Press "Enter" to skip to content

Garlic and Herb Roasted Whole Chicken

This flavourful chicken recipe is a true home run. It’s the perfect choice for a nice Sunday dinner with friends and family. Plus, you can use the leftovers to make a delicious homemade chicken stock or shred the remaining meat to use in a quick soup or salad recipe the next day.

The onion in this recipe serves two purposes: It raises the chicken out of the juices while it cooks and it imparts a lovely flavor to the pan sauce. After cooking, the onion is discarded, rather than eaten, to keep the overall carb count low. If you would like to omit the onion completely, you can replace the onion slices with ovenproof metal cookie cutters to lift the chicken while it cooks.

Check out some of our trending chicken recipes this week:

100+ Easy and Healthy Slow Cooker Chicken Recipes

Sweet Potato BBQ Chicken Pizza

Low Carb Green Beans, Chicken and Grapefruit Salad

Creamy Keto Chicken Florentine

How to make Garlic and Herb Roasted Whole Chicken

Garlic and Herb Roasted Whole Chicken 1
  • Prep time: 15 minutes + rest time (15-20 minutes)
  • Cook time: 1½ hours
  • Serves: 6

What You’ll Need:

  • 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, & sage), rinsed and divided
  • ¼ c. unsalted butter, room temperature
  • 6-8 cloves garlic, finely minced, divided
  • 1 c. sugar-free organic chicken broth 

How To Make Garlic and Herb Roasted Whole Chicken

  1. Preheat oven to 425° F and arrange onion slices in bottom of a large, heavy-duty 12” skillet with high sides.
  2. Remove and discard neck and giblets from chicken and place bird breast-side up on top of onion slices in skillet. Pat chicken dry with paper towels and generously season the outside with salt and black pepper. 
  3. Separate out approximately 1/3 of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.
  4. Add the softened butter, half the minced garlic, and the chopped fresh poultry herbs in a small bowl and stir to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat. 
  5. Massage the remaining minced garlic inside the cavity of the bird before stuffing with the remaining fresh poultry herbs. Secure legs together with kitchen string, and then add the chicken broth to the skillet.
  6. Place skillet in pre-heated oven and roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° F. Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15-20 minutes. 
  7. Remove skillet from oven and carefully transfer chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15-20 minutes.
  8. While the chicken rests, discard the onion slices in the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon to remove the browned bits. Continue cooking until the liquid is reduced by one half. Once reduced, taste and season with salt and black pepper, if desired.
  9. To serve, carve the chicken and top each serving with a spoonful of the warm pan sauce. Enjoy!
Yield: SERVES: 6

Garlic and Herb Roasted Whole Chicken

Roasted Chicken

This flavorful chicken recipe is a true home run. It's the perfect choice for a nice Sunday dinner friends and family. Plus, you can use the leftovers to make a delicious homemade chicken stock or shred the remaining meat to use in a quick soup or salad recipe the next day.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Additional Time 20 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 1 large white onion, cut into thick slices
  • 1 pc. 6lb whole chicken
  • Sea salt and black pepper, to taste
  • 1 small container fresh poultry herbs (thyme, rosemary, and sage) rinsed and divided 1/4 cup unsalted butter, room temperature
  • 6-8 cloves garlic, finely minced, divided
  • 1 cup sugar-free organic chicken broth

Instructions

  1. Preheat oven to 425F and arrange onion slices in bottom of a large, heavy-duty 12" skillet with high sides.
  2. Remove and discard neck and giblets from chicken and place bird breast-side up on top of onion slices in skillet. Pat chicken dry with paper towels and generously season the outside with salt and black pepper.
  3. Separate out approximately 1/3 of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.
  4. Add the softened butter, half the minced garlic, and the chopped fresh poultry herbs in a small bowl and stir to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat.
  5. Massage the remaining minced garlic inside the cavity of the bird before stuffing with the remaining fresh poultry herbs. Secure legs together with kitchen string, and then add the chicken broth to the skillet.
  6. Place skillet in pre-heated oven and roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° F. Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15-20 minutes.
  7. Remove skillet from oven and carefully transfer chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15-20 minutes. 

  8. While the chicken rests, discard the onion slices in the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon to remove the browned bits. Continue cooking until the liquid is reduced by one half. Once reduced, taste and season with salt and black pepper, if desired. 

  9. To serve, carve the chicken and top each serving with a spoonful of the warm pan sauce. Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 1299Total Fat: 70gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 420mgSodium: 578mgCarbohydrates: 3.7gFiber: 2gSugar: 1.7gProtein: 125g

Did you make/like this recipe?

Please leave a comment on the blog or share a photo on Pinterest

SPONSORED CONTENT

Doctors Schocked! Erases fat like it never existed...

This mysterious liquid allows you to erase fat instantly, like it never existed...

Literally within days, your metabolism will be working like it did when you were 20 years old!

Just 10 drops of this can melt up to 56 pounds in just a few months.

With no side effects, no stomach upset, and no long-term unknown health risks.

Dr. Oz, says it could be the obesity killer. Click here to learn what this is...

SPONSORED CONTENT

Normalize blood sugar in 3 weeks

This SHOOK my understanding of sugar...

In Kalimantan, a city in Indonesia. There is NOT ONE overweight person!

Even though they eat ungodly amounts of sugar!

I couldn't wrap my head around it, and it's been bugging me ever since.

This was what was shared on primetime tv. There was a rare ingredient they included in every meal…

That's clinically proven to normalize blood sugar in as fast as 3 weeks.

I was skeptical at first… but wait until you see the proof right here.

You'll discover studies made by UCLA, Gachon University, and Pennington Biomedical Research Center proves that after eating this rare "Insulin-Like" fruit will reduce your fasting blood sugar levels…

  • Helps your pancreas to produce more insulin
  • Lowers your blood sugar levels before and after every meal!

Just imagine how much ice-cream you could have eaten if you had this...

See This Rare "Insulin-Like" Fruit Balance Blood Sugars In 3 Weeks

Skip to Recipe
>