Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
There’s something so comforting about a freshly roasted chicken, especially when it’s infused with garlic and fresh herbs. This Roasted Garlic & Herb Whole Chicken really hits the spot, wrapping your kitchen in a warm, inviting aroma that is hard to resist. The golden, crispy skin gives way to juicy, tender meat that’s bursting with flavor, while the buttery herb rub makes every bite feel like a warm hug. Perfect for a lazy Sunday dinner, this dish is not only full of flavor but also a wonderful centerpiece for family gatherings or cozy evenings at home.
Table of Contents
I first made this recipe while preparing for a family get-together, and it has since become a staple at our Sunday dinners. The richness of the herb-infused butter combined with the savory, roasted chicken takes the classic recipe to a whole new level. Plus, it’s surprisingly easy to prepare! With just a bit of prep and a dash of patience, you’ll have a delicious meal that feels fancy enough for a holiday dinner but simple enough for regular weeknights. You just have to try it!
Why You’ll Love This Recipe
- Simple & Quick: It takes just 20 minutes of prep and 70 minutes in the oven!
- Irresistible Flavor: The combination of garlic and fresh herbs creates a mouthwatering aroma and taste.
- Eye-Catching Appeal: The crispy, golden skin is a showstopper that will impress your family and friends.
- Flexible Serving: Perfect for Sunday dinners, holiday feasts, or anytime you crave a comforting meal.
- Budget-Friendly: A whole chicken is economical and feeds a crowd, making it ideal for gatherings.
Ingredients You’ll Need
- 1 whole chicken (5-6 lbs is best): Look for a fresh bird for the best flavor and texture. Organic or pasture-raised options can make a big difference.
- 1/2 cup salted butter: This will be your base for the delicious herb-infused flavor. If you’re watching your sodium intake, you can substitute unsalted butter.
- 1 tsp adobo: A savory seasoning that adds depth to the chicken—feel free to use your favorite spice blend.
- 2 tsp salt: Helps to enhance and balance flavors. Kosher salt is preferred for its coarse grain.
- 1 tsp paprika: Adds a subtle smokiness and lovely color; smoked paprika can enhance the flavor even more.
- 1 tsp garlic powder: There’s no such thing as too much garlic; it brings a warm depth to your dish.
- 1/2 tsp pepper: Freshly cracked black pepper adds a lovely bite; adjust to taste!
- 1/2 lemon, juiced: Adds acidity, perfectly balancing the rich flavors of the chicken and butter.
- 1 tsp lemon zest: A little zest can transform the dish by enhancing the lemon flavor.
- 4 sprigs thyme, chopped fine: Fresh thyme introduces an earthy tone to the dish.
- 4 sprigs rosemary, chopped fine: Adds a piney fragrance—perfect for roasted meats.
- 4 sprigs oregano, chopped fine: Complements the other herbs and brings a hint of brightness.
- 2 tbsps olive oil: Helps the seasonings adhere to the chicken and keeps the meat moist.
- 2 tsps paprika: This is used again to season the outside of the chicken for that appealing color.
How to Make Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
Prep the Chicken: Start by removing any giblets from your whole chicken and pat it dry with paper towels. This step is crucial to achieving that crispy skin later!
Make Your Compound Butter: In a bowl, combine the room temperature butter with adobo, salt, 1 tsp paprika, garlic powder, pepper, lemon juice, lemon zest, thyme, rosemary, and oregano. Mix until well combined. Chill this mixture in the freezer for about 10 minutes, which makes it easier to spread under the skin.
Coat the Chicken: While the butter chills, drizzle olive oil all over the chicken, making sure to coat it thoroughly. This helps ensure an even roast and a nice golden color.
Butter Under the Skin: Once the butter is firm, carefully loosen the skin over the chicken breast with your fingers, taking care not to tear it. Smear the herb butter generously underneath the skin—lumpy is good!
Roast the Chicken: Preheat your oven to 350°F (175°C). Place the chicken in a roasting pan and roast for about 45 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer for accuracy.
