Garlic Infused Roast Chicken (Printable)

Tender roast chicken seasoned with garlic, herbs, and a crisp, golden crust for a flavorful main dish.

# What You'll Need:

→ Chicken

01 - 1 whole chicken (about 3.5 lbs), giblets removed
02 - 2 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper

→ Garlic & Aromatics

05 - 1 large head garlic, halved horizontally
06 - 1 lemon, quartered
07 - 4 sprigs fresh thyme
08 - 4 sprigs fresh rosemary
09 - 2 tbsp unsalted butter, softened

→ Vegetables (optional)

10 - 3 medium carrots, peeled and cut into large chunks
11 - 2 onions, quartered
12 - 3 celery stalks, cut into large pieces

# How to Make It:

01 - Preheat the oven to 425°F.
02 - Pat the chicken dry with paper towels and rub olive oil evenly over the skin.
03 - Season the chicken inside and out with kosher salt and black pepper.
04 - Fill the cavity with halved garlic head, lemon quarters, thyme, and rosemary sprigs.
05 - Tie the legs together securely using kitchen twine and position the bird breast-side up in a large roasting pan.
06 - Spread softened butter over the chicken breast and thighs to encourage a crispy skin.
07 - If desired, arrange the prepared carrots, onions, and celery around the chicken in the pan.
08 - Roast for 1 hour and 15 minutes or until the internal temperature reaches 165°F at the thickest part of the thigh and the juices run clear.
09 - Allow the chicken to rest for 10 minutes before carving. Serve with roasted vegetables and pan juices.

# Expert Suggestions:

01 -
  • The whole chicken comes out with impossibly crispy skin and meat so tender it falls from the bone, all from one pan.
  • Garlic and fresh herbs do the heavy lifting flavor-wise, so you're not juggling a dozen different spices.
  • It feels fancy enough to serve guests but honest enough to eat in your kitchen on a Tuesday night.
02 -
  • Don't skip drying the chicken; any moisture on the skin will steam it instead of crisping it, and that's the whole point.
  • A meat thermometer takes the guesswork out of doneness—the thigh is the last part to cook through, so check there, not the breast.
03 -
  • Bring the chicken to room temperature before roasting so the inside and outside cook at the same rate and the breast doesn't dry out.
  • If your chicken is browning too quickly, tent it loosely with foil for the first 30 minutes, then remove it so the skin can finish crisping.

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