AmericanDinner

Garlic Herb Roast Chicken

A juicy whole roast chicken with crisp skin, roasted over potatoes and onions. Tuscan Sun Extra Virgin Olive Oil is co-milled with garlic, rosemary, sage, oregano and basil, so one bottle seasons the whole pan.

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Servings

4

Prep Time

15 minutes

Cook Time

75 minutes

Calories

650

Author

Kristina DeRolf

Cook Mode

Ingredients

1 whole chicken (4 to 5 lb), patted dry
Kosher salt and black pepper
1 lb baby potatoes, halved
1 yellow onion, cut into wedges
¼ cup Tuscan Sun Extra Virgin Olive Oil, divided, plus more to finish
1 lemon, halved
1 head garlic, halved crosswise

Directions

Salt the chicken all over, inside and out. For the crispiest skin, refrigerate it uncovered overnight.
Heat the oven to 425°F. Toss the potatoes and onion with 1 tbsp of the olive oil and a pinch of salt in a roasting pan or large cast iron skillet.
Tuck the lemon halves and garlic into the cavity and tie the legs. Rub the chicken with the rest of the olive oil, season with pepper and set it breast side up on the vegetables.
Roast 60 to 75 minutes, until the thickest part of the thigh reads 165°F.
Rest 15 minutes. Squeeze the roasted lemon over the top, spoon the pan juices over the vegetables and finish with a drizzle of olive oil.

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Nov 6, 2026Mains

Garlic Herb Roast Chicken

Name: Garlic Herb Roast Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken (4 to 5 lb), patted dry; Kosher salt and black pepper; 1 lb baby potatoes, halved; 1 yellow onion, cut into wedges; ¼ cup Tuscan Sun Extra Virgin Olive Oil, divided, plus more to finish; 1 lemon, halved; 1 head garlic, halved crosswise

A juicy whole roast chicken with crisp skin, roasted over potatoes and onions. Tuscan Sun Extra Virgin Olive Oil is co-milled with garlic, rosemary, sage, oregano and basil, so one bottle seasons the whole pan.

It's a pantry staple. It's a gift. It's an experience. Same bottle.

Written by Kristina DeRolf

Kristina DeRolf, CRNA

Founder of The Outward Olive and a practicing nurse anesthetist since 2012. Kristina selects every olive oil and balsamic we carry and writes about olive oil, wellness, and gathering well.

More about Kristina