Garlic Herb Chicken

Elevate your dinner game with Garlic Herb Chicken. Juicy, flavorful, and easy to make, this recipe is perfect for weeknights or special occasions. Try it tonight!

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Prep Time 10

Cook Time 50

Resting Time 10

Total Time 1 10

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

4 marylands chicken (leg and thigh pieces)
½ teaspoon salt
⅓ cup low-sodium chicken broth
100 g unsalted butter (softened)
4 cloves garlic (minced)
2 teaspoons fresh rosemary (finely chopped)
2 teaspoons fresh thyme (finely chopped)
¾ teaspoon salt
¼ teaspoon black pepper

Equipment

Rimmed baking sheet or roasting pan
Mixing bowls
Basting brush
Kitchen tongs

Method

Preheat your oven to 220°C (425°F).
In a mixing bowl, combine softened butter, minced garlic, chopped herbs, salt, and pepper; mix until smooth and creamy.
Gently lift the chicken skin and spread most of the butter mixture underneath. Spread a bit more on top of the skin.
Place the chicken in a roasting pan, skin-side up, and sprinkle remaining salt on top. Pour chicken broth around the chicken.
Roast in the oven for 10 minutes at 220°C, then reduce heat to 200°C (400°F) and continue roasting for 40 minutes, basting every 10 minutes.
Once done, remove chicken from the oven and let it rest for 10 minutes. Drizzle pan juices over the chicken before serving.

Nutrition

Calories: 350kcalCarbohydrates: 2gProtein: 27gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 400mgVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Try adding a squeeze of lemon juice to the butter mixture for a zesty kick. Leftovers can be stored in an airtight container in the fridge for up to three days, or frozen for up to three months. Save pan juices in ice cube trays for future flavor boosts in soups or stews. For an even juicier chicken, consider brining it for an hour before cooking.

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