Description
This recipe is the perfect blend of comfort and elegance. Juicy chicken, roasted garlic, and a flavorful herb butter come together to create a dish that is both simple enough for a family dinner and impressive enough for entertaining. With its rich aroma and golden, crispy skin, it’s a recipe that makes every occasion feel special.
Ingredients
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1 whole chicken (about 4–5 lbs), patted dry
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2 heads of garlic, tops sliced off
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1 stick (½ cup) unsalted butter, softened
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2 tablespoons olive oil
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2 teaspoons fresh rosemary, chopped
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2 teaspoons fresh thyme, chopped
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2 tablespoons fresh parsley, chopped
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1 teaspoon lemon zest
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Juice of ½ lemon
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1 teaspoon paprika
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1 teaspoon salt (plus more to taste)
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½ teaspoon black pepper
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1 onion, quartered
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2 carrots, cut into large chunks
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2 celery stalks, cut into large chunks
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Optional garnish: extra fresh herbs and lemon slices
Instructions
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Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, and wrap them in foil. Roast for 30–35 minutes until the cloves are soft and caramelized. Let cool, then squeeze the roasted cloves into a small bowl.
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In a mixing bowl, combine softened butter, roasted garlic, rosemary, thyme, parsley, lemon zest, lemon juice, paprika, salt, and pepper. Mash until smooth and creamy.
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Pat the chicken dry with paper towels. Gently loosen the skin over the breasts and thighs with your fingers. Spread half of the herb butter under the skin and rub the remaining butter over the outside of the chicken.
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Place onion, carrots, and celery in the bottom of a roasting pan to create a bed for the chicken. Position the chicken on top, breast-side up.
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Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes, or until a thermometer inserted into the thickest part of the thigh reaches 165°F (74°C). Baste halfway through with pan drippings.
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Remove from oven and let rest for 10–15 minutes before carving. Serve with roasted vegetables and pan juices.
Notes
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For a dairy-free version, substitute olive oil for butter.
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Tent the chicken with foil if the skin browns too quickly.
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Save pan drippings to make gravy or to drizzle over mashed potatoes.
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Leftover roasted garlic can be spread on bread or stirred into side dishes like mashed potatoes or pasta.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes