A super easy and delicious garlic herb roast chicken served with roasted veggies and gravy made from pan drippings. Perfect family meal! The recipe involves roasting garlic, preparing the chicken with a flavorful rub, and cooking it alongside veggies for a hearty meal.
1: Roast your garlic by cutting the head of garlic, adding olive oil, and covering in foil. Roast on 350° for 15-30 minutes depending on size.
2: Prep chicken by washing and removing insides, setting innards aside.
3: Butterfly the chicken using kitchen shears to remove the spine.
4: Towel dry the chicken and set it aside.
5: Make the rub by adding the seasonings to a small bowl, squeezing the roasted garlic cloves, and mixing into a thick paste.
6: Spread the rub mixture generously all over the chicken, including under the skin.
7: Increase the oven temperature to 425°.
8: Cut veggies into 1-2” wedges, add to the bottom of the roasting pan with innards, whole sprigs of rosemary, thyme stems, and the rest of the rub.
9: Tie chicken wings and legs with cook-safe thread to avoid burning.
10: Roast for 15 minutes per pound of chicken, ensuring to pour excess drippings into a saucepan at the 45-minute mark to make gravy.
11: Check internal temperature is 165° using a meat thermometer placed in the thigh without touching the bone.
12: Once cooked, remove from oven and serve with roasted veggies and gravy.
