Usually I would make a roast chicken that’s nothing less than spicy. However, this time I kept it simple. Not everyone wants things spicy I guess. But also the leftovers from this Perfect Garlic Herb Roast Chicken can be used in other dishes too.
It’s why I thought I want to keep this Garlic Herb Roast Chicken simple. I will post another recipe soon and that one will definitely have loads of spice.
This Chicken goes so well with my Scalloped Potatoes and some roast veggies or a fresh salad. I’m drooling just thinking about it.
Perfect Garlic Herb Roast Chicken
I used a method where I rub soft garlic butter under the skin of the chicken. This way you do get a lot more flavour in the chicken.
Well, as you all know a roast chicken will never really have the flavor seeping all the way through the chicken. Trust me I have tried other methods too.
The idea of rubbing the butter I got from watching a whole lot of Bill Granger’s cooking shows. I think I was still a whole lot younger then too…haha! Only he didn’t use butter if I remember correctly.
I think he actually stuffed some ricotta cheese or something similar under the skin. Ever since it’s how I have been making whole roast chicken.
Soft butter works better rather than melted butter. So ensure that you are not melting your butter all the way through, if warming in the microwave.
Usually I take my butter out the fridge about an hour before using it. If you have forgotten or don’t have time you can pop the butter into the microwave at 10 second increments.
Although I used thyme for this Garlic Herb Roast Chicken you can use rosemary or whatever other herbs you prefer. I am not a fan of rosemary, not that I don’t ever use it. But if you ask me to choose between rosemary and thyme. No doubt I will go for thyme.
Thyme is one of my favorite herbs. I am obsessed with thyme. I have at least 2 or 3 packets of thyme in my fridge at any given time. There’s just something special about it.
Like I say with most of my recipes you can play around with the quantities of ingredients. Do what works for you. I am a homecook that’s been cooking for a long time so it’s easier for me to just dump stuff together.
I only started focusing on truly measuring ingredients of late for the sake of my blog.
When cooking the chicken in the oven it is first cooked at a high temperature, to crisp up the skin.
The temperature is then lowered to ensure the chicken cooks slow enough for it to cook all the way through. You cannot rush cooking a whole chicken in the oven.
I am far too scared to eat chicken that has even the slightest bit of pink. Depending on the size of your chicken and your oven you may need to adjust the cooking times a little.
I hope you love this recipe as much as we do. If you do give it a try please drop me a comment and a star rating.
More Chicken Recipes for you:
Perfect Garlic Herb Roast Chicken
- 1 x 1.5kg or 3.3 pound whole chicken
- 100 gram/7 tbsp butter soft
- 2 tbsp olive oil
- 2 tsp fresh thyme leaves
- 1 tbsp fresh parsley
- 3 large cloves garlic minced
- 1 small lemon
- 5 sprigs thyme
- 3/4 tsp salt
- 1/2 tsp pepper
- 1 tsp chicken spice (optional)
- 1 cup low sodium chicken broth/stock
- Preheat oven to 220 degrees Celsius or 428 degrees Farenheit
- Pat the chicken dry with paper towels and set aside
- In a bowl mix the butter, garlic, thyme leaves, salt, pepper and parsley
- Loosen the skin on the chicken gently, I used my clean finger. But you can also use a thin long dessert spoon. Rub the garlic butter under the skin of the chicken. Ensure it's evenly spread across the whole chicken
- Rub the chicken spice on the skin of the chicken. Drizzle the olive oil over the chicken. Cut the lemon in four pieces and place it in the cavity of the chicken with the sprigs of thyme. Place it in an ovenproof dish. Tie the legs with some string and tuck the wings under the chicken
- Pour the chicken stock into the pan. Bake in the oven at 220 degrees Celsius for 20 minutes
- Reduce temperature to 180 degrees Celsius/356 degrees Farenheit and cook for a further 1 hour and 10 minutes or until the juices run clear. Pull the leg gently from the body and pierce a little hole between it to check if the juices run clear
- Allow the chicken to stand for at least 15 minutes before carving
- The remaining juice in the pan can be turned into a gravy. You can add a tablespoon of butter and a tablespoon of flour to a saucepan, make a roux, and pour the juices from the pan in together with more water or chicken stock to thin it out
- You can use other fresh herbs instead of thyme if you prefer
- I prefer to drizzle the remaining liquid over the chicken when serving, if I don't make a gravy with it
- The chicken spice is optional. I used the Robertson's brand but feel free to use whatever you have or you can totally leave it out