Garlic Herb Roasted Chicken – Juicy Oven-Baked Chicken with Aromatic Herbs

This classic roasted chicken recipe is inspired by French and Mediterranean cooking, delivering a tender, juicy bird infused with garlic and herbs. A serving provides approximately 250–300 calories, high in protein and essential amino acids, and is low in carbs. People with garlic allergies should avoid this dish. It’s naturally gluten-free. Perfect for meal prep or a family dinner.

Ingredients (serves 4):

  • 1 whole chicken (1.5–2 kg)
  • 4 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 lemon, halved

Equipment Needed:

  • Roasting pan
  • Knife and cutting board
  • Basting brush
  • Meat thermometer
  • Mixing bowl
  • Spoon
  • Aluminum foil

Time: Prep 15 min | Cook 75 min

Step-by-Step Instructions (20 Detailed Steps)

  1. Preheat the oven to 200°C (400°F). Ensure the oven rack is centered.
  2. Rinse the chicken under cold running water and pat it completely dry with paper towels.
  3. Remove any giblets or neck from the chicken cavity if present.
  4. Place the chicken on a clean cutting board, breast side up.
  5. Loosen the skin gently over the breasts using your fingers to create a pocket for seasoning.
  6. In a small mixing bowl, combine olive oil, minced garlic, thyme, rosemary, salt, and black pepper.
  7. Mix thoroughly with a spoon until it forms a paste-like consistency.
  8. Rub a small amount of the herb mixture under the skin over the breasts and thighs.
  9. Rub the remaining mixture all over the exterior of the chicken, ensuring even coverage.
  10. Cut the lemon in half and squeeze the juice into the cavity of the chicken.
  11. Place the lemon halves inside the cavity to add extra aroma.
  12. Tie the chicken legs together using kitchen twine for even roasting.
  13. Tuck the wing tips under the chicken body to prevent burning.
  14. Place the chicken in the roasting pan, breast side up.
  15. Insert a meat thermometer into the thickest part of the thigh without touching the bone.
  16. Roast the chicken in the preheated oven for 30 minutes.
  17. Remove the pan from the oven and baste the chicken with its juices using a spoon or brush.
  18. Return the chicken to the oven and continue roasting for an additional 40–45 minutes.
  19. Check the thermometer; the internal temperature should read 75°C (165°F) for fully cooked meat.
  20. Once cooked, remove the chicken from the oven and cover loosely with aluminum foil. Let it rest 10–15 minutes before carving to lock in juices.

Beginner Tips:

  • Drying the chicken thoroughly before rubbing ensures a crispy skin.
  • Using kitchen twine and tucking wings prevents uneven cooking.
  • Basting several times during cooking keeps the chicken moist.
  • A thermometer is essential for beginners to avoid undercooking or overcooking.
  • Slice against the grain of the meat for tender pieces.