Name: Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: Varies
Cuisine: American
Ingredients: 1 whole chicken 5-6 lbs is best; 1/2 cup salted butter; 1 tsp adobo; 2 tsp salt; 1 tsp paprika; 1 tsp garlic powder; 1/2 tsp pepper; 1/2 lemon, juiced; 1 tsp lemon zest; 4 springs thyme chopped fine; 4 sprigs rosemary chopped fine; 4 sprigs oregano chopped fine; 2 tbsps olive oil; 2 tsps paprika; 1 tsp salt

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Roasted Garlic & Herb Whole Chicken is the kind of dish that brings people together. The aroma of savory herbs mingling with the rich scent of roasted garlic as it fills your kitchen is nothing short of heavenly. This recipe doesn’t just serve as a delightful Sunday dinner; it’s a celebration of home-cooked comfort food that can whisk you away to family gatherings, cozy dinners, and hearty laughs. Each bite is tender, flavorful, and simply unforgettable.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Roasted Garlic & Herb Whole Chicken (Sunday Dinner)
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Roasted Garlic & Herb Whole Chicken (Sunday Dinner)

Roasted Garlic & Herb Whole Chicken (Sunday Dinner)

When I first tried my hand at roasting a whole chicken, I was pleasantly surprised at how straightforward and rewarding the process was. Nothing beats the satisfaction of preparing a show-stopping meal that looks and tastes like it came from a high-end restaurant but is made from the comfort of your own home. With just a handful of ingredients and some simple techniques, you can create a Roasted Garlic & Herb Whole Chicken that’s sure to impress everyone around the table. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Just 20 minutes of prep and about an hour of hands-on cooking. Perfect for busy evenings!
Irresistible Flavor: The rich garlic and fresh herb blend ensures each bite is loaded with delightful taste.
Eye-Catching Appeal: This golden-brown bird makes an impressive centerpiece for any dinner table.
Flexible Serving: Perfect for Sunday dinners, holiday feasts, or any weeknight meal.
Diet-Friendly Options: Easy to tweak for gluten-free or dairy-free meals by following simple adjustments.

Ingredients You’ll Need

1 whole chicken (5-6 lbs): A fresh chicken is key for maximum juiciness. Organic chickens often yield better taste.
1/2 cup salted butter: This will create a luscious compound butter, rich in flavor. Unsalted butter can be used, just add a pinch of extra salt.
1 tsp adobo seasoning: A wonderful spice mix that adds depth. You can substitute with a blend of garlic powder, onion powder, and paprika if needed.
2 tsp salt: Essential for enhancing the chicken’s natural flavor. Adjust according to taste preferences.
1 tsp paprika: This adds a mild smokiness and vibrant color. Smoked paprika offers a different, delightful twist!
1 tsp garlic powder: Enhances the garlic flavor without any chopping. Fresh minced garlic can also work—just use a bit more.
1/2 tsp pepper: Black pepper adds a pleasing kick. Try white or cayenne pepper for a different heat profile.
1/2 lemon, juiced: Fresh lemon juice brightens the dish and balances the richness.
1 tsp lemon zest: The zest brings in a fragrant citrus note that’s irresistible.
4 sprigs thyme, chopped fine: Fresh thyme imparts an aromatic quality. Dried thyme can work in a pinch—just use a bit less.
4 sprigs rosemary, chopped fine: Adds a fragrant, earthy note. Dried rosemary is stronger, so use sparingly.
4 sprigs oregano, chopped fine: Fresh oregano lends a slightly sweet flavor. Dried oregano is okay if fresh isn’t available.
2 tbsps olive oil: This is for rubbing on the chicken, helping the seasonings to stick. Use extra virgin olive oil for the best flavor.
2 tsps paprika (for rubbing): This additional paprika adds color and depth to the chicken skin.
1 tsp salt (for rubbing): A second dose of salt ensures an even season throughout.

