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When I think of Sunday, I think of a day of rest. A day of reflection of a week gone by and a look ahead the week about to begin. I also think of garlic herb-butter roasted chicken roasting in the oven as the whole house begins to smell like Sunday supper.
This chicken is roasted with garlic, lemon, and herbs in the cavity and basted with a delicious aromatic herb-butter. This chicken is quite easy to prepare, with just a little nurture the results are amazing!
David loves this garlic herb-roasted chicken. Whenever I make it he can hardly stop eating and always leaves the table full and happy. I can’t say I blame him, it’s pure comfort food. It’s satisfying, cozy, and warm. And Lord knows it’s delicious!
Roasting a whole may seem a little intimidating, and anyone can make this recipe. Besides, buying a whole chicken is an inexpensive meal that can feed 4 to 6 people, depending on its size.
Don’t be afraid of boring dry chicken! This recipe doesn’t require a lot of effort. You just need to know the basics. Follow my method for roasting chicken and you will get a roasted chicken with rich-brown crispy skin, tender incredibly juicy meat with amazing flavor every time.
Let me show you how I make it. Let’s roast a chicken!
What Chicken Do I Buy?
I like to buy broiler chickens to roast. They are larger and you get more from them. However, broilers,fryers, and roasterscanbe used interchangeably. Buy whatever suits your needs based on size. The general rule of thumb is about half a pound per person.
How To make Herb-Butter Roasted Chicken
Arrange a rack in the center of the oven, and preheat the oven to 375 degrees F. Line the bottom of a roasting pan with aluminum foil for easier clean up after roasting the chicken. Set aside.
Most recipes start with a higher temperature and then reduce to a lower roasting temperature. I like roasting my chicken long and slow, which results in tender juicy chicken.
Set your oven for convection baking, if you have it. The chicken will cook more evenly and the skin will brown up and become perfectly crispy.
Roasting a chicken on a rack allows the heat to circulate around the chicken to help with browning the skin and more even cooking. It also allows the juices of the poultry to baste over itself.
If you don’t have a convection bake oven or a roasting pan with a rack, keep on reading! We can work around that to get the same results.
Prepare the Garlic Herb-Butter
Mince four (4) of the seven (7) garlic cloves. In a small pot over low heat, mix the minced garlic with the butter, herbs, onion powder, and the lemon juice and zest. Season with salt and pepper, to taste.
Heat until the butter is melted and all the ingredients are combined. Turn off the heat and allow it to sit until needed.
Prepare the Chicken For Roasting
Remove the neck bone and giblets from inside of the chicken’s cavity. Pat the chicken dry with paper towels.
It is VERY IMPORTANT to make sure that the chicken is completely dry. Moisture will keep the skin from browning and it won’t crispy. Dry all crevices where water can get trapped well. Make sure you dry the inner legs and flip it over to get under the wings.
Place the chicken, breast side up on a rack inside a shallow roasting pan, or a deep baking pan.
If you do not have a roasting pan with a rack, you can do one of the following: Mold a large sheet of aluminum foil into a thick roll, then coil it up under the chicken on the bottom of a baking dish or shallow pan. OR place the chicken on top of sliced vegetables. The sliced vegetables will baste in the juices of the chicken. The vegetables can become a side dish making them the ideal solution for not having a rack. Yum!(Video) Garlic Herb Butter Roast Chicken
Salt and pepper the chicken all over as well as inside of the cavity wall. Smash the three (3) remaining garlic cloves with the side of a chef’s knife to release their natural oils and flavor. Then fill the cavity of the chicken with them, ½ a lemon and sprigs of rosemary.
Brush the chicken with the garlic herb-butter. Tie the legs together with butcher’s twine. Tuck the wings under the body, if desired. Insert the temperature probe of the cooking thermometer into the thickest part of the chicken (usually the breast area), if using.
