Home Recipes Garlic-Herb Roast Chicken

Garlic-Herb Roast Chicken

Bake 20 minutes

Ingredients

  • 1 whole chicken, about 4-5 lbs
  • 1/4 cup olive oil, plus 2 tbsp
  • 1 tbsp margarine, softened
  • 5 garlic cloves, minced, divided
  • 2 tbsp chopped fresh rosemary
  • 2 tbsp chopped fresh thyme, plus extra sprigs
  • 2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 head garlic, halved crosswise
  • 1 cup chicken stock
  • 1/2 cup dry white wine

Method

  1. Pat the chicken completely dry, inside and out, and let it sit uncovered in the fridge for at least 1 hour (or overnight) to dry out the skin for maximum crispness.
  2. Mash the margarine with 2 tablespoons olive oil, half the minced garlic, and the chopped rosemary and thyme into a compound paste.
  3. Loosen the skin over the breasts and thighs with your fingers and spread the herb-garlic paste directly onto the meat underneath. Rub the remaining olive oil over the outside skin and season generously with salt and pepper.
  4. Stuff the cavity with the lemon halves, onion quarters, halved garlic head, and extra thyme sprigs. Truss the legs together with kitchen twine and tuck the wing tips underneath.
  5. Preheat the oven to 425°F. Set the chicken breast-side up on a roasting rack, and pour the chicken stock and wine into the bottom of the pan.
  6. Roast 20 minutes at 425°F to jump-start browning, then reduce the oven to 375°F and continue roasting 50-60 minutes, basting with pan juices every 20 minutes, until the thigh registers 165°F.
  7. If the skin browns too quickly, tent loosely with foil for the remaining cook time.
  8. Transfer the chicken to a cutting board and rest, uncovered, 15-20 minutes before carving — this is non-negotiable for juicy meat.
  9. Strain the pan drippings, skim the fat, and serve alongside as a simple jus.

Chef's tip

The two-stage oven temperature — hot start, moderate finish — gives you crackling skin without drying out the breast meat.

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