I’m living for this simple yet flavorful garlic herb roasted chicken. The herb blend is straightforward—parsley, thyme, rosemary, garlic, lemon and a bit of extra-virgin olive oil—tossed over a spatchcocked chicken and roasted until the skin is crispy and the meat is juicy. This recipe is easy to customize with your favorite herbs or roasted vegetables in the pan.
Ingredients to make this herb roast chicken recipe
For the herb chicken: Fresh herbs give the best flavor—use rosemary, parsley and thyme combined with extra-virgin olive oil and freshly grated garlic. Season generously with kosher salt and freshly ground black pepper. You can swap or add herbs such as tarragon, oregano or basil to suit your taste.
Chicken: A whole spatchcocked chicken works best because it roasts more evenly and crisps up beautifully. You may use a regular whole chicken (without removing the backbone), but roasting time may be longer. Skin-on chicken breasts or thighs also work if you prefer pieces.
Garlic and lemon: Roast a halved head of garlic and a halved lemon alongside the bird, then squeeze the lemon and spread the softened roasted garlic over the finished chicken.
Optional add-ins: Add root vegetables or other favorites to the roasting pan—potatoes, carrots, cauliflower, asparagus, onions or celery all roast well. A pat of herb butter under the skin or on top of the bird adds richness.
Instructions to make this garlic herb roasted chicken
Dry brine your chicken
- Pat the chicken dry with paper towels. Season all over and inside the cavity with kosher salt and freshly ground black pepper. Place on a sheet tray lined with parchment and refrigerate, uncovered, for 2 hours or overnight to dry brine. This step is optional but improves flavor and crisps the skin.
Season and roast the chicken
- Preheat the oven to 425°F (220°C), using convection if available. In a small bowl, combine 1/4 cup extra-virgin olive oil, chopped parsley, thyme, finely chopped rosemary and 4 cloves grated or minced garlic. Season with kosher salt and black pepper and mix to combine.
- Place the spatchcocked chicken in a large baking dish or cast-iron pan that fits the bird. Tuck the halved head of garlic and halved lemon into the pan around the chicken. Pour the herb mixture over the chicken, rubbing it all over the skin so it’s evenly coated.
- Roast for 40–50 minutes, until the skin is deep golden and crispy and the thickest part of the breast reaches 165°F (74°C) on an instant-read thermometer. Juices should run clear when you cut between the leg and thigh. Halfway through, baste the bird with pan juices and rotate the pan if necessary for even browning.
Carve and serve
- Remove from the oven and let the chicken rest for about 15 minutes before carving. Serve with a squeeze of the roasted lemon and spoon any pan juices and softened roasted garlic over the carved pieces.
Tips, tricks and substitutions for the perfect roasted chicken
Why spatchcock the chicken?
- Spatchcocking (removing the backbone so the bird lies flat) shortens cooking time and helps all parts of the chicken cook evenly.
- Laying flat exposes more skin to direct heat, improving crispiness across the whole bird.
- No trussing or stuffing is required, and it’s easier to carve after roasting.
Why dry brine uncovered?
Dry brining infuses the meat with salt for better flavor and tenderness, while the uncovered resting time helps dry the skin so it crisps more readily during roasting.
What to serve with this roasted chicken
- Garlic Parmesan mashed potatoes
- Cream of mushroom soup (cream-free option)
- Fondant sweet potatoes with brown butter and sage
- Little gem Caesar salad with panko breadcrumbs
- Roasted butternut squash soup
- Stuffed honeynut squash with couscous and feta
- Citrus avocado salad with chili crisp
- Roasted hot honey Brussels sprouts
More favorite chicken recipes
- Chicken Schnitzel
- Old Bay Brown Butter Buffalo Grilled Wings
- One Pan Chicken and Potatoes
- Honey Braised Gochujang Chicken and Chickpeas
- One Pan Balsamic Calabrian Chicken with Cherry Tomatoes
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Garlic Herb Roasted Chicken
Ingredients
- 4 to 5 pound whole spatchcocked chicken
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 tablespoon dried parsley (or 1 tbsp fresh, chopped)
- 1 tablespoon dried thyme
- 1 tablespoon fresh rosemary, finely chopped
- 4 garlic cloves, minced or grated
- 1 head garlic, halved
- 1 large lemon, halved
Instructions
- Pat the chicken dry. Season all over and inside the cavity with kosher salt and pepper. Place on a parchment-lined sheet tray and refrigerate uncovered for 2 hours or overnight to dry brine (optional).
- Preheat oven to 425°F (220°C). In a bowl combine olive oil, parsley, thyme, rosemary and grated garlic. Season with salt and pepper.
- Place the chicken in a roasting pan or cast-iron skillet. Add the halved head of garlic and lemon around the bird. Rub the herb mixture all over the chicken.
- Roast 40–50 minutes until the skin is crispy and the breast reads 165°F (74°C) at the thickest point. Baste halfway through and rotate the pan for even browning if needed.
- Rest the chicken 15 minutes before carving. Serve with pan juices, a squeeze of roasted lemon and softened roasted garlic.
Nutrition
Calories: 129 kcal, Carbohydrates: 2 g, Protein: 0.4 g, Fat: 14 g, Saturated Fat: 2 g, Sodium: 4 mg (approximate).
Nutrition information is calculated automatically and should be used as an approximation.