A scrumptious roasted chicken might do the job when the days are long but you still want to make some healthful food. This recipe for roast chicken with garlic and herbs and seasonal veggies is everything you could want in a dinner. A well-prepared roasted chicken is simple to prepare, and once it’s in the oven, you can leave it for at least an hour without worrying about it. Just like a wonderful life, this chicken meal is delicious.


If you want your chicken to cook evenly, remove the backbone and the wishbone before flattening it. Using the butterfly method guarantees even cooking. The skin may be made crispier by rubbing it with salt and pepper and then resting it uncovered in the refrigerator for a while. You can still make the gravy while the chicken is resting on the garlic and lemon, but you won’t have to fill it. Whether or not potatoes were included in the roast, they would go well with the roast, as would rice.

Never before has it been so simple to prepare a delicious meal on a weeknight. Enjoy the chicken with a side of seasonal veggies roasted with garlic and herbs.

Garlic and herb roast chicken recipe


Recipe by Jessica Alberts

Course: Dinner

Cuisine: Global

Difficulty: Easy

Prep time: 10 minutes

Cooking time: 1 hour 20 minutes

Servings: 6

Total time: 1 hour 30 minutes


  • 1 whole chicken

  • 1⁄4 cup unsalted butter, melted

  • 3 tbsp. olive oil

  • 1⁄4 cup white wine (optional)

  • 1 lemon, halved

  • salt and freshly ground pepper, to taste

  • 2 tbsp. mixed herbs, dried of fresh

  • 4 cloves garlic, minced

  • 1 head garlic, roughly peeled and cut in half horizontally

  • 3 sprigs fresh whole rosemary

  • 1 red onion, roughly chopped

  • 2 carrots, peeled and roughly chopped

  • 1 sweet potato, peeled and cut into cubes

  • 1⁄2 pumpkin, peeled and cut into cubes


  • Preheat oven to 200°C and a line a baking tray with foil, or lightly grease a roasting pan.
  • Rinse the chicken and pat dry with paper towel.
  • Mix the melted butter, olive oil, wine (if using) and the juice of the lemon together.
  • Rub the butter mixture all over the chicken, making sure to get under the skin and inside the cavity.
  • Season liberally with salt and pepper and mixed herbs.
  • Rub the minced garlic over the chicken, mixing all ingredients together over the chicken. Add garlic under the skin.
  • Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the leftover whole lemon.
  • Add the vegetables and onion to the baking tray with the chicken.
  • Roast for 1 hour and 15-20 minutes (depending on the size of your chicken), basting half way through cooking time.
  • Remove the chicken and vegetables from the baking tray. Cover the chicken with foil and allow to stand for 10 minutes.
  • For the gravy
  • Pour the juices from the baking tray into a saucepan. Add two tablespoons Bisto and mix well.
  • Simmer for 10 minutes until the gravy thickens.


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