Roast Chicken with Herb-and-Garlic Pan Drippings

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This herb and garlic roast chicken is a masterclass in texture and flavour. By brining the chicken quarters before roasting, the meat remains incredibly succulent while the skin reaches a perfect, golden crispness in the frying pan. The addition of fresh rosemary, thyme and plenty of garlic creates a fragrant base that elevates this simple poultry dish into something truly special for a family gathering or a high-protein midweek meal.

As a high-protein main course, this recipe focuses on quality ingredients and traditional techniques. The pan drippings are transformed into a sophisticated brown butter sauce with a bright squeeze of lemon, cutting through the richness of the chicken. Serve these tender joints alongside some simple steamed greens or roasted root vegetables for a balanced and comforting homemade dinner that everyone will enjoy.

Ingredients for Roast Chicken with Herb-and-Garlic Pan Drippings

6 tablespoons kosher salt plus more
3 colheres de sopa de açúcar
2 1.6kg chickens, backbones and wing tips removed, quartered
2 tablespoons (or more) vegetable oil, divided
4 heads of garlic, halved crosswise
20 sprigs thyme, divided
14 sprigs rosemary, divided
4 colheres de sopa de manteiga sem sal, divididas
1/2 limão

How to make Roast Chicken with Herb-and-Garlic Pan Drippings

Stir 6 tablespoons salt, sugar, and 950ml water in a large pot until salt and sugar dissolve. Add 4 more cups cold water. Add chicken. Cover, chill, and let brine for 4-12 hours.

Preheat oven to 204°C. Set a wire rack inside a roasting pan. Remove chicken from brine; pat dry. Let sit for 20 minutes. Season lightly with salt. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Arrange leg pieces, skin side down, in skillet. Place 1 head of garlic, cut side down, in centre of skillet. Tuck 5 sprigs each of thyme and rosemary around chicken. Cook until skin is golden brown, 10-12 minutes.

Transfer herbs and garlic on prepared rack. Add 1 tablespoon butter to skillet; swirl to coat. Flip chicken; baste with pan juices. Transfer, skin side up, to prepared rack. Repeat with 1 tablespoon oil, chicken breasts, 1 head of garlic, 5 thyme sprigs, 5 rosemary sprigs, and 1 tablespoon butter. Reserve drippings in skillet.

Transfer chicken to oven and roast until an instant-read thermometer inserted into thickest part of thigh registers 71°C, about 20 minutes. Transfer chicken, herbs, and garlic to a platter. Let rest for 15 minutes.

Meanwhile, heat drippings over medium heat, adding 1 tablespoon oil if dry. Add remaining herbs and garlic, cut side down. Stir until aromatic, 3-4 minutes. Add 2 tablespoons butter; stir until butter browns, 1-2 minutes. Squeeze lemon over. Pour over chicken.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.