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GARLIC HERB ROASTED CHICKEN - juicy moist chicken roasted in the oven #roastchicken #chicken #dinner #easy #healthy #meals #happilyunprocessed

Garlic Herb Roasted Chicken


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5 from 5 reviews

  • Author: Debi
  • Total Time: 1 hour 30 minutes

Description

A spice dry rub consisting of oregano, thyme, garlic, onion, peppers, paprika is rubbed inside and outside of the chicken. Then a garlic herb compound butter is slathered all under the skin as well as on top creating an explosion of flavor that is ANYTHING but boring!


Ingredients

Scale

HERB DRY BLEND:

  • 4 teaspoons Sea Salt
  • 4 teaspoons Paprika
  • 1 teaspoon EACH Onion Powder, Thyme, White Pepper
  • 1/2 teaspoon EACH Cayenne Pepper, Black Pepper, Garlic Powder, Oregano

GARLIC HERB BUTTER:

  • 1/2 Cup Butter
  • 1/4 Cup White Wine
  • 2 Tablespoons Fresh Parsley
  • 2 teaspoons Fresh Rosemary
  • 2 Cloves Garlic, minced

OTHER:

  • 1 Very Large Onion, quartered
  • 2 Stalks Celery, cut in large chunks
  • 46 Whole Bulbs Garlic
  • (2) 4-5 lb. Chickens, at room temperature, giblets removed, rinsed and patted completely dry

Instructions

  1. Prepare the Herb Dry Blend: In a small bowl, combine sea salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, garlic powder, and oregano. Set aside.
  2. Prep the Chickens: Rinse both chickens under cool water and pat them completely dry, both inside and outside. Place the chickens in two 9 x 13 baking pans or disposable aluminum foil pans.
  3. Season the Chickens: Sprinkle some of the herb dry rub inside the cavity of both chickens, then rub it all over the outside. Disposable gloves can be handy for this. Stuff the onion, celery, and garlic cloves inside the cavity. Set aside.
  4. Prepare the Garlic Herb Butter: In a glass measuring cup, soften the butter in the microwave, ensuring it doesn’t completely melt. Add the white wine, minced garlic, fresh parsley, and fresh rosemary. Mix well.
  5. Under the Skin: Use the back of a spoon to gently loosen the skin from the chicken. Drizzle (or spoon) some of the garlic herb butter underneath, ensuring it’s evenly distributed. Continue loosening the skin around the chicken.
  6. Roast the Chickens: Preheat your oven to 425°F (220°C). Place the prepared chickens breast side up, uncovered, in the preheated oven. Roast for approximately 1 ½ hours or until the internal temperature reaches 165°F (74°C) when measured in the breast with a meat thermometer. Baste the chickens every 30 minutes. Aim for an internal temperature around 180°F (82°C) for juicy meat
  7. Rest and Carve:  Remove the chickens from the oven, cover them with foil, and let them rest for 10 minutes before slicing.  Discard the onion, celery, and garlic. 

TO MAKE GRAVY:

  1. Prepare the Gravy: Place a saucepan on the stove with a fine strainer over it. Pour the juices from the pan into the saucepan and heat over high heat (usually about 3 cups of liquid).

  2. Thicken the Gravy: In a separate bowl, combine 2 tablespoons of flour with 2 tablespoons of milk until completely dissolved. Slowly whisk this mixture into the gravy. It should not need additional seasoning since the dry rub mix already contains salt and pepper. Continue whisking over high heat until the gravy thickens.

  3. Serve: Carve the chicken, drizzle with the homemade gravy, and enjoy your succulent herb-roasted whole chicken with garlic herb butter!

WHAT TO SERVE WITH THIS:

ROASTED RED POTATOES with PARMESAN CHEESE
MASHED POTATOES
GREEN BEANS
LEMON GARLIC KALE SALAD

  • Prep Time: 20 minutes
  • Cook Time: 90 minutes

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