Step 1 of 13
Herb & Garlic Roasted Chicken
Preheat the oven to 425°F.
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Step 2 of 13
Herb & Garlic Roasted Chicken
Line a baking sheet with aluminum foil, and position a wire rack in the pan.
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Step 3 of 13
Herb & Garlic Roasted Chicken
Remove and discard the giblets from the cavity of the chicken.
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Step 4 of 13
Herb & Garlic Roasted Chicken
Liberally season the chicken inside and out with salt and black pepper.
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Step 5 of 13
Herb & Garlic Roasted Chicken
Place the softened butter in a medium bowl.
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Step 6 of 13
Herb & Garlic Roasted Chicken
Finely grate or press the garlic clove into the bowl of butter.
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Step 7 of 13
Herb & Garlic Roasted Chicken
Remove the stems from the rosemary and thyme. With a sharp knife, mince rosemary, thyme, parsley, and dill.
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Step 8 of 13
Herb & Garlic Roasted Chicken
Stir the garlic and herbs into the butter with a fork.
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Step 9 of 13
Herb & Garlic Roasted Chicken
With clean hands, rub the herb-garlic butter over the surface of the chicken and under the breast skin.
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Step 10 of 13
Herb & Garlic Roasted Chicken
Place the chicken on the wire rack breast side up. Tie the legs securely together with kitchen twine, and tuck the wing tips beneath the body of the chicken.
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Step 11 of 13
Herb & Garlic Roasted Chicken
Roast the chicken on middle rack of oven until the thickest part of the chicken breast reaches an internal temperature of 160°F, 60-80 minutes.
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Step 12 of 13
Herb & Garlic Roasted Chicken
Check to see that chicken is done. Remove from oven or add time as needed.
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Step 13 of 13
Herb & Garlic Roasted Chicken
Allow chicken to rest for 10 minutes before carving and serving. Leftovers may be refrigerated for 3-4 days or frozen for up to 2 months.