Prep (20 minutes):

Preheat the oven: Turn on your oven and set it to 375°F (190°C). This allows the oven to preheat properly before the chicken goes in.
Prep the chicken: Pat the chicken dry thoroughly with paper towels. This helps the skin crisp up during roasting.
Make the garlic herb butter: In a small bowl, combine the minced garlic, Himalayan pink salt, black pepper, dried parsley flakes, and ground cumin. Add the olive oil (or melted butter) and mix well to form a fragrant paste.
Loosen the skin (optional): Carefully loosen the skin of the chicken breast by gently inserting your fingers between the skin and the flesh. Be careful not to tear the skin. This pocket will help distribute the flavorful herb butter under the skin.
Stuff the cavity (optional): Place the bay leaves, one half of the lemon, and the quartered onion inside the chicken cavity. The lemon and onion add moisture and aromatics to the roasting chicken. You can secure the cavity opening with kitchen twine if desired, but it's not necessary.

Seasoning the Chicken (5 minutes):

Rub the herb butter under the skin: Using your fingers, massage the garlic herb butter gently but evenly under the loosened skin of the chicken breast. Try to distribute it as much as possible.
Season the outside of the chicken: Rub the remaining garlic herb butter all over the outside of the chicken, including the legs, thighs, wings, and back. Make sure the entire chicken is coated with the flavorful mixture.

Cooking (1 hour):

Prepare the roasting pan: Place the chicken on a roasting rack set inside a roasting pan. The rack allows air to circulate around the chicken, promoting even cooking and crispy skin.
Roast the chicken: Place the roasting pan with the chicken in the preheated oven. Roast the chicken for 1 hour, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.Tip: You can tent the chicken loosely with aluminum foil halfway through roasting if the skin starts to brown too quickly. This will help prevent it from burning.
Check for doneness: To check for doneness, insert a meat thermometer into the thickest part of the thigh, avoiding bone. The juices should run clear, and the internal temperature should reach 165°F (74°C) for safe consumption.

Resting and Serving (15 minutes):

Rest the chicken: Once the chicken is cooked through, remove the pan from the oven and transfer the chicken to a cutting board. Tent the chicken loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more moist and flavorful chicken.
Carve and serve: Carve the chicken and discard the lemon half and onion from the cavity. Serve the roast chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or rice.

Tips:

Trussing the chicken (optional): You can truss the chicken with kitchen twine for a more even shape during roasting. This is especially helpful if you don't loosen the skin. However, it's not essential for a delicious bird.
Use a high smoke point oil: If using oil, choose an oil with a high smoke point, such as canola oil or avocado oil, as they can withstand high oven temperatures.
Basting the chicken (optional): For extra crispy skin, you can baste the chicken with the pan drippings every 20 minutes during roasting.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Enjoy this delicious and easy roast chicken with garlic herb butter recipe!

RECIPES

GARLIC HERB ROASTED CHICKEN