Roast the Garlic Herb-Butter Chicken
Place the roasting pan in the center of the oven set the goal cooking temperature of the thermometer to 165 degrees F and bake. The basic rule of thumb is to cook meat approximately 20-minutes per pound.
I highly recommend getting a probe cooking thermometer. You can set an alarm to off when the meat is at the ideal temperature I use a ChefAlarm® Cooking Alarm Thermometer. This thermometer has been Rated #1 by a leading Cook’s Magazine. The ChefAlarm is designed to track temperatures over an extended period of time. I love mine!
After an hour, if not using a probe thermometer, use an instant-read thermometer to check the temperature. At this point, the internal temperature should be hovering around 150 degrees.
Brush the chicken in its own juices from the bottom of the pan. Return the chicken to the oven and continue to roast. Tent the chicken with foil it begins to over-brown.
Continue to roast the chicken and baste every thirty minutes until the internal temperature of chicken reaches at least 165 degrees F; about 2 hours.
Remove the chicken from the oven and baste one last time. Let the roasted chicken rest for at least 15 to 20 minutes before carving.
A 5-pound chicken may seem like a lot for two people, but we always plan for leftovers. David and I eat all of the dark meat first. We do this intentionally so that we have leftover roasted chicken breast for other dishes during the week, such as Chicken and Rice With Biscuits on Top, Chicken Enchilada Chili or Chicken Salad. The possibilities are endless with delicious roasted breast meat.
I hope you will enjoy this recipe on Sunday!
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5 from 2 votes
Garlic Herb-Butter Roasted Chicken
Follow my method for garlic herb-butter roasted chicken and get roasted chicken with rich-brown crispy skin, tender juicy meat with great flavor every time.
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
- (Video) Herb & Garlic Juicy ROASTED CHICKEN
- 5 pound roasting chicken
- ¼ cup unsalted butter (½-stick)
- 7 garlic cloves (divided)
- 1 tablespoon fresh rosemary minced
- 1 to 2 sprig fresh rosemary
- 1 tablespoon thyme fresh or 1 teaspoon dried
- 1 teaspoon onion powder
- 1 teaspoon lemon zest once zested reserve ½ the lemon to put inside the cavity of the chicken
- 1 ½ tablespoons lemon juice fresh
- Kosher salt to taste
- fresh cracked black pepper to taste
Arrange a rack in the center of the oven, and preheat to 375 degrees F set for convection baking if you have it (see notes). Line the bottom of a roasting pan with aluminum foil. Set aside.
Prepare the Garlic Herb-Butter
Mince four (4) of the three (3) garlic cloves. In a small pot over low heat, mix the minced garlic with the butter, herbs, onion powder and the lemon juice and zest. Season with salt and pepper, to taste.
Prepare the Chicken for Roasting
Remove the neck bone and giblets from inside of the chicken's cavity. Pat the chicken dry with paper towels. Place the chicken, breast side up on a rack inside a shallow roasting pan, or a deep baking pan.
Salt to the inside of the cavity wall. Smash the seven (7) remaining garlic cloves with the side of a chef's knife to release their natural oils and flavor. Then fill the cavity of the chicken with wit them, ½ a lemon and sprigs of rosemary.
Brush the chicken with the garlic herb-butter. Tie the legs together with butcher's twine. Tuck the wings under the body, if desired. Insert the temperature probe of the cooking thermometer into the thickest part of the chicken (usually the breast area), if using.
Roast the Garlic Herb-Butter Chicken
Place the roasting pan in the center of the oven and bake for one hour. After an hour, use an instant-read thermometer to check the temperature if you are not using a cooking thermometer with probe. At this point, the internal temperature should be hovering around 150 degrees. Brush the chicken in its own juices from the bottom of the pan. Return the chicken to the oven and continue to roast. Tent the chicken with foil it begins to over-brown.
Continue to roast the chicken and baste every thirty minutes until the internal temperature of chicken reaches at least 165 degrees F; about 2 hours.
Remove the chicken from oven and baste one last time. Let the roasted chicken rest for at least 15 to 20 minutes before carving.
What Chicken Do I Buy? I like to buy broiler chickens to roast. They are larger and you get more from them. However, broilers,fryers, and roasterscanbe used interchangeably. Buy whatever suits your needs based on size. The general rule of thumb is about half a pound per person.
Oven Setting: Roast the chicken using the convection setting on your oven, if you have it. I always use convection when roasting chicken. The chicken will cook more evenly and the skin while brown up and become perfectly crispy.
No Roasting Pan? No Problem! If you do not have a roasting pan with a rack, you can do one of the following: Mold a large sheet of aluminum foil into a thick roll, then coil it up under the chicken on the bottom of a baking dish or shallow pan. OR place the chicken on top of sliced vegetables. The sliced vegetables will baste in the juices of the chicken. The vegetables can become a side dish making them the ideal solution for not having a rack. Yum!
Calories: 663kcal | Carbohydrates: 2g | Protein: 48g | Fat: 50g | Saturated Fat: 17g | Cholesterol: 258mg | Sodium: 192mg | Potassium: 562mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2628IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 4mg
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This Garlic Herb Butter Roast Chicken decidedly beats the pants off of any rotisserie chicken !. Garlic + Butter = Garlic Butter Olive oil A touch of lemon A hint of dry white wine (optional, but adds so much flavour to the meat while keeping it so juicy) Rosemary Parsley. normally I ’ ll happen on chicken breasts because fat crisp chicken leg are my favorite !. Do you see that crisp skin happening down there ?. Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine.. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity.. Season chicken liberally on the outside and inside the cavity with salt and pepper.. Rub the mince garlic over the chicken, mixing all ingredients together over the chicken and under the skin .. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving.
whole chicken salt olive oil butter, softened to room temperature pepper lemon, sliced into quarters herbs (rosemary, sage, cilantro, oregano, etc.). Temperature - cooking the chicken at 400 degrees F / 204 degrees C is the best temperature to get nice crispy skin and super juicy meat.. Print whole chicken salt 2 tbsp olive oil 3 tbsp butter, softened to room temperature 1 tsp pepper 1 lemon, sliced into quarters 1 bunch of herbs (rosemary, sage, cilantro, oregano, etc.). Bake in the center of a dutch oven for 60-90 minutes or until the chicken reaches 165 degrees F / 74 degrees C. Rest.. Keywords: Whole Roasted Chicken, Roasted Chicken
Roast chicken with crispy skin is my brand new favorite chicken recipe.. I absolutely love roasting chickens — is there any better aroma than a chicken roasting slowly in your oven on a Sunday afternoon?. The reasoning here is that super dry skin translates into super crispy roast chicken.. Roast Chicken slathered with a garlic-herb-lemon butter then oven roasted to golden crispy perfection .. Juicy on the inside, and served with liquid gold pan juices loaded with flavour, this is THE Roast Chicken recipe you’ll make over and over again!. The best roast chicken has garlic herb butter under and on the skin, is stuffed with lemon and herbs, roasted until it’s crispy and deep golden on the outside, and juicy on the inside.. Dry and leathery aren’t usually things you want to hear about a roast chicken, but that’s exactly how the chicken needs to look in order to get a crisp-skinned roast chicken.. I pride myself in being able to make a tasty roast chicken, so when I was asked to prepare 7 roast chickens for dinner that night, my first thought was “no problem”.. But roasting chicken usually involves a choice between crisp skin or moist, flavorful meat and my chicken veers towards the latter.. Since ducks and chickens are different birds, and I wasn’t trying to make peking chicken, most of the steps didn’t translate to roasting a chicken.. A golden brown chicken with shatteringly crisp skin pulled taut by the juicy chicken inside.
