There’s nothing better than a garlic herb chicken with a crispy skin waiting on the table, ready to be served. Dreaming of that for dinner already? Then tackle this recipe by Two Purple Figs! It only takes 35 minutes and is the perfect one-pot recipe for busy families.
1 whole chicken (about 4 lbs), butterflied *ask butcher, or see notes below
½ cup of chopped mixed herbs such as parsley, cilantro, thyme, mint
6 large cloves of garlic, minced
1 Tablespoon of dried oregano
½ teaspoon of allspice
1 teaspoon of cinnamon
1 teaspoon of kosher salt
1 teaspoon of black pepper
2 teaspoon of olive oil
8 baby onions
6 whole cloves of garlic
½ cup of whole mushrooms
½ teaspoon of olive oil mixed with a pinch of salt and ½ teaspoon of oregano
1 few grape tomatoes (optional)
¼ cup of orange juice or apple juice
1. Preheat the oven to 375 degrees F.
2. Mix the garlic, herbs and spice in a bowl and then take this mixture and rub it all over the chicken, on both sides and in between the skin and the meat. To do this, gently take your fingers and place them in between the skin and meat of the chicken separating them as much as possible while still keeping the skin attached to the chicken at corner points.
3. Place a cast iron (or oven safe skillet) over medium high heat and add in the olive oil.
4. When the oil heats up, place the chicken skin side down in the hot skillet and sear it for 3 minutes.
5. In the meantime, mix the onions, garlic, mushrooms with the olive oil, salt and oregano mixture.
6. Flip the chicken and throw in the onions, mushrooms and garlic scattering them all around the chicken. Let the chicken cook for a minute before taking the skillet off the heat.
7. Place the skillet in the oven and roast for 35-40minutes (depending on the size of your chicken).
8. When the chicken is out of the oven and the pan is still hot, add the grape tomatoes and then add in the juice and mix it with the juices at the bottom of the skillet. Cover the chicken with this juice. Serve.
**notes: To butterfly a chicken, place a whole chicken on a cutting boars, breast side down. Take a kitchen scissors and follow along the back bone of the chicken from neck to bottom and from both sides. Cut off the back bone entirely from side to side and top to bottom. Then flip the chicken so the breast side is facing up, then take your hand and place it in the middle of the breast and push it down to break that middle bone and flatten the chicken completely.
Got any tips on roasting the chicken so it remains moist? Share them in the Comments below!
Two Purple Figs is a food blog run by Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom. Her vibrant food blog features delicious recipes and amazing pictures that’ll have you bookmarking each page. For more meal ideas, like sweet French desserts to roast veggies pastas, click here.