Go Back
Roast chicken has long been a beloved staple in home kitchens around the world. Its comforting aroma and golden-brown skin evoke feelings of warmth and togetherness, making it a popular choice for family gatherings, festive occasions, and weeknight dinners alike. The simple act of roasting a whole chicken has the power to transform an ordinary meal into a memorable feast, bringing friends and family together around the table.

Herb-Roasted Whole Chicken

Discover the comforting delight of Herb-Roasted Whole Chicken, a timeless dish that brings warmth and joy to any gathering. Infused with fresh herbs like rosemary and thyme, this recipe elevates a simple roast into a memorable feast. Perfect for both novice cooks and seasoned chefs, you’ll master the art of achieving crispy skin and juicy meat. Pair it with seasonal vegetables for a beautiful presentation and enjoy the delicious leftovers in various dishes. Bring the family together around the table with this nourishing, savory classic!
Print Recipe Pin Recipe

Ingredients
  

1 whole chicken (about 4-5 lbs), preferably organic

4 tablespoons olive oil

2 teaspoons sea salt

1 teaspoon freshly ground black pepper

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried)

1 tablespoon fresh thