Description
Garlic Herb Roasted Chicken
Golden, juicy, and full of flavor, this garlic herb roasted chicken with charred lemons is a show-stopping dinner centerpiece! Perfect for family gatherings or a cozy meal.
Ingredients
2 whole Cornish hens (or small whole chickens, ~1.5 lbs each)
4 tbsp olive oil
4 tbsp butter, melted
4 garlic cloves, minced
2 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1 tsp dried oregano
Zest and juice of 1 lemon
Salt and black pepper to taste
2 lemons, halved (for roasting)
Fresh thyme sprigs (for garnish)
Directions
Preheat the oven: Preheat your oven to 425°F (220°C).
Prepare the marinade: In a bowl, mix olive oil, melted butter, garlic, thyme, rosemary, oregano, lemon zest, and juice.
Season the chickens: Pat the Cornish hens dry with paper towels. Rub the marinade all over the chickens, including under the skin for extra flavor. Season generously with salt and black pepper.
Roast: Place the hens on a baking dish or roasting pan. Add halved lemons to the pan (cut side up) and roast for 45–50 minutes, basting once or twice with the pan juices, until the chickens are golden brown and the internal temperature reaches 165°F (74°C).
Serve: Let the chickens rest for 10 minutes before serving. Garnish with fresh thyme sprigs and the roasted lemons.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 450 kcal per serving
Serve this with roasted veggies, mashed potatoes, or crusty bread for a comforting and elegant meal.
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Step-by-Step Guide
1. Preheat & Prep: Preheat oven to 425°F (220°C). Ensure your Cornish hens are fully thawed. Pat them completely dry with paper towels; this is crucial for crispy skin.
2. Make the Herb Butter: In a small bowl, combine the melted butter, olive oil, minced garlic, chopped thyme and rosemary, oregano, lemon zest, and lemon juice. Stir until it forms a fragrant, emulsified mixture.
3. Season & Flavor: Carefully loosen the skin over the breast and thighs of each hen by gently sliding your fingers underneath. Rub a generous amount of the herb butter mixture directly onto the meat under the skin. Rub the remaining mixture all over the outside of the birds. Season the entire exterior liberally with salt and pepper.
4. Roast to Perfection: Place the hens breast-side up in a roasting pan or baking dish. Arrange the lemon halves, cut-side up, around them. Roast for 45-50 minutes, basting the hens with the pan juices halfway through cooking. The chicken is done when the skin is deeply golden and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
5. Rest & Carve: Transfer the hens to a cutting board, tent loosely with foil, and let them rest for a full 10 minutes. This allows the juices to redistribute, ensuring moist meat. Carve and serve.
Serving Suggestions
Plate the carved chicken with the pan-roasted lemon halves for squeezing. This dish pairs beautifully with simple sides that soak up the flavorful juices: creamy mashed potatoes, buttery roasted vegetables (like carrots, Brussels sprouts, or asparagus), or a crisp green salad. Don’t forget a loaf of warm, crusty bread to mop up every last bit from the plate.
How-to Summary
Dry the hens, make a garlic-herb butter, rub it under and over the skin, season well, and roast at 425°F with lemons until golden and the internal temperature reaches 165°F. Always let it rest before carving.
Frequently Asked Questions
Can I use a whole chicken instead of Cornish hens? Absolutely. A 4-5 lb whole chicken will work. Increase the roasting time to about 1 hour 20 minutes, or until it reaches 165°F in the thigh.
How do I store and reheat leftovers? Store leftover meat in an airtight container in the fridge for up to 3 days. Reheat gently in a covered dish in the oven at 325°F or in a skillet with a splash of broth to prevent drying out.
Can I use dried herbs instead of fresh? Yes, but use 1/3 the amount as dried herbs are more potent. For this recipe, use about 2 tsp dried thyme and 1 tsp dried rosemary.
Why is my chicken skin not crispy? The most common reason is not patting the skin dry before applying the butter. Also, ensure your oven is fully preheated and avoid overcrowding the pan.
What does basting do, and is it necessary? Basting helps keep the surface moist and promotes even, golden coloring. It’s recommended for the best results, but if you skip it, the chicken will still cook through.
Common Mistakes to Avoid
- Skipping the Dry Step: Applying herb butter to wet skin leads to steaming, not roasting, resulting in soggy skin.
- Not Seasoning Under the Skin: Rubbing the herb butter directly on the meat is where the deep flavor comes from.
- Cutting Immediately After Roasting: Skipping the rest period causes the flavorful juices to run out onto the cutting board, leaving the meat dry.
- Using a Cold Baking Dish: Placing cold birds on a room-temperature pan can affect initial cooking. Let your pan warm in the oven for a minute if possible.
Conclusion
This Garlic Herb Roasted Chicken is more than a recipe; it’s a reliable technique for creating an impressive, flavorful main course with minimal fuss. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly juicy interior and a spectacularly crispy, herb-infused crust every time. It’s a timeless dish guaranteed to become a staple in your home cooking repertoire.