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Garlic Herb Roasted Chicken with Mushrooms

A simple, comforting roasted chicken recipe infused with garlic and mixed herbs, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole chicken 1 whole chicken (about 4-5 lbs)
  • 2 cups 2 cups of mushrooms (any variety you love, I’m partial to cremini)
  • 6 cloves 6 cloves of garlic, peeled and smashed
  • 1 medium 1 lemon, zested and quartered
  • 4 tablespoons 4 tablespoons of olive oil
  • 1 tablespoon 1 tablespoon of fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon 1 tablespoon of fresh thyme, chopped (or 1 teaspoon dried)
  • to taste Salt and pepper, to taste
  • for garnish Fresh parsley for garnish (optional) It's a nice touch!

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Rinse the chicken under cold water and pat dry with paper towels. Season generously with salt and pepper inside and out.
  3. In a small bowl, mix together the olive oil, rosemary, thyme, and garlic.
  4. Loosen the skin of the chicken with your fingers and rub some of the herb mixture directly onto the chicken breast under the skin, then rub the rest all over the surface.
  5. Toss the mushrooms with lemon zest, a drizzle of olive oil, salt, and pepper, and scatter them in the bottom of the roasting pan.
Cooking
  1. Place the seasoned chicken on top of the mushrooms and lemon quarters in the pan.
  2. Roast in the preheated oven for about 50-60 minutes, or until the internal temperature reaches 165°F.
  3. Let the chicken rest for about 10 minutes before carving.
Serving
  1. Plate the roasted chicken with the mushrooms and enjoy your meal!

Notes

Feel free to adjust the amount of garlic to your preference. You can also substitute mushrooms for other veggies if desired. Leftover chicken can be used in salads or wraps.