herbed roast chicken recipe

Written ByJenny Smyth Posted on
herbed roast chicken recipe
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The Best herbed roast chicken recipe

I have always been a fan of herbed roast chicken recipe, it’s a classic dish that never goes out of style. I remember my grandmother making it for special occasions and family gatherings, and now I make it for my own family.

The smell of herbs and roasting chicken is unmistakable and instantly transports me back to those happy times. The key to a great herbed roast chicken is in the marinade, where you mix together olive oil, garlic, lemon juice, and your choice of herbs like thyme, rosemary, and parsley.

This mixture not only flavors the chicken but also tenderizes it, making it fall-apart delicious. When I’m in the mood for something comforting and satisfying, this recipe is always at the top of my list.

My kids love it too, and they can’t get enough of the crispy skin and juicy meat. It’s perfect for a weeknight dinner or a weekend gathering with friends and family.

And let’s not forget about the health benefits – herbed roast chicken is an excellent source of protein, vitamins, and minerals. I love serving it with roasted vegetables or a side salad for a well-rounded meal.

My family never gets tired of this dish, and I’m sure yours won’t either…

Herb Roasted Chicken

Herb Roasted Chicken

4.9 from 1888 votes

A classic herb roasted chicken that is juicy on the inside with crispy, golden skin. The aromatic blend of fresh herbs and garlic infuses the meat with rich flavor.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4-5 lbs)
2 tablespoons olive oil
1 lemon, halved
4 cloves garlic, crushed
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage, chopped
1 teaspoon salt
1/2 teaspoon black pepper

For the Pan

1 onion, quartered
2 carrots, cut into chunks
2 celery stalks, cut into chunks
1/2 cup chicken broth

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes to ensure even cooking.
3Pat the chicken dry with paper towels, both inside and out.
4This helps the skin become crispy during roasting.
5In a small bowl, combine the olive oil, chopped rosemary, thyme, sage, salt, and pepper.
6Rub this herb mixture all over the chicken, including under the skin of the breast and thighs for maximum flavor.
7Place the lemon halves and crushed garlic cloves inside the chicken cavity.
8Tie the legs together with kitchen twine and tuck the wing tips under the body to promote even cooking.
9Arrange the onion, carrot, and celery chunks in the bottom of a roasting pan.
10Place the chicken on top of the vegetables, breast side up.
11Pour the chicken broth into the pan, being careful not to wet the skin.
12Roast the chicken in the preheated oven for 15 minutes.
13Then reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear when pierced.
14Baste the chicken with the pan juices every 20 minutes during roasting to keep it moist.
15If the skin is browning too quickly, tent loosely with aluminum foil.
16Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving.
17This allows the juices to redistribute, ensuring tender meat.

🔧Equipment

Roasting pan
Meat thermometer
Basting brush
Chef’s knife
Cutting board
Kitchen twine

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 140mg🧂Sodium: 620mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 42g

📝Notes

For extra crispy skin, you can dry-brine the chicken uncovered in the refrigerator overnight. Leftover roasted chicken can be used in salads, sandwiches, or soups.

Watch Video Of How Herb Roasted Chicken Works

This herbed roast chicken recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. It’s easy to store in an airtight container in the fridge for up to three days or freeze for later use.

When reheating, simply place the cooked chicken in an oven-safe dish with some additional herbs and liquid (such as stock or wine) and bake until heated through. Serve with roasted vegetables or a side salad for a well-rounded meal.

❓ Frequently Asked Questions About Herb Roasted Chicken

Q: What type of herbs should I use in my herbed roast chicken?

You can use any combination of herbs you like, but some popular options include thyme, rosemary, parsley, sage, and oregano.

Q: Can I use pre-made herb blends instead of individual herbs?

Yes, you can use pre-made herb blends if you prefer a more convenient option. However, keep in mind that pre-made blends may contain preservatives or artificial flavorings that you might want to avoid.

Q: How long should I marinate the chicken before cooking?

The marinating time will depend on your schedule and preferences. You can marinate the chicken for anywhere from 30 minutes to several hours or even overnight.

Q: Can I cook the herbed roast chicken in a slow cooker?

Yes, you can cook the herbed roast chicken in a slow cooker if you prefer a hands-off cooking method. Simply place the marinated chicken in the slow cooker with some liquid (such as stock or wine) and cook on low for several hours.

Q: What temperature should I cook the herbed roast chicken at?

Cook the herbed roast chicken at 425°F (220°C) for optimal results. You can adjust the temperature if you prefer a more gentle or intense cooking method.

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