Traditional Herb-Roasted Chicken

A succulent herb-roasted chicken recipe featuring a blend of classic spices, perfect for weeknight dinners or special occasions. This easy-to-make dish promises juicy meat with crispy skin, optimized for flavor and aroma.

Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Serves: 6

Ingredients

1 whole chicken (about 4 lbs)

2 tbsp olive oil

1 lemon, halved

5 cloves garlic, crushed

1 tbsp salt

1 tsp black pepper

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tbsp fresh parsley, chopped

1 onion, quartered

3 carrots, cut into large chunks

3 celery stalks, chopped

2 cups chicken broth

Instructions

1. Preheat your oven to 375°F (190°C).

2. Rinse the whole chicken inside and out under cold water, then pat dry with paper towels.

3. Rub the chicken with olive oil, both inside and out, ensuring an even coat.

4. Squeeze lemon juice over the chicken and place the lemon halves inside the cavity.

5. Stuff the cavity with crushed garlic, half of the rosemary, thyme, and parsley.

6. Season the chicken generously with salt and black pepper.

7. Arrange the onion, carrots, and celery in a roasting pan, and place the chicken on top.

8. Pour chicken broth into the pan and sprinkle the remaining herbs over the chicken and vegetables.

9. Roast the chicken for approximately 90 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan drippings.

10. Allow the chicken to rest for 10 minutes before carving.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. For freezing, wrap tightly in plastic wrap or aluminum foil and store for up to 3 months.

Reheating

Preheat oven to 325°F (165°C). Place chicken in a baking dish, cover with foil, and heat for 20-25 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.