Garlic & Herb Roasted Chicken
A delicious and easy-to-follow garlic and herb roasted chicken recipe that is completely dairy-free and perfect for family gatherings.
Ingredients
Main Ingredients
- 1 whole whole chicken (3-4 lbs)
- 4 cloves garlic, minced
- 2 tablespoons olive oil Can be swapped for avocado oil.
- 1 tablespoon fresh rosemary, chopped Can substitute 1 teaspoon dried rosemary.
- 1 tablespoon fresh thyme, chopped Can substitute 1 teaspoon dried thyme.
- 1 to taste Salt and pepper
- 1 whole lemon, zested and juiced Can be exchanged for limes if preferred.
- Optional: vegetables (carrots, potatoes, or onions) For roasting alongside.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Pat the whole chicken dry with paper towels, season the cavity with salt and pepper, and add half of the minced garlic and lemon halves inside.
- In a bowl, combine the olive oil, remaining garlic, rosemary, thyme, lemon zest, and lemon juice. Mix well.
- Rub the herb mixture all over the chicken, making sure to cover every inch.
Roasting
- If using, arrange your chopped vegetables in a roasting pan.
- Place the chicken on top of the vegetables.
- Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the oven and let it rest for at least 10 minutes before carving.
Notes
For best results, dry the chicken thoroughly and allow a proper resting time after cooking to retain juices. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.