Next, rub the chicken thoroughly with salt, pepper, and paprika, ensuring even coverage. Then, gently lift the skin and spread the herbed butter underneath, allowing the flavours to infuse.
Gently lifting the skin to spread the aromatic garlic herb butter underneath, ensuring maximum flavour infusion.
Afterward, fill the cavity with shallots, fresh thyme, and a pierced lemon.
Stuffing the chicken with shallots, fresh thyme, and a pierced lemon for added flavour during roasting.
Finally, tie the legs neatly with kitchen twine to keep everything together and lock in the flavours.
Tying the chicken legs neatly with kitchen twine to keep everything together during roasting.
Roast the Chicken and Vegetables
Now, prepare a roasting pan by laying celery stalks at the bottom. Place the chicken on top, then arrange the baby potatoes, carrots, fennel, and shallots around it.
Positioning the chicken on top of celery sticks in the roasting pan.
Drizzle everything with olive oil, and transfer the pan to a 230°C oven. Roast for 1 hour covered, then uncover and roast for another 30 minutes to achieve a beautifully golden finish.
Drizzle olive oil over the vegetables to add richness and help them roast evenly.
Make the Gravy
Once the chicken rests, it’s time to make the gravy. Mash the roasted vegetables left in the pan, stir in some flour, and gradually add chicken stock.
Pouring in chicken stock to create a rich, flavourful gravy base.
Stir until the gravy thickens, adjusting the seasoning to taste. For a smoother texture, you can pass the gravy through a sieve. Serve the juicy chicken with its roasted vegetables and rich gravy, topped with a fresh thyme garnish for an elegant finish.
Perfectly Versatile for Any Occasion
This Garlic and Herb-Roasted Chicken is perfect for a Sunday roast, family dinner, or festive gathering. Swap vegetables or adjust seasoning to your taste. Leftovers also make great sandwiches, salads, or soups the next day.
Garlic and Herb-Roasted Chicken is the ultimate comfort dish, combining tender, juicy meat with the rich flavours of garlic, rosemary, and thyme. This classic roast features a buttery herb mixture tucked beneath the skin, ensuring every bite is packed with taste. Paired with caramelised vegetables, golden baby potatoes, and a silky homemade gravy, it’s a meal designed to impress. Perfect for family gatherings or a cosy dinner, this recipe is as beautiful as it is delicious. Best of all, it’s straightforward to prepare with a few simple steps and ingredients. Serve it up, and watch it become an instant favourite!
Ingredients
1kg Whole chicken
1tbsp salt
1tbsp black pepper
1tbsp paprika
5sprigs rosemary
1bunch of thyme (divided)
60g unsalted butter (softened)
2cloves garlic (grated)
10 baby shallots (divided)
1 lemon (pierced with a fork)
2 fennel (cut in half, core removed)
1bulb garlic (top off)
2sticks celery (halved)
600g baby potatoes
100g baby carrots
2tbsp olive oil
1tbsp plain flour
350ml chicken stock
Instructions
Preheat the oven to 230°C.
Pat dry the chicken and rub it with salt, black pepper, and paprika (don’t forget the inside).
Finely chop leaves of 5 rosemary sprigs and 5 thyme sprigs. Add them to softened butter with grated garlic and mix well.
Lift the chicken skin on the breast side, stuff with garlic butter and herbs. Massage any remaining butter on top.
Stuff the cavity with 2 shallots, remaining thyme, and lemon. Tie the legs and set aside.
Arrange celery sticks at the pan’s bottom, set the chicken on top, surround it with veggies. Drizzle olive oil, sprinkle salt on top of the veggies, cover, and roast for 1 hour covered, then 30 minutes uncovered. (Check the internal temperature, it should be 75°C or juices run clear).
When ready, remove the chicken and let it rest. Take out potatoes and some veggies.
Prepare the gravy: Squeeze garlic, heat the pan on the hob, break veggies, add flour, mix well, deglaze with a bit of chicken stock. Add the rest of the stock, cook until thickened, stirring constantly. Adjust seasoning and strain.
Serve the roasted chicken with potatoes and gravy, sprinkle more thyme on top.
Check the temperature: Ensure the chicken's internal temperature reaches 75°C in the thickest part of the breast and thigh to confirm it’s fully cooked.
Resting is essential: Allow the chicken to rest for 15 minutes after roasting. This helps retain its juices and ensures a tender bite.
Customise the veggies: Feel free to swap in your favourite vegetables, like parsnips or sweet potatoes, for added variety.
Gravy texture: If you prefer a smoother gravy, strain it through a fine sieve after thickening.
Leftovers: Shred leftover chicken for sandwiches, salads, or soups. The roasted vegetables also make a delicious side for another meal.
Keywords:
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Izabella Jakubec
Food Blogger and Recipe Developer
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I’m Izabella, and I’m thrilled to have you here!
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