Savory Herb Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
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There's something wonderfully comforting about a well-roasted chicken, and this Savory Herb Chicken recipe delivers just that. With a fragrant blend of fresh herbs, lemon, and garlic, it's perfect for a cozy family dinner or a special occasion. Let's dive into this simple yet delightful dish.

Ingredients for Savory Herb Chicken

The star of the show is the whole chicken. It holds the flavors well and provides a variety of textures. Olive oil helps in crisping up the skin while keeping the meat moist. Salt and black pepper are the essential seasonings that enhance the chicken's natural flavors. Fresh rosemary and thyme add an earthy, aromatic touch, while lemon slices infuse a subtle zesty freshness. Garlic adds depth and warmth to the flavor profile. Finally, chicken broth keeps the roast moist and can be used to make a delicious gravy.

Tips & Tricks

  • Use a meat thermometer to ensure the chicken is perfectly cooked.
  • If the skin is browning too quickly, cover the chicken loosely with foil.
  • Letting the chicken rest is key for juicy meat.

Serving Suggestions

This savory herb chicken pairs beautifully with roasted vegetables such as carrots and potatoes. For a lighter option, consider serving with a fresh, crisp salad and some crusty bread to mop up the juices.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs. Just use about one-third of the amount since dried herbs are more concentrated.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days.
Can I prepare the chicken ahead of time?
Absolutely! You can prep the chicken a day ahead and keep it in the fridge, then roast it when you're ready.

Savory Herb Chicken Recipe Walkthrough

First, preheat your oven to 375°F (190°C). This ensures the chicken cooks evenly. While waiting, pat the chicken dry with paper towels, getting rid of any excess moisture for a crispy skin.

Next, rub the chicken all over with olive oil. This will help the skin to crisp up beautifully. Season the chicken generously with salt and pepper, ensuring every part gets a good sprinkle.

Now, let's add some flavor. Stuff the cavity of the chicken with half of the rosemary, thyme, lemon slices, and minced garlic. This will infuse the chicken from the inside out.

Using kitchen twine, tie the legs together. This helps the chicken cook evenly. Tuck the wings under the body to prevent them from burning.

Place the chicken in a roasting pan and sprinkle the remaining herbs on top. Pour the chicken broth into the bottom of the pan to keep everything moist and flavorful.

Roast the chicken in your preheated oven for about 1 hour and 30 minutes. You'll know it's done when the internal temperature reaches 165°F (74°C) and the juices run clear. Once cooked, let it rest for 10 minutes before carving. This resting time is crucial as it allows the juices to redistribute, making the meat tender and juicy.

Why You'll Love This Recipe

  • The combination of fresh herbs brings out a rich, aromatic flavor.
  • Simple preparation with minimal cleanup.
  • Perfectly juicy and tender meat every time.
  • Great for both novice and experienced cooks.

Ingredients

4 lbs whole chicken
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
1 lemon, sliced
4 cloves garlic, minced
1 cup chicken broth

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. Pat the chicken dry with paper towels, both inside and out.
3. Rub the chicken with olive oil, ensuring an even coating.
4. Season the chicken generously with salt and pepper.
5. Stuff the cavity with half of the rosemary, thyme, lemon slices, and garlic.
6. Tie the legs together with kitchen twine and tuck the wings under the body.
7. Place the chicken in a roasting pan and sprinkle the remaining herbs on top.
8. Pour chicken broth into the bottom of the pan.
9. Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
10. Let it rest for 10 minutes before carving.

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