Finish with a Glaze: Ten minutes before the chicken is done, carefully remove it from the oven. Pour the butter juices from the pan over the chicken for an extra flavor boost, then increase the oven temperature to 400°F (204°C) for an additional 10 minutes. This helps to crisp up the skin perfectly.
Let It Rest: Once done, let your chicken rest for about 10 minutes before carving. This allows the juices to redistribute for an incredibly juicy and flavorful meal.
Storing & Reheating
Leftover roasted chicken can be stored at room temperature for up to 2 hours before refrigerating. When refrigerated, keep the chicken in an airtight container for up to 4 days. For longer storage, it’s best to freeze the chicken, which can last up to 3 months. When you’re ready to enjoy it again, reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes. Note that the texture may change a bit; pour some broth over it before reheating to refresh the moisture.
Chef’s Helpful Tips
- Avoid drying out your chicken by not overcooking it; use a meat thermometer to check for doneness.
- Make sure your butter is at room temperature—this helps it spread evenly.
- You can prepare the herb butter a day in advance for an easy weeknight meal.
- Feel free to swap in other fresh herbs like sage or parsley based on what you have on hand.
- Carve your chicken and reheat only what you need to keep the rest juicy!
For me, there’s nothing quite like sitting down to a beautifully roasted whole chicken, especially when it’s infused with the flavors of garlic and fresh herbs. This recipe not only makes your kitchen smell amazing but also brings people together. So, gather your loved ones around the table, and enjoy this hearty dish that’s as comforting as it is delicious. Don’t be shy—try experimenting with different herbs and spices to make it your own!
Recipe FAQs
How long does it take to roast a whole chicken?
Roasting a whole chicken typically takes about 70 minutes at 350°F (175°C). Make sure to check the internal temperature using a meat thermometer to ensure it reaches 165°F (74°C) for safety.
Can I use frozen chicken for this recipe?
It’s best to use fresh or thawed chicken for optimal flavor and texture. However, if you’re working with frozen chicken, be sure to thaw it completely in the refrigerator before proceeding with the recipe.
Do I have to use fresh herbs?
While fresh herbs provide a brighter flavor, you can definitely use dried herbs if needed. Use about one-third the amount of dried herbs as you would fresh, but remember that fresh herbs yield the best results.
Can leftovers be frozen?
Yes, you can freeze leftover roasted chicken for up to 3 months. Just make sure it’s in an airtight container or tightly wrapped before placing it in the freezer.
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📖 Recipe Card
Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: Serves 6-8 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This Roasted Garlic & Herb Whole Chicken is bursting with flavor! Featuring buttery, herb-infused chicken, it’s a delightful and effortless way to create a memorable meal, great for family gatherings or comforting weeknight dinners.
Ingredients
- 1 whole chicken 5-6 lbs is best
- 1/2 cup salted butter
- 1 tsp adobo
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 lemon, juiced
- 1 tsp lemon zest
- 4 springs thyme chopped fine
- 4 sprigs rosemary chopped fine
- 4 sprigs oregano chopped fine
- 2 tbsps olive oil
- 2 tsps paprika
- 1 tsp salt
Instructions
- Prep your whole chicken by patting it dry.
- Prepare your compound butter by mixing room temperature butter with all compound butter ingredients, then chill in the freezer for 10 minutes.
- While the butter chills, create your chicken rub by coating the chicken thoroughly in olive oil.
- Once the butter is firm, smear it under the chicken skin. If it looks lumpy, you're doing it right!
- Cook the chicken at 350 degrees for 45 minutes or until the chicken reaches an internal temperature of 165 degrees.
- Ten minutes before the chicken is finished cooking, remove the butter juices, pour them over the chicken, and raise the heat to 400 degrees for optimal flavor.
Notes
For added flavor, let the chicken marinate in the rub for a few hours before cooking.
Ensure the chicken is at room temperature before cooking for even cooking results. Poking holes in the skin can allow the butter flavor to seep in better.
Nutrition
- Serving Size: 1/8 of chicken
- Calories: 425
- Sugar: 0g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 145mg
