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Roast Chicken with Herb-and-Garlic Pan Drippings

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

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.

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

  • 6 tablespoons kosher salt plus more

  • 3 tablespoons sugar

  • 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 tablespoons unsalted butter, divided

  • 1/2 lemon

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

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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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

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UK recipe editors

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UK recipe editors

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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