Hey foodies!
Garlic Herb Roasted Chicken. Ready to roast the most incredibly juicy, tender chicken with perfectly crispy skin in your gas oven? Forget everything you know about dry, boring chicken! This recipe is the secret to unlocking your gas oven’s power to create something truly magical. The aroma alone will have your neighbors knocking on your door, you’ve been warned!
Let’s get cooking!
Garlic Herb Roasted Chicken
Ingredients
- Whole Chicken: Approx. 3.5 – 4.5 lbs (1.5 – 2 kg)
- Butter: 4 tablespoons (softened to room temperature)
- Garlic: 4-5 cloves (finely minced or crushed)
- Fresh Herbs: 2 tablespoons, mixed (rosemary, thyme, and parsley are my favorites!)
- Lemon: 1 whole (half sliced, half for the cavity)
- Onion: 1 medium (quartered)
- Olive Oil: 2 tablespoons
- Salt: 1.5 teaspoons (adjust to your taste)
- Freshly Ground Black Pepper: 1 teaspoon
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Timings
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes – 1 hour 30 minutes
- Total Time: Approx. 1 hour 45 minutes
- Servings: 4-6 people
Step-by-Step Instructions
Let It Rest & Serve: Once you take the chicken out of the oven, it’s crucial to let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, making it even more flavorful. Enjoy!
Prep the Oven: Start preheating your gas oven to 425°F (220°C). Gas ovens are fantastic at retaining moisture, which is why our chicken will be unbelievably juicy!
Make the Aromatic Butter: In a small bowl, combine the softened butter, minced garlic, chopped fresh herbs, salt, and pepper. This mixture is the secret to that unforgettable flavor!
Prep the Chicken: Rinse the chicken and pat it completely dry with paper towels, both inside and out. Don’t skip this step—it’s key to getting that super crispy skin!
Get Flavor Under the Skin: Gently slide your fingers between the skin and the breast meat to create a pocket. Push half of your garlic herb butter into these pockets, spreading it evenly. This flavors the meat from the inside as it cooks.
Final Touches: Rub the remaining butter all over the outside of the chicken. Drizzle with olive oil and season generously with salt and pepper. Place the quartered onion and the other half of the lemon inside the chicken’s cavity.
Time to Roast! Place the chicken in a roasting pan or a cast-iron skillet. Roast in the preheated 425°F oven for 15 minutes. This initial high heat helps to seal the skin and kickstart the crisping process.
Lower the Heat & Be Patient: After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue to roast for about 1 more hour. To check if it’s done, insert a knife into the thickest part of the thigh; if the juices run clear, it’s ready!
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