Garlic-Herb Whole Roasted Chicken

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There’s nothing quite like the comforting aroma of a chicken roasting in the oven. The scent fills the house, creating an atmosphere of warmth and homeliness that’s hard to resist. This Garlic-Herb Whole Roasted Chicken recipe is not just aromatic but also incredibly flavorful and satisfying, making it the perfect choice for a leisurely Sunday dinner with loved ones.

This is probably the only easy oven roasted whole chicken recipe you’ll ever need to be honest. Prep time is 15 minutes and this dish goes from oven to table in around one hour and a half. All that roasting time gives you time to relax!

What Makes This Garlic-Herb Whole Roasted Chicken So Delicious?

This best oven roasted whole chicken recipe is a true crowd-pleaser. Infused with garlic and fresh herbs like thyme, rosemary, and sage, this chicken is packed full of flavor that permeates every bite. The addition of a homemade pan sauce further enhances the taste, adding a deliciously savory note that complements the chicken wonderfully.

Plus, the leftovers can be used to make a hearty chicken stock or shredded for a quick soup or salad.



To make this delectable, whole roasted chicken, you will need a large white onion, a whole chicken, sea salt, black pepper, fresh poultry herbs (thyme, rosemary, & sage), unsalted butter, garlic, and sugar-free organic chicken broth.

  • 1 large white onion cut into thick slices
  • 1 whole 5-6 lb chicken
  • sea salt and black pepper to taste
  • 1 small container of fresh poultry herbs (thyme, rosemary, & sage) rinsed and divided
  • 6-8 cloves garlic finely minced, divided
  • 1 cup sugar-free organic chicken broth

How to Make It

Start by arranging thick onion slices at the bottom of a large skillet – these will raise the chicken out of the juices as it cooks and impart a lovely flavor to the pan sauce. You can replace the onion with ovenproof metal cookie cutters if desired.

Pat the chicken dry, season it generously, and place it on top of the onion slices. Combine softened butter with minced garlic and chopped fresh herbs, then tuck this mixture evenly under the chicken skin. Massage more minced garlic inside the bird’s cavity before stuffing it with the remaining fresh herbs.

Add chicken broth to the skillet and roast the chicken in a preheated oven. Check regularly to ensure the skin isn’t browning too much. Once cooked, let the chicken rest while you prepare the pan sauce by reducing the leftover liquid.

Serve the whole roasted chicken carved up and topped with a spoonful of the warm pan sauce for an utterly satisfying meal.

whole roasted chickenPin

What to Serve Your Whole Roasted Chicken With

If you’re strictly following the keto diet, you already know mashed potatoes with gravy are off the menu, and, honestly, that would have been a perfect pairing. But we can’t.

Here are some delicious keto side dishes that will go splendidly with this beautiful whole roasted chicken.

The Verdict

This Garlic-Herb Whole Roasted Chicken is a delightful dish that’s sure to impress your family and friends. It’s tender, flavorful, and filled with the comforting flavors of garlic and herbs. Plus, it’s low in carbs, making it a great choice for those following a keto diet. So why not make your next Sunday dinner extra special with this delicious, whole roasted chicken recipe? Enjoy!

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Garlic-Herb Whole Roasted Chicken

This flavorful chicken recipe is a true home run. It’s the perfect choice for a nice Sunday dinner with friends and family. Plus, you can use the leftovers to make a delicious homemade chicken stock or shred the remaining meat to use in a quick soup or salad recipe the next day.
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Rest Time: 20 minutes
Total Time: 2 hours 5 minutes
Servings: 6 servings
Calories: 294kcal
Author: Iva Ursano


  • 1 large white onion cut into thick slices
  • 1 whole chicken 5-6 pounds
  • sea salt and black pepper to taste
  • 1 small container fresh poultry herbs (thyme, rosemary, & sage) rinsed and divided
  • 6-8 cloves garlic finely minced, divided
  • 1 cup sugar-free organic chicken broth


  • Preheat oven to 425° F and arrange onion slices in bottom of a large, heavy-duty 12” skillet with high sides.
  • Remove and discard neck and giblets from chicken and place bird breast-side up on top of onion slices in skillet. Pat chicken dry with paper towels and generously season the outside with salt and black pepper. 
  • Separate out approximately 1/3 of the fresh thyme, rosemary, and sage from the bundle. Remove and discard the tough stems from the thyme and rosemary leaves. Combine the leaves with the sage before roughly chopping.
  • Add the softened butter, half the minced garlic, and the chopped fresh poultry herbs in a small bowl and stir to combine. Divide the herb butter into small chunks before tucking evenly under the chicken skin covering the breast meat. 
  • Massage the remaining minced garlic inside the cavity of the bird before stuffing with the remaining fresh poultry herbs. Secure legs together with kitchen string, and then add the chicken broth to the skillet.
  • Place skillet in pre-heated oven and roast for 1 hour and 30 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 165° F. Check every 30 minutes while cooking to make sure the skin isn’t becoming too brown. If it is, cover with aluminum foil after 1 hour and check for doneness after another 15-20 minutes.
  • Remove skillet from oven and carefully transfer chicken to a serving platter. Cover loosely with aluminum foil to keep warm and let rest for 15-20 minutes.
  • While the chicken rests, discard the onion slices in the skillet and heat the remaining liquid over medium-high heat. Scrape the bottom of the skillet with a spatula or wooden spoon to remove the browned bits. Continue cooking until the liquid is reduced by one half. Once reduced, taste and season with salt and black pepper, if desired. 
  • To serve, carve the chicken and top each serving with a spoonful of the warm pan sauce. Enjoy!


The onion in this recipe serves two purposes: It raises the chicken out of the juices while it cooks and it imparts a lovely flavor to the pan sauce. After cooking, the onion is discarded, rather than eaten, to keep the overall carb count low. If you would like to omit the onion completely, you can replace the onion slices with ovenproof metal cookie cutters to lift the chicken while it cooks.


Serving: 1serving | Calories: 294kcal | Carbohydrates: 4g | Protein: 25g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 102mg | Potassium: 322mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

How to Store Leftover Chicken

Storing leftover chicken can be tricky. Many still are unsure if you have to let it sit at room temperature first or put it in the fridge while it’s still warm. Here’s the real answer.

According to The Food Network

Once the chicken is cooked and cooled, refrigerate it within 2 hours of sitting at room temperature. Store leftover chicken in an airtight container in the refrigerator (at 40 F or less). Be sure to label the container with the date and contents.

Source: The Food Network


Is it better to bake a whole chicken at 350° or 400° F?

It’s safe to roast a whole chicken anywhere between 325 and 400°. A general rule is to start at 400-425° and lower to around 325 or 350° for the last 15-20 minutes of roasting.

How long does it take to roast a 5lb chicken at 400°?

A best practice is to calculate 15 minutes per pound so a 5 lb chicken will be ready in a little less than an hour and a half.

On and Off Keto | + posts

Iva discovered the keto diet back in 2020 and has experimented with it, off and on. She recently took over this site and shares experiences, her knowledge and some yummy recipes. She also runs a women only website Women Blazing Trails.

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