Place chicken, breast side up, in roasting pan.. Recipes Check out Chef Kevin Belton Recipes.. Butter beans kevin belton recipes.. Recipes for Butter beans kevin belton that you will be love it.. Choose from hundreds of Butter beans kevin belton recipes, which are easy to cook the food.. Baked Chicken Recipes.. Lemon Basil Garlic Butter Recipe.
This delicious Garlic Herb Butter Roasted Chicken is made in just one hour!. Can I just tell you that I was super excited to make today’s roasted chicken recipe?. (which is different than antibiotic free – meaning a chicken has never been administered antibiotics during it’s life cycle) Every package of Just BARE natural chicken features a unique traceability code.. At the cooking class I learned about something called a dry brine.. Basically it is adding salt to the protein and letting it soak into the meat.. [clickToTweet tweet=”1 HOUR GARLIC HERB BUTTER ROASTED CHICKEN – an easy healthy meal that’s guaranteed to please #ad” quote=”1 HOUR GARLIC HERB BUTTER ROASTED CHICKEN – an easy healthy meal that’s guaranteed to please #ad” theme=”style1″]. Once that was done, I created a garlic herb compound butter using fall herbs this time around – sage, tarragon and thyme.. *** This recipe was sponsored by Just BARE Chicken .. This delicious Garlic Herb Butter Roasted Chicken is made in just one hour!. Using your hands gently separate skin from the meat on the breast, leg and thighs, being careful not to pop a hole through the skin.. Place a wire cooking rack on top of a baking sheet.. Place chicken in the oven and roast for 20 minutes.. Place the chicken back into the oven and continue roasting for 35-40 minutes.. The chicken will be done when the thigh is 165 degrees F. Remove roasted chicken from oven.. Keywords: roasted chicken recipe, herb roasted chicken, how to roast chicken, easy roasted chicken, best roasted chicken, easy chicken dinner, easy chicken dinner recipe, chicken dinner, whole chicken recipe
Garlic Herb Butter Roasted Chicken makes the juiciest, most tender chicken thanks to the fresh butter, zesty garlic, lemons, and aromatic stuffing.. Rinse the meat, then pat dry.. I kept it simple, using common ingredients like garlic, butter, olive oil, lemons, salt, and pepper.. Clean the meat, measure out the ingredients, and pre-heat the oven.. Rub with salt and pepper, herbs, and pour lemon butter all over.. Rest, pour drippings over the meat, and serve with your preferred sides.. However, I prefer cooking it in the oven again for 25 minutes since it tastes freshly cooked that way and also crisps up the skin.. Rub the seasonings under the skin to infuse with flavor.. ▢ In a small bowl combine olive oil, melted butter, and lemon juice, stir well.. Place the chicken on a cutting board or into the prepared pan and pour the butter mixture over the chicken.. ▢ In a medium bowl combine 4 tablespoons of butter with the chopped fresh rosemary, chopped fresh thyme, lemon zest, and minced garlic, add the paprika if using.. More recipes you might love
Tender, juicy Garlic Butter Baked Chicken Breast, that’s packed with flavour from the garlic butter sauce.. If you love juicy chicken breasts, I’n sure you’ll love this Baked Chicken Breast recipe.. chicken breast should be bake at 350°F (177˚C) for 25 minutes or 30 minutes.. I prefer to bake my chicken breast at 400F because the high temperature makes the chicken gets juicier and more flavourful.. You can use a regular skillet to sear your chicken and when you’re ready to cook the breasts, you can transfer them to a foil sheet pan, casserole or an oven-safe baking dish before adding the garlic butter.. Cooking chicken breast (a boneless and skinless) in a hot cast iron pan is easier to cook the chicken breast because you have less chance to overcook it compared to baking it in the oven.. Replace chicken breast for chicken thighs if it’s what you have.. Chicken breasts — I use boneless skinless chicken breasts .. Season chicken breast with salt, pepper, paprika and set aside.. If you don’t have a cast-iron skillet, sear the chicken breasts in a regular pan and transfer them to a baking dish or lined sheet pan to finish in the oven.
