Herb-Infused Oven Roasted Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 6
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This Herb-Infused Oven Roasted Chicken is a game-changer for your dinner table. Packed with fresh herbs and a zesty lemon aroma, it's perfect for a cozy family meal or a special occasion. Let's dive into the simplicity and flavor of this classic dish.

Ingredients for Herb-Infused Oven Roasted Chicken

The star of this dish is the whole chicken, which provides a juicy and satisfying meal. We’re using olive oil to help the skin crisp up beautifully during roasting. A touch of salt and black pepper brings out the chicken's natural flavors. Fresh lemon adds a bright, citrusy note, while garlic infuses a rich, savory depth. The fresh rosemary and thyme offer earthy, aromatic hints. The onion, carrots, and celery not only complement the chicken but also become deliciously caramelized during roasting.

Tips & Tricks

  • For a more intense flavor, marinate the chicken in olive oil, salt, and herbs overnight.
  • Use a meat thermometer to check for doneness; it’s more reliable than just eyeballing the cooking time.
  • If the skin begins to brown too quickly, tent with foil to prevent burning while the meat finishes cooking.

Serving Suggestions

This roasted chicken pairs beautifully with a side of garlic mashed potatoes or a crisp green salad. For a comforting touch, serve it with homemade gravy using the pan drippings. A glass of Chardonnay complements the dish’s herbaceous and citrus notes perfectly.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, though fresh herbs give a more vibrant flavor. Use about half the amount if substituting with dried herbs.
What if I don’t have a roasting pan?
A large oven-safe skillet or a baking dish will work in a pinch. Just ensure it has enough room for the chicken and vegetables.
How do I know the chicken is cooked properly?
The best way is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone; it should read 165°F.

Herb-Infused Oven Roasted Chicken Recipe Walkthrough

First, get your oven preheated to 425°F. This high temperature is key to achieving that perfect roast. Next, pat the chicken dry with paper towels. This might seem trivial, but it's crucial for a crispy skin. Place it in a large roasting pan, giving it room to breathe and roast evenly.

Drizzle the olive oil over the chicken and give it a good rub down with your hands, ensuring every nook and cranny is coated. Sprinkle the salt and black pepper over the top, again making sure it's evenly distributed. Now, take those fragrant lemon quarters, garlic cloves, and fresh herbs — rosemary and thyme — and stuff them into the cavity. This will infuse the meat with incredible flavor from the inside out.

Surround your chicken with the onion, carrots, and celery pieces. As they roast, they'll absorb the chicken's juices and caramelize beautifully, making a delicious accompaniment.

Slide your prepared pan into the preheated oven and let it roast for about 75 minutes. You're looking for an internal temperature of 165°F, so having a meat thermometer on hand is helpful. Once done, let the chicken rest for 10 minutes before carving. This rest period allows the juices to redistribute, ensuring each slice is as juicy as it can be.

Why You'll Love This Recipe

  • Combines fresh herbs and citrus for a tantalizing aroma and flavor.
  • Simple to prepare, making it ideal for both weeknight dinners and dinner parties.
  • Minimal ingredients let the natural flavors of the chicken shine through.
  • Produces a moist, tender chicken with a crispy, golden skin.

Ingredients

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 lemon, quartered
4 cloves garlic, smashed
4 sprigs fresh rosemary
4 sprigs fresh thyme
1 large onion, quartered
2 carrots, cut into large pieces
2 ribs celery, cut into large pieces

Step-by-step Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken dry with paper towels and place it in a large roasting pan.
3. Rub the chicken with olive oil, salt, and black pepper.
4. Stuff the cavity with lemon quarters, garlic cloves, rosemary, and thyme.
5. Arrange onion, carrots, and celery around the chicken in the roasting pan.
6. Roast the chicken in the preheated oven for approximately 75 minutes or until the internal temperature reaches 165°F.
7. Let the chicken rest for 10 minutes before carving.

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