Herb-Roasted Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 20 min
🍽 Serves: 6
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This Herb-Roasted Chicken recipe is your go-to for a simple yet flavor-packed meal. With fresh herbs and a hint of lemon, it's perfect for any occasion, from casual weeknight dinners to a special Sunday roast.

Ingredients for Herb-Roasted Chicken

Whole chicken: The star of the dish, a 4-pound bird is ideal for even cooking and feeds a small family. Olive oil helps the skin crisp up beautifully and carries the flavors of the herbs. Salt and black pepper season the chicken, enhancing its natural flavor. Fresh rosemary and thyme add an earthy, aromatic quality. A lemon provides acidity that brightens the dish, both inside and out. Finally, garlic offers a savory depth that rounds everything out.

Tips & Tricks

  • Let the chicken come to room temperature for about 30 minutes before roasting for more even cooking.
  • If you have time, marinate the chicken in the herb paste for a few hours or overnight for deeper flavor.
  • Use a roasting rack if you have one to allow air circulation under the chicken, which promotes even cooking.

Serving Suggestions

This herb-roasted chicken pairs beautifully with a side of roasted vegetables or a fresh green salad. For a heartier meal, serve with creamy mashed potatoes or risotto. A glass of chilled white wine complements the citrusy, herb-infused notes of the dish perfectly.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use about half the amount since they are more concentrated.
What if I don't have a meat thermometer?
Check if the juices run clear when you pierce the thickest part of the thigh. If they do, it's cooked through.
Can I use this recipe for chicken pieces instead of a whole chicken?
Absolutely! Adjust the roasting time accordingly, as pieces will cook faster than a whole bird.

Herb-Roasted Chicken Recipe Walkthrough

First, preheat your oven to 425°F (220°C). This high temperature ensures that the skin will get nice and crispy. While the oven heats up, grab a small bowl and mix together the olive oil, salt, pepper, rosemary, and thyme. This will form a fragrant paste that will coat the chicken.

Now, take your whole chicken and pat it dry with paper towels. This helps the skin crisp up. Rub the herb paste all over the chicken, making sure you get into all the nooks and crannies. Don't be afraid to get a little messy — it's worth it! Once that's done, squeeze the juice of half the lemon over the chicken, then tuck both halves inside the cavity for extra flavor.

Sprinkle the minced garlic over the chicken, and you're ready to place it in a roasting pan. Slide it into your preheated oven and let it work its magic for about 1 hour and 20 minutes. You’ll know it's done when a meat thermometer reads 165°F (74°C) in the thickest part of the breast. It's a good idea to occasionally baste the chicken with the pan juices during roasting to keep it moist.

Once out of the oven, let the chicken rest for about 10 minutes. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Finally, carve it up and serve!

Why You'll Love This Recipe

  • Quick prep time: Get it in the oven in just 15 minutes.
  • Uses simple, fresh ingredients you likely have on hand.
  • The herbs and lemon create a refreshing, aromatic flavor profile.
  • Perfectly juicy and tender every time.
  • Minimal cleanup — one pan does it all!

Ingredients

1 whole chicken (about 4 lbs)
3 tbsp olive oil
1 tbsp salt
1 tsp black pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 lemon, halved
4 garlic cloves, minced

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. In a small bowl, mix the olive oil, salt, pepper, rosemary, and thyme to form a paste.
3. Rub the herb paste all over the chicken, ensuring even coverage.
4. Squeeze the juice of half a lemon over the chicken and place both halves inside the cavity.
5. Scatter the minced garlic over the chicken.
6. Place the chicken in a roasting pan and into the preheated oven.
7. Roast for about 1 hour and 20 minutes or until the internal temperature reaches 165°F (74°C). Baste occasionally with pan juices.
8. Let the chicken rest for 10 minutes before carving and serving.

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