Traditional Herb-Roasted Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 30 min
🍽 Serves: 6
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Welcome to your new favorite way to roast chicken! This Traditional Herb-Roasted Chicken is all about simplicity, flavor, and a touch of elegance. Perfect for a family dinner or a cozy weekend meal, it's sure to become a household staple.

Ingredients for Traditional Herb-Roasted Chicken

The star of our show is the whole chicken, about 4 lbs, which offers a great balance between meat and skin for roasting. Olive oil helps create a crisp, golden-brown skin and enhances the flavor of the herbs. Fresh lemon adds a zesty brightness that cuts through the richness. Garlic intensifies the aroma and pairs beautifully with the herbs. You'll need salt and black pepper for seasoning, which elevates every other ingredient. Our fresh herbs — rosemary, thyme, and parsley — are key to infusing the chicken and vegetables with their earthy, fragrant notes. For the vegetable bed, onion, carrots, and celery add sweetness and body to the pan juices. Finally, chicken broth keeps everything moist and flavorful while roasting.

Tips & Tricks

  • Always let your chicken come to room temperature before roasting for even cooking.
  • Basting every 30 minutes keeps the skin crispy and flavorful.
  • Use a meat thermometer to ensure perfect doneness without guesswork.
  • If the veggies look like they’re about to burn, add a splash more chicken broth.

Serving Suggestions

This dish pairs wonderfully with creamy mashed potatoes or a simple side salad of mixed greens. For a touch of indulgence, serve with a glass of chilled white wine, like a Chardonnay or Sauvignon Blanc. The roasted veggies make for a hearty side, too!

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can. Use about one-third of the amount since dried herbs are more concentrated.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. The leftovers make great sandwiches!
Can I cook this in a slow cooker?
While roasting in the oven gives the best crispy skin, you can use a slow cooker for a more hands-off approach. Just sear the chicken first for some color.

Traditional Herb-Roasted Chicken Recipe Walkthrough

First things first, preheat your oven to 375°F (190°C). This way, when you're ready to pop the chicken in, the oven is all set. Grab your chicken and give it a good rinse under cold water, both inside and out. Then, pat it dry with paper towels to ensure the skin gets nice and crispy.

Next, rub the chicken with olive oil. You want an even coat all over, so don't be shy. Cut your lemon in half and squeeze the juice over the chicken. Toss the lemon halves into the cavity along with the crushed garlic, and half of your chopped rosemary, thyme, and parsley. This stuffing will work its magic as the chicken roasts.

Sprinkle salt and pepper generously over the chicken, then set it aside for a moment. Arrange your onion, carrots, and celery in a roasting pan — these will be your flavor-packed veggie bed. Place the chicken right on top of them.

Pour the chicken broth into the pan, which will help keep everything nice and moist during cooking. Sprinkle the remaining herbs over the chicken and veggies for an added layer of flavor. Now, it's roasting time! Slide the pan into the oven and let it roast for about 90 minutes, basting occasionally with pan drippings. You'll know it's done when the internal temperature hits 165°F (74°C).

Once it's out of the oven, let the chicken rest for about 10 minutes before carving. This helps the juices redistribute, so every bite is juicy and flavorful.

Why You'll Love This Recipe

  • Perfectly juicy and tender every time.
  • Simple ingredients that pack a flavorful punch.
  • Minimal prep work with maximum results.
  • Aromatic herbs transform this dish into an inviting feast.
  • Bakes beautifully in the oven — no need for constant attention.

Ingredients

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 lemon, halved
5 cloves garlic, crushed
1 tbsp salt
1 tsp black pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh parsley, chopped
1 onion, quartered
3 carrots, cut into large chunks
3 celery stalks, chopped
2 cups chicken broth

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. Rinse the whole chicken inside and out under cold water, then pat dry with paper towels.
3. Rub the chicken with olive oil, both inside and out, ensuring an even coat.
4. Squeeze lemon juice over the chicken and place the lemon halves inside the cavity.
5. Stuff the cavity with crushed garlic, half of the rosemary, thyme, and parsley.
6. Season the chicken generously with salt and black pepper.
7. Arrange the onion, carrots, and celery in a roasting pan, and place the chicken on top.
8. Pour chicken broth into the pan and sprinkle the remaining herbs over the chicken and vegetables.
9. Roast the chicken for approximately 90 minutes, or until the internal temperature reaches 165°F (74°C), basting occasionally with pan drippings.
10. Allow the chicken to rest for 10 minutes before carving.

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