How to Make Roasted Garlic & Herb Whole Chicken (Sunday Dinner)

Prepare the Chicken: Start by preheating your oven to 350°F (175°C). Rinse the whole chicken under cold running water and pat it dry with paper towels. This helps to achieve a crispy skin once roasted.
Make the Compound Butter: In a bowl, combine 1/2 cup salted butter with adobo seasoning, 2 teaspoons salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon pepper, lemon juice, lemon zest, thyme, rosemary, and oregano. Mix until well combined. Chill this mixture in the freezer for about 10 minutes until it firms up.
Rub and Season the Chicken: While the compound butter is chilling, mix the remaining 2 tablespoons olive oil with 2 teaspoons paprika and 1 teaspoon salt in a separate bowl. Check on your chicken, then coat it thoroughly with this rub, ensuring every crevice gets some love.
Smear the Butter: Once your compound butter is firm, carefully loosen the skin on the chicken breast with your fingers, being careful not to tear it. Smear the herb butter beneath the skin all over the chicken. It’s okay if it looks a bit lumpy; that’s the goodness you want!
Cook the Chicken: Place the seasoned chicken in a roasting pan, breast side up, and roast in the preheated oven for about 45 minutes, or until the internal temperature reaches 165°F (74°C). If you have a meat thermometer, it’s wise to check the thickest part of the thigh, avoiding the bone.
Add Flavors: About 10 minutes before the chicken is done, carefully remove the butter juices that have accumulated in the pan. Pour these delectable juices over the chicken for extra flavor, then increase the oven temperature to 400°F (200°C). This will give the skin that crispy, golden finish.
Rest and Serve: Once your chicken is done, pull it from the oven and let it rest for about 10-15 minutes. This step is crucial; it allows the juices to redistribute. Carve and serve with your favorite sides for a classic Sunday dinner experience!

Storing & Reheating

To store leftover roasted chicken, let it cool to room temperature before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. When reheating, warm it in the oven at 350°F (175°C) for about 20 minutes or until heated through. Keep in mind that reheating can dry the chicken out a bit, so adding a splash of broth during reheating can help maintain its moisture.

Chef’s Helpful Tips

Be careful not to overstuff the butter under the skin; it should slide easily but not tear. If it does, don’t worry; just coat it well on the outside instead!
Always let your chicken come to room temperature before cooking. This ensures even cooking throughout.
Consider cooking veggies—like potatoes, carrots, and onions—in the roasting pan alongside your chicken. They’ll absorb all those delicious drippings!
Enhance your chicken’s flavor even further by brining it in a saltwater solution a few hours before cooking. Just be sure to adjust your added salt accordingly!
If you’re feeling adventurous, try swapping out the herbs for what you have on hand. Basil or tarragon can also work wonders.

If you’re looking for something heartwarming and soul-satisfying, this Roasted Garlic & Herb Whole Chicken is a fantastic option. Each step can be tailored to your taste, encouraging you to get creative while staying rooted in tradition. Don’t hesitate to experiment with different herbs or spices—and let the aroma guide your culinary journey! You’ll find that even as a novice, there’s nothing like the joy that comes from creating a beautiful, delicious meal for those you love. Enjoy every savory bite!

Recipe FAQs

How do I know when my chicken is done cooking?

The best way to check for doneness is by using a meat thermometer. Insert it into the thickest part of the thigh without touching the bone; it should read 165°F (74°C) for safe consumption. If you don’t have a thermometer, the juices should run clear when you pierce the meat.

Can I use dried herbs instead of fresh?

Absolutely! Dried herbs are more concentrated, so you should use about one-third the amount of fresh herbs. If the recipe calls for 4 sprigs of fresh rosemary, for example, about 1 teaspoon of dried rosemary will do the trick.

Can I prepare the chicken ahead of time?

You can assemble the chicken and prepare the compound butter the day before. Just store the butter in the fridge and apply it under the skin before roasting. This can help develop even deeper flavors!

What are some good sides to serve with roasted chicken?

Classic sides like roasted vegetables, mashed potatoes, or a fresh garden salad pair beautifully. You can also serve it with rice or quinoa to soak up those delicious juices.