If you're looking for a comforting, simple, and crowd-pleasing dish, this Savory Herb Roast Chicken is a must-try. With a perfect blend of herbs and a juicy, tender roast, it's a meal that will have everyone reaching for seconds.
The star of the show is the whole chicken, which makes for a succulent and impressive centerpiece. Olive oil helps the skin crisp up beautifully, while salt and black pepper enhance the natural flavors. The combination of dried rosemary and thyme adds a classic herbaceous touch. Garlic powder brings a subtle warmth without overpowering. Lemon and onion inside the cavity infuse the chicken with moisture and a delightful aroma. Finally, whole garlic cloves add depth and sweetness as they roast.
This roast chicken pairs wonderfully with roasted vegetables, like carrots and potatoes, to make the oven do double duty. A side of crusty bread is perfect for mopping up the flavorful juices. A fresh green salad with a light vinaigrette can add a refreshing contrast.
Start by preheating your oven to 375°F (190°C). This ensures the chicken cooks evenly. While the oven heats up, pat the chicken dry with paper towels, which helps the skin become nice and crispy. Place the chicken in a roasting pan, ensuring it's centered for even cooking.
Next, drizzle the olive oil over the chicken and rub it in thoroughly. This not only helps with browning but also acts as a base for the seasonings to stick. Sprinkle the salt, black pepper, rosemary, thyme, and garlic powder evenly over the chicken, making sure to cover all surfaces.
Now, let's add some aromatic flavors. Stuff the cavity of the chicken with quartered lemon and onion, along with the whole garlic cloves. This will steam inside and infuse the meat with a lovely fragrance. To keep everything snugly in place, tie the chicken's legs together with kitchen twine, and tuck the wings under its body.
Place the prepared chicken in the preheated oven. Roast it for approximately 1 hour and 30 minutes, or until a meat thermometer reads an internal temperature of 165°F (75°C) when inserted into the thickest part of the thigh. Once done, remove the chicken from the oven and let it rest for about 10 minutes. This resting period allows the juices to redistribute, making the chicken even juicier when carved.
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