Roasted garlic and herb compound butter is a blend of butter with roasted garlic and fresh herbs.. Compound butter is a combination of butter with other added flavors like herbs and spices.. This compound butter is enhanced with roasted garlic cloves and fresh herbs, like parsley, oregano, thyme, and rosemary.. This roasted garlic and herb compound butter is perfect for topping a steak just before serving.. Unsalted butter and salt can be substituted with salted butter.. This may seem like a lot, but roasting garlic mellows the flavor, making it a lot less harsh than raw garlic.. Make a little bowl of foil to set the head of garlic in, which will help hold the garlic cloves together and upright.. There are many ways to use your roasted garlic butter.. This roasted garlic butter is also excellent for making a homemade garlic bread .. Print Recipe Roasted garlic and herb compound butter is a blend of butter with roasted garlic and fresh herbs.. ½ cup unsalted butter 1 head garlic 1 teaspoon olive oil 2 tablespoons chopped fresh herbs like parsley, rosemary, thyme, or chives ¼ teaspoon salt optional. Make a little bowl of foil to set the head of garlic in, which will help hold the garlic cloves together and upright.. In a food processor, add butter, fresh herbs, salt, and roasted garlic cloves (discarding any papers).. Unsalted butter and salt can be substituted with salted butter.
If you are planning to serve just the chicken like you did the first day it was cooked, then I much prefer putting into a baking dish and pouring additional garlic butter over it and baking for 10 minutes at 350ºF to heat through.. Whole chicken Unsalted butter (Get it in bulk when your preferred brand is on sale and simply freeze butter to use all year long) Olive oil Lemon juice & zest Salt Black pepper Garlic Onion Celery Parsley Rosemary. Sprinkle the outside of the chicken with salt and pepper then begin brushing the butter mixture over the chicken coating the outside and adding additional butter mixture under the skin.. Pull the chicken out of the oven, and baste well then add additional rosemary and squeeze half of one lime over the chicken.. 4 lb whole chicken 3 tablespoon olive oil 4 tablespoon unsalted butter 1 lemon, juiced and zested 1 ½ lemon, quartered ½ teaspoon salt ½ teaspoon black pepper 1 sprig rosemary, chopped 2 sprigs rosemary, whole 3 tablespoon parsley, chopped 3 cloves garlic, minced 1 clove garlic, cut in half. Preheat the oven to 400F; Remove the neck and innards from inside the chicken and rinse it inside and out then pat dry and set aside; Melt the butter in a small bowl; Combine the melted butter, olive oil, minced garlic, the juice and zest of one lemon, parsley, and 1 sprig rosemary chopped together and whisk until blended; Sprinkle the salt and pepper over all sides of the chicken; Brush the butter mixture over the chicken coating all sides and adding more under the skin until the chicken is thoroughly coated inside and out with garlic butter; Inside the chicken cavity, stuff the halved clove of garlic, half a lemon sliced or quartered, a single sprig of rosemary, and if desired, chopped onion and celery; Roast at 400F for 45 minutes then remove the chicken and baste with the excess juices in the pan; Now, add the additional two sprigs of rosemary and slices of lemon to the pan and cover the chicken with aluminum foil, you may also squeeze the additional ½ lemon over the top of the chicken at this time; Roast for an additional 20 minutes or until the internal temperature reaches 165F; Uncover and broil for 4-5 minutes to crisp the skin; Remove from the oven and cover to rest for an additional 10 minutes before carving to serve.
GARLIC BUTTER SAUCE: In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning and allow the mixture to reduce to 3 tablespoons.. To make marinade for chicken, in a bowl add the juice of the lemon, 5 Tablespoons of olive oil, minced garlic, salt and pepper.. 2 cloves garlic, very finely minced Zest from 1 lemon Instructions Preheat your oven to 425 degrees.. Roasted Chicken with Lemon Garlic and Herb Butter!!. Garlic Herb Roasted Chicken.