Garlic Herb Roasted Chicken

Name: Garlic Herb Roasted Chicken
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Cuisine: World Cuisine
Ingredients: 6 pounds whole chicken; 1 tablespoon olive oil; 1/2 cup garlic butter (melted); 1 1/2 cups dry white wine (room temperature); 3 tablespoons all-purpose seasoning; 3 teaspoons smoked paprika (regular paprika works); 3 teaspoons garlic powder; 3 teaspoons onion powder; 2 teaspoons salt (or to taste); 2 teaspoons black pepper (or to taste); 2 whole dry bay leaves crushed up; 3-4 sprigs of fresh rosemary; 10-12 sprigs fresh thyme – divided (separate the leaves from the stems and leave the remaining half as is.); 2 ears corn on the cob (chopped into 1 inch round pieces); 1 medium-large russet potato (diced in 1-½ pieces); 2 medium carrots (cut up); 2 heads garlic (roughly peeled and cut horizontally through the middle crosswise). You can use 20-24 peeled individual garlic cloves.

18 steps

Prep:20minCook:1h 25min

This simple (but not basic) garlic-herb roasted chicken is infused with white wine and my homemade garlic herb butter is one of my fave roast chicken recipe. It roasts up perfect every time – juicy with crispy skin and loads of pan juices that you can enjoy as is or you can turn into a delicious gravy. Andddddd the veggies, especially the fresh corn will sopped up that delicious pan juice and hunnnay——It’s everythang!!!!

Updated at: Thu, 17 Aug 2023 11:26:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories1353.5 kcal (68%)

Total Fat92.4 g (132%)

Carbs27.3 g (11%)

Sugars2.3 g (3%)

Protein87.7 g (175%)

Sodium5170.9 mg (259%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 poundswhole chicken

1 tablespoonolive oil

½ cupgarlic butter

melted

1 ½ cupsdry white wine

room temperature

3 tablespoonsall-purpose seasoning

3 teaspoonssmoked paprika

regular paprika works

3 teaspoonsgarlic powder

3 teaspoonsonion powder

2 teaspoonssalt

or to taste

2 teaspoonsblack pepper

or to taste

2dry bay leaves

whole, crushed up

3 sprigsfresh rosemary

10 sprigsfresh thyme

divided, separate the leaves from the stems and leave the remaining half as is

2 earscorn on the cob

chopped into 1 inch round pieces

1russet potato

medium-large, diced in 1- 1/2 pieces

2carrots

medium, cut up

2 headsgarlic

roughly peeled and cut horizontally through the middle crosswise, You can use 20-24 peeled individual garlic cloves

Instructions

Step 1

Remove neck and gizzard from inside the cavity and set them aside.

Step 2

Spatchcock Chicken (written instructions are below or you can watch a how-to video here).

Step 3

Now, remove any excess fat and leftover feathers and discard.

Step 4

Place the chicken in a large bowl and rinse the whole choice in vinegar and water solution. Allow the bird to sit in the solution for at least 30 seconds, then drain. Rinse at least twice under cool running water, then drain.

Step 5

Pat dry with clean paper towels. Check for any liquid that might have settled at the bottom of the bowl and drain it then continue to pat pat down the chicken.

Step 6

Add olive oil, melted butter, 1 cup of wine, fresh thyme leaves, and all your seasoning in a medium-sized bowl and mix to combine.

Step 7

Loosen up the skin on the chicken. You’ll be able to slide your fingers under the skin at the openings. Wiggle your fingers in and slide them all around to loosen that skin right up. Pour the buttery seasoning mixture underneath the skin.

Step 8

Drizzle the remaining seasoning mixture over the skin to coat and place one head of garlic, rosemary, and thyme in the cavity.

Step 9

Cover the bowl with cling wrap and place in refrigerator overnight to marinade. The longer it sits in the marinade, the more flavorful the roasted chicken will be.

Step 10

Remove chicken from the refrigerator and allow the chicken to sit on the counter for 30 minutes to an hour or to come down to room temperature before cooking. This allows the meat to cook more evenly, and fewer juices leak out or evaporate during cooking.

Step 11

Preheat oven to 430°F | 220°C (400°F or 200°C fan-forced).

Step 12

Line a baking tray with parchment paper or foil, lightly grease a roasting pan, and set aside.

Step 13

Line the bottom of the roasting pan, tray, or large ovenproof skillet with corn, potatoes, and carrots.

Step 14

Place the chicken breast side up on the bed of veggies. Add the remaining thyme and rosemary around the chicken in the pan.

Step 15

Cover with foil and transfer to the oven.

Step 16

Roast for 1 hour and 15-20 minutes basting every 30 minutes until it’s cooked through and arrived at an internal temperature of 165 degrees Fahrenheit.

Step 17

Baste again, then increase your oven temperature to 500 degrees (broil-settings. Roast the chicken for an additional 3-5 minutes, until golden.

Step 18

Remove from the oven, tent with foil, and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices.

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