Oven-Roasted French Garlic Chicken
An extraordinary dish capturing the essence of home-cooked meals, seasoned with garlic and fresh herbs, and featuring crispy skin and tender meat.
Ingredients
Main ingredients
- 1 whole chicken 1 whole chicken (about 4 lbs) Patted dry to ensure crispy skin.
- 1/2 cup 1/2 cup unsalted butter Softened to room temperature.
- 8 cloves 8 cloves garlic Finely minced.
- 1 tbsp 1 tbsp fresh thyme Chopped.
- 1 tbsp 1 tbsp fresh rosemary Chopped.
- 1 tbsp 1 tbsp fresh parsley Chopped.
- 1 tsp 1 tsp salt Plus more for seasoning.
- 1/2 tsp 1/2 tsp black pepper Freshly ground.
- 1 whole 1 lemon Halved.
- 1 head 1 head garlic Top sliced off.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels inside and out.
- In a small mixing bowl, combine butter, minced garlic, thyme, rosemary, parsley, salt, and black pepper. Mix well to create garlic herb butter.
- Gently separate the skin from the chicken meat and rub two-thirds of the garlic herb butter under the skin.
- Spread the remaining butter on the outside of the chicken and season with additional salt and pepper.
- Stuff the cavity with the halved lemon and the head of garlic.
Cooking
- Place the chicken in a roasting pan and roast for 15 minutes at 425°F, then reduce the temperature to 375°F (190°C).
- Roast for an additional 50-65 minutes until the internal temperature reaches 165°F (74°C).
- Remove chicken from the oven and let it rest for 10-15 minutes before carving.
Notes
For best results, marinate chicken in garlic-herb butter for hours or overnight. Pair with sides like mashed potatoes, roasted vegetables, or a garden salad.