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- 1 whole chicken (about 4-5 lbs) - 6 cloves garlic, minced - 1 tablespoon fresh rosemary, finely chopped - 1 tablespoon fresh thyme, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1 lemon, zested and juiced - 1/4 cup olive oil - Salt and pepper to taste - 1 onion, quartered - 2 cups baby carrots - 1 cup baby potatoes, halved Fresh ingredients are key for great flavor. Using fresh herbs like rosemary, thyme, and parsley makes a big difference. They bring a bright taste that dried herbs can't match. Fresh garlic packs in strong flavor, too. Don't skip the lemon! Its zest and juice add a nice zing to the dish. This recipe serves four. Each serving has about 400 calories. You'll get 25 grams of protein, 20 grams of fat, and 30 grams of carbs. The chicken provides lean protein, which is great for muscle health. Garlic is known for its immune-boosting properties. Carrots add vitamins and fiber, while potatoes offer energy and potassium. This meal is not just tasty; it also gives you nutrients that keep you strong and healthy. To make this garlic herb roasted chicken, you need to start with a tasty herb paste. In a small bowl, mix the minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, and olive oil. Add salt and pepper to taste. This paste gives the chicken great flavor. When you prepare the chicken, make sure to pat it dry with paper towels. This step is key. It helps to get that crispy skin you want. Preheat your oven to 425°F (220°C). This high heat helps the chicken roast well. Place the chicken in the oven for about 1 hour and 15 minutes. You will know it's done when the internal temperature reaches 165°F (74°C). Basting the chicken is very important. Halfway through roasting, use the pan juices to baste the chicken. This keeps it moist and adds flavor. Once the chicken is done, let it rest for 10-15 minutes. This step allows the juices to spread throughout the meat. It helps to keep the chicken moist when you carve it. For serving, place the chicken on a large platter. Arrange the roasted vegetables around it. Garnish with fresh herbs and lemon slices. This makes for a beautiful and inviting meal. You can find the full recipe [here](Full Recipe). Choosing the right herbs and seasonings is key. Fresh herbs like rosemary, thyme, and parsley bring bright flavors. Use them in the herb paste for a strong taste. You can also add lemon for zest. For marinating, rub the herb paste under the chicken’s skin. This method helps the flavors soak in well. Let the chicken sit for at least 30 minutes before cooking. This resting time lets the flavors meld. Roasting differs from frying or grilling. Roasting cooks the chicken evenly and keeps it juicy. Heat surrounds the chicken, creating a nice crust. To monitor doneness, use a meat thermometer. Insert it into the thickest part of the breast. Aim for 165°F (74°C) for safe eating. If you don’t have a thermometer, check for clear juices. If the juices run clear, the chicken is done. Pair this dish with simple sides. Baby carrots and potatoes roasted in the same pan work well. They soak up the chicken's juices, adding flavor. For a crunchy side, serve a fresh salad. A light vinaigrette complements the dish nicely. When it comes to drinks, try a crisp white wine. Something like Sauvignon Blanc enhances the meal. For a non-alcoholic option, serve sparkling water with lemon. These choices round out your meal perfectly. For the full recipe, check the section above. {{image_2}} You can switch up the flavors in your Garlic Herb Roasted Chicken. Try a citrus-infused version by adding oranges. Just slice some oranges and place them inside the chicken. The juice will make the meat juicy and add a bright taste. You can also create a spicy version by mixing chili flakes into the herb paste. This adds heat and makes the dish exciting. If you want a vegetarian meal, focus on roast vegetable medleys. Use a mix of seasonal veggies like zucchini, bell peppers, and onions. Toss them in olive oil and your favorite herbs. To adapt the cooking, roast the veggies in the oven for about 30-40 minutes. This gives them a nice char and enhances their flavors. You can explore international flavors by using different herbs and spices. For a Mediterranean twist, add oregano and basil to your herb paste. For an Asian-inspired dish, try ginger and soy sauce. These spices change the taste and make your meal unique. Here are some ideas to inspire you: - Herb and Spice Combinations: Mix cilantro and lime for a fresh taste. - Example Recipes: Consider dishes like Moroccan roasted vegetables or Indian spiced chickpeas to serve alongside. For the full recipe, check out the Garlic Herb Roasted Chicken section. To keep your Garlic Herb Roasted Chicken fresh, store leftovers in the fridge. Let the chicken cool down before putting it away. Use airtight containers to prevent moisture loss. You can also wrap pieces in plastic wrap or foil. This helps keep the chicken juicy. Aim to eat leftovers within three to four days for best taste. If you want to save cooked chicken for a longer time, freezing works great. First, let the chicken cool completely. Cut it into portions for easy serving later. Place the chicken in freezer-safe bags or containers. Make sure to remove as much air as possible. This stops freezer burn. When you're ready to eat, thaw it in the fridge overnight. For reheating, use the oven or a skillet. This keeps the chicken flavorful and moist. Most fresh ingredients in this recipe have a short shelf life. Garlic, for instance, stays fresh for about two weeks in the fridge. Fresh herbs like rosemary and thyme last around a week. To keep them fresh longer, wrap herbs in a damp paper towel and store them in a plastic bag. Always check your ingredients for signs of spoilage, like bad smells or discoloration. This ensures you use the best quality for your meals. How do I know when the chicken is done? You can check doneness with a meat thermometer. The thickest part of the chicken should reach 165°F (74°C). If you do not have a thermometer, cut into the thigh. The juices should run clear, not pink. Can I use dried herbs instead of fresh? Yes, you can use dried herbs. Use one-third of the amount of dried herbs compared to fresh. Dried herbs pack strong flavor. Mix them well with the oil and garlic to release their taste. What can I serve with Garlic Herb Roasted Chicken? Pair the chicken with roasted vegetables, rice, or a fresh salad. Mashed potatoes also work well. You can add a tangy sauce or gravy for extra flavor. What to do if the chicken is dry? If your chicken turns out dry, try basting it next time. Basting keeps the meat juicy. You can also add a sauce or gravy to add moisture when serving. Tips for fixing under-seasoned recipes If the chicken lacks flavor, sprinkle more salt on it after cooking. A squeeze of lemon juice can brighten the taste. Serve it with a flavorful sauce to enhance the meal. Can I use a different type of chicken? You can use chicken thighs or breasts instead of a whole chicken. Just adjust cooking times. Thighs may take less time, while breasts may dry out faster. Substitutions for allergy concerns (e.g., gluten-free) This recipe is gluten-free as it stands. If you need to avoid other allergens, try using different oils or herbs as needed. Always check labels for safe options. For more details, check the Full Recipe. In this guide, we covered how to make Garlic Herb Roasted Chicken. We detailed the fresh ingredients needed, shared nutritional information, and provided step-by-step instructions for perfect roasting. I offered tips for flavor enhancement and suggested variations, including vegetarian options. Proper storage advice ensures your leftovers stay tasty. Remember, using fresh herbs makes a big difference in taste. With these methods and tips, you can create a delicious meal that impresses everyone at your table. Happy cooking!

Garlic Herb Roasted Chicken

Elevate your dinner game with this amazing garlic herb roasted chicken recipe! Perfectly seasoned with garlic, rosemary, thyme, and a hint of lemon, this dish is not only delicious but also easy to prepare. With tender chicken and roasted veggies like carrots and baby potatoes, it’s a full meal in one. Click through to discover the step-by-step instructions and impress your family with a mouthwatering feast!
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Ingredients
  

1 whole chicken (about 4-5 lbs)

6 cloves garlic, minced

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh parsley, finely chopped

1 lemon, zested and juiced

1/4 cup olive oil

Salt and pepper to taste

1 onion, quartered

2 cups baby carrots

1 cup baby potatoes, halved

Instructions
 

Preheat your oven to 425°F (220°C).

    In a small bowl, mix together the minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, olive oil, salt, and pepper to create a flavorful herb paste.

      Pat the chicken dry with paper towels, both inside and out, to ensure crispy skin.

        Carefully loosen the skin of the chicken over the breast and thighs, and rub half of the herb paste underneath the skin. Rub the remaining paste all over the outside of the chicken.

          Stuff the cavity of the chicken with the quartered onion and any remaining herb paste.

            In a large roasting pan, arrange the baby carrots and halved potatoes around the chicken. Drizzle them with olive oil, and season with salt and pepper.

              Place the chicken in the oven and roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Baste the chicken halfway through with the pan juices for added flavor and moisture.

                Once done, remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This helps the juices redistribute for a moist chicken.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4 servings

                    - Presentation Tips: Serve the chicken on a large platter surrounded by the roasted vegetables. Garnish with fresh herbs and lemon slices for a vibrant display.