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Garlic herb roasted whole chicken with crispy golden skin, lemon, rosemary, thyme, and roasted onions.

Garlic Herb Roasted Chicken

Juicy whole roasted chicken coated with garlic herb butter, lemon, rosemary, thyme, and parsley, with beautifully golden crispy skin.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 55 minutes
Servings: 6
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken 4–5 pounds
  • 5 tablespoons unsalted butter softened
  • 5 garlic cloves finely minced
  • 1 tablespoon finely chopped fresh rosemary plus several sprigs
  • 1 tablespoon fresh thyme leaves plus several sprigs
  • 2 tablespoons finely chopped fresh parsley
  • 1 large lemon zested and halved
  • 1 medium yellow onion cut into thick wedges
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper divided
  • 1/2 cup low-sodium chicken broth

Method
 

  1. Remove the chicken from the refrigerator approximately 30 minutes before roasting.
  2. Preheat the oven to 425°F (220°C).
  3. Place a roasting rack inside a roasting pan or arrange thick onion wedges to create a bed for the chicken.
  4. Remove the giblets or any packaging from inside the chicken cavity.
  5. Pat the chicken thoroughly dry with paper towels.
  6. Combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  7. Season the inside of the chicken cavity lightly with additional salt and pepper.
  8. Place the lemon halves, several onion wedges, rosemary sprigs, and thyme sprigs loosely inside the cavity.
  9. Carefully loosen the skin over the chicken breasts without tearing it.
  10. Spread approximately one-third of the garlic herb butter underneath the breast skin.
  11. Rub the remaining garlic herb butter over the entire exterior of the chicken.
  12. Lightly drizzle the chicken with olive oil.
  13. Season the exterior with the remaining salt and black pepper.
  14. Tuck the wing tips underneath the chicken.
  15. Loosely tie the legs together with kitchen twine if desired.
  16. Place the chicken breast-side up on the roasting rack or onion bed.
  17. Pour 1/2 cup chicken broth into the bottom of the roasting pan without pouring it over the chicken.
  18. Roast at 425°F (220°C) for 20 minutes.
  19. Reduce the oven temperature to 375°F (190°C).
  20. Continue roasting for approximately 50–65 minutes, depending on the chicken's size.
  21. Check the thickest parts of the breast and thigh with an instant-read thermometer, avoiding bone. The chicken should reach at least 165°F (74°C).
  22. Remove the chicken from the oven when cooked through and deeply golden.
  23. Rest for 15 minutes before carving.
  24. Skim excess fat from the pan juices if desired.
  25. Carve the chicken and serve with warm pan juices.

Notes

Cooking time varies depending on the exact weight and shape of the chicken. Always use internal temperature to determine doneness.
Chicken should reach at least 165°F (74°C) in the thickest parts of the breast and thigh, measured away from bone.
Do not wash raw chicken. Pat it thoroughly dry with disposable paper towels instead.
Dry chicken skin browns and crisps more effectively.
Use softened butter rather than melted butter so the herb mixture stays on the chicken.
Do not pack the cavity tightly with lemon, onion, and herbs.
If the skin becomes too dark before the chicken is cooked, loosely tent the darkest area with foil.
Allow the roasted chicken to rest for 15 minutes before carving.
Store cooked chicken in the refrigerator for up to 4 days.
Cooked chicken meat can be frozen for up to 3 months.