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Herb Roasted Chicken

Maria G. Brooks
Herb Roasted Chicken is a timeless and flavorful dish, perfect for any occasion.
This recipe combines fresh herbs, garlic, and lemon to create a savory, aromatic chicken with crispy skin and tender meat.
It’s easy to prepare and requires only a few ingredients. Whether you're serving it for a special dinner or a weeknight meal, this dish is sure to impress.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 6 people
Calories 350 kcal

Equipment

  • 1 Roasting Pan (Medium size)
  • 1 Kitchen Twine (For tying legs)
  • 1 Meat Thermometer (for checking doneness)
  • 1 Basting Brush (Optional, for basting with pan juices)
  • 1 Knife (For carving)
  • 1 Cutting Board: For preparation

Ingredients
  

  • 1 whole chicken 4-5 pounds
  • 2 tablespoons olive oil or melted butter
  • Salt to taste
  • Black pepper to taste

Herb Blend:

  • 3 sprigs fresh rosemary finely chopped
  • 3 sprigs fresh thyme finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 5 cloves garlic minced
  • 1 lemon cut into wedges, or use for zest

Optional Add-ins:

  • 1 teaspoon dried oregano for extra flavor
  • 1/2 cup white wine or chicken broth for basting

Instructions
 

  • Preheat Oven and Prep Chicken: Preheat your oven to 425°F (220°C).
    Pat the chicken dry with paper towels and remove any giblets from the cavity.
    Season generously with salt and pepper both inside and outside.
  • Prepare Herb Mixture: In a small bowl, combine the chopped rosemary, thyme, parsley, minced garlic, and lemon zest.
    Drizzle the olive oil (or melted butter) over the chicken, massaging it into the skin.
    Then rub the herb mixture evenly over the chicken, making sure to coat it inside and out.
  • Stuff the Chicken: Stuff the chicken cavity with lemon wedges and a sprig of rosemary for added flavor.
    Optionally, tie the legs together with kitchen twine and tuck the wings under the bird.
  • Roast the Chicken: Place the chicken in a roasting pan, and pour a little white wine or chicken broth into the bottom of the pan for extra moisture.
    Roast the chicken in the preheated oven for about 1 to 1.5 hours, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer.
  • Baste (Optional): During the roasting, baste the chicken with the pan juices every 30 minutes for added flavor and moisture.
  • Rest and Carve: Once the chicken is done, remove it from the oven and let it rest for 10 minutes.
    This helps the juices redistribute.
    After resting, carve the chicken and serve.

Notes

  • Chicken Size: The cooking time will vary based on the size of the chicken. For a smaller chicken (3 pounds), it will roast in around 1 hour. For larger chickens (6 pounds), expect a roasting time of up to 2 hours.
  • Herb Variations: Feel free to experiment with different herbs like oregano, sage, or tarragon for a unique twist.
  • Crispy Skin: If you like extra crispy skin, increase the oven temperature to 450°F (230°C) for the last 10 minutes of roasting.
  • Storage: Leftover chicken can be stored in an airtight container for up to 3-4 days in the fridge, or frozen for up to 4 months.
Keyword Herb Roasted Chicken