There's something truly comforting about a perfectly roasted chicken, and this Herb-Infused Roasted Chicken takes it up a notch with a blend of thyme, rosemary, and fresh parsley. It's a simple yet satisfying dish that can make any meal feel special.
Chicken: The star of the show, a 4 lbs whole chicken is ideal for roasting and absorbing all those lovely flavors.
Olive oil: Helps to crisp up the skin and carry the herbs’ flavors throughout the chicken.
Salt and black pepper: Essential for seasoning and enhancing the taste of the chicken.
Dried thyme and rosemary: These herbs infuse the chicken with a classic, aromatic flavor profile.
Fresh parsley: Adds a pop of freshness and color to the stuffing.
Lemon: Offers a hint of citrus that brightens up the dish and keeps the chicken moist.
Garlic: A must-have for deep, savory flavor.
Onion, carrots, and celery: These vegetables create a flavorful bed for the chicken, absorbing juices and enhancing the dish.
This roasted chicken pairs beautifully with homemade mashed potatoes or a simple side salad. Add a glass of crisp white wine to elevate the meal even further. For a complete comfort food experience, serve with a side of garlic bread.
First things first, preheat your oven to 375°F. You want it ready to go once the prep is done. Take your chicken and give it a rinse under cold water, then pat it dry with paper towels. This step is crucial for crisp skin, so don’t skip it.
In a small bowl, combine the olive oil, salt, pepper, thyme, and rosemary. Mix them well to create a fragrant herb rub. Now, take that mixture and rub it all over the chicken. Be generous and make sure you cover it evenly.
Next, stuff the cavity with the lemon halves, garlic, and parsley. This will infuse the chicken from the inside out as it cooks. Arrange the onion, carrots, and celery at the bottom of your roasting pan — they’ll act as a flavor base and keep the chicken elevated.
Place the chicken on top of the veggies in the roasting pan. Pop it into the preheated oven, and let it roast for about 90 minutes, or until the chicken reaches an internal temperature of 165°F. This is key for ensuring it’s fully cooked and safe to eat.
Once done, remove the chicken from the oven and let it rest for about 10 minutes before carving. This rest period allows the juices to redistribute, giving you moist, flavorful meat.
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