Golden, juicy, and deeply flavorful—this herb-roasted chicken is the ultimate centerpiece meal.
This Garlic-Herb Whole Roasted Chicken is everything a good Sunday dinner should be: warm, comforting, and delicious enough to make the whole kitchen smell incredible. Butter and fresh herbs tucked under the skin keep the meat juicy and flavorful, while the pan sauce—infused with roasted garlic, chicken drippings, and a touch of onion—takes it over the top.
Whether you’re hosting friends, feeding family, or just planning for great leftovers, this roast chicken is a winner. It’s simple, satisfying, and makes the most of wholesome ingredients you probably already have on hand.
Quick Look:
- Prep Time: 15 minutes + 15–20 minutes resting time
- Cook Time: 1½ hours
- Serves: 6
Ingredients:
- 1 large white onion, cut into thick slices
- 1 (5–6 lb) whole chicken
- Sea salt and black pepper, to taste
- 1 small container fresh poultry herbs (thyme, rosemary, and sage), divided
- ¼ cup unsalted butter, room temperature
- 6–8 cloves garlic, finely minced, divided
- 1 cup sugar-free organic chicken broth
How to Make It:
- Prep the oven and pan:
Preheat your oven to 425°F. Arrange the onion slices in the bottom of a large, oven-safe 12” skillet or roasting pan with high sides. - Prepare the chicken:
Remove the neck and giblets from the chicken and discard. Pat the chicken dry with paper towels. Place it breast-side up on top of the onion slices. Season generously with salt and black pepper. - Make the herb butter:
Strip the leaves from about one-third of the herb bundle (thyme, rosemary, and sage). Roughly chop and combine with softened butter and half of the minced garlic. Stir to mix. - Stuff and season the bird:
Gently loosen the skin over the chicken breasts and tuck pieces of the herb butter underneath. Rub the remaining garlic inside the cavity and stuff with the rest of the fresh herbs. Tie the legs together with kitchen twine. - Add broth and roast:
Pour the chicken broth into the skillet around the chicken. Roast for about 1½ hours, or until a thermometer inserted into the thickest part of the thigh reaches 165°F.
Tip: Check the skin after 1 hour—if it’s getting too brown, tent the bird loosely with foil for the remaining cook time. - Rest and reduce:
Transfer the roasted chicken to a platter, tent with foil, and let rest for 15–20 minutes before carving. Meanwhile, discard the onion slices and place the skillet on the stove over medium-high heat. Scrape up any browned bits and simmer until the sauce is reduced by half. Season to taste. - Serve:
Carve the chicken and spoon warm pan sauce over each serving. Pair with your favorite side dishes and enjoy.
Serving Ideas:
- Garlic mashed potatoes or cauliflower mash
- Roasted carrots, Brussels sprouts, or green beans
- A crisp green salad with lemon vinaigrette
- Warm, crusty bread to soak up the pan sauce
Tips & Leftover Ideas:
- Leftover chicken is perfect for salads, wraps, or adding to soups.
- Use the carcass to make homemade chicken stock—just simmer with aromatics and water for a few hours.
- Swap out the herbs for whatever’s fresh—try tarragon, marjoram, or even lemon zest for variation.
This Garlic-Herb Roasted Chicken is a timeless classic made simple. With crisp skin, juicy meat, and a rich pan sauce, it’s a dish that feels comforting and celebratory all at once—perfect for holidays, Sunday suppers, or a cozy night in.
