Garlic and Herb Roasted Chicken
The perfect roasted chicken begins with a great rub! Roasting a whole chicken is quick to prep, and is super easy for delicious dinner any night of the week! Don't be intimidated by roasting a whole bird; it is the most hassle-free and tasty way to enjoy this bird!
Description
The perfect roasted chicken begins with a great rub! Roasting a whole chicken is quick to prep, and is super easy for delicious dinner any night of the week! Don't be intimidated by roasting a whole bird; it is the most hassle-free and tasty way to enjoy this bird!
Ingredients
- 1 4-5 pound whole chicken (skin on)
- 2 tbsp olive oil (extra virgin)
- 1 tsp fresh rosemary (chopped, or 1/2 tsp. dry)
- 1 tsp fresh thyme (chopped, or 1/2 tsp. dry)
- 1 tbsp fresh basil (chopped, or 1/2 tsp. dry)
- 3 cloves fresh garlic (minced)
- 1 tsp onion powder
- 1 tsp Himalayan or sea salt
- 1/2 tsp black pepper
- 1 lemon (cut into wedges)
- 1/2 onion (cut into wedges)
- sprigs of rosemary and thyme
For the Rub
Cavity Stuffing (optional)
Instructions
- Preheat oven to 300 degrees F. Lightly coat the bottom of a small roasting pan or 9 x 13 glass baking dish with olive oil.
- Place all rub ingredients into a small bowl and stir together. You can use more or less herbs if desired.
- Place chicken breast side down and spread 1/3 of the rub evenly along the bottom and onto the thighs. Flip the bird over and spread remaining rub on the top portion (breasts, legs). Gently lift the skin at the cavity opening and spread some of the rub under the skin on the breasts. Use more olive oil to coat if necessary.
- Stuff the cavity with the aromatics if using.
- Place chicken in bottom 3rd of the oven and tent with foil. Allow to roast for 2.5-3 hours until the legs and wings are loose and juices run clear (internal temp 165 degrees). Allow bird to rest for 10 minutes before carving.