If there's one dish that transcends time and trend, it's a perfectly roasted chicken. This Timeless Herb-Roasted Chicken recipe brings together simple, fresh ingredients to create a meal that feels both comforting and elegant. Whether you're feeding a family or impressing dinner guests, this recipe is sure to become a staple in your kitchen.
Whole chicken is the star of the show, providing a tender base for all the flavors to meld. A quarter cup of olive oil acts as the perfect medium to carry the herbs and ensure that coveted crispy skin. The fresh rosemary and fresh thyme bring a fragrant, earthy aroma that pairs beautifully with chicken. Adding a lemon introduces a zesty brightness, while garlic adds depth and a bit of kick. A simple seasoning of salt and black pepper ties everything together, and the onion in the cavity helps keep the meat moist and adds a subtle sweetness.
This herb-roasted chicken pairs wonderfully with a side of roasted vegetables or a fresh green salad. For something heartier, consider serving it with creamy mashed potatoes or a rustic loaf of bread to soak up the juices.
First, preheat your oven to 425°F (220°C). This temperature is key for achieving a crisp, golden-brown skin without drying out the meat. While the oven is warming, pat the chicken dry with paper towels. Dry skin is crucial for crispiness, so don’t skip this step.
In a small bowl, mix together the olive oil, chopped rosemary, and thyme, along with the salt and pepper. This will be your flavorful herb rub. Take your time rubbing this mixture all over the chicken, ensuring even coverage. This part is a bit messy, but trust me, it's worth it.
Next, stuff the cavity of the chicken with the quartered lemon, smashed garlic cloves, and onion pieces. These ingredients will infuse the chicken from the inside out, adding layers of flavor as it roasts.
Place the chicken breast side up in a roasting pan. This position helps the breast meat retain its juices. Roast the chicken in your preheated oven for about 1 hour and 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (75°C).
Once done, let the chicken rest for about 10 minutes before carving. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful.
Share