American 90 min

Garlic Herb Roasted Chicken

Name: Garlic Herb Roasted Chicken
Total time: 90 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 whole chicken (3.5–4 lbs); 4 tablespoons unsalted butter, softened; 4 cloves garlic, minced; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon fresh thyme leaves; 1 tablespoon fresh parsley, chopped; 1 teaspoon lemon zest; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 lemon, halved; 1 head garlic, halved crosswise; Fresh herb sprigs for stuffing; 1 tablespoon olive oil

healthygluten-freehigh-protein

Ingredientsfor 2

420

Cal

46g

Protein

Carbs

26g

Fat

11 whole chicken (3.5–4 lbs)
24 tablespoons unsalted butter, softened
34 cloves garlic, minced
41 tablespoon fresh rosemary, finely chopped
51 tablespoon fresh thyme leaves
61 tablespoon fresh parsley, chopped
71 teaspoon lemon zest
82 teaspoons kosher salt
91 teaspoon black pepper
101 lemon, halved
111 head garlic, halved crosswise
12Fresh herb sprigs for stuffing
131 tablespoon olive oil

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Instructions

1
Remove chicken from the refrigerator 30 minutes before cooking. Preheat oven to 425°F. Mix softened butter with minced garlic, rosemary, thyme, parsley, and lemon zest. Loosen the skin over the breast and thighs by gently sliding your fingers underneath; spread the compound butter directly on the meat under the skin. Rub olive oil over the outside of the skin. Season all over, including the cavity, with salt and pepper.
2
Stuff the cavity with the halved lemon, halved garlic head, and any remaining herb sprigs. Tie the legs together with kitchen twine. Place breast-side up on a rack in a roasting pan.
3
Roast at 425°F for 60–75 minutes until the skin is deeply golden brown and crackling crisp, the juices run clear when you pierce the thigh, and an instant-read thermometer reads 165°F in the thickest part of the thigh away from bone. Rest the chicken, uncovered, for 15 minutes before carving — the internal temp will rise to 170°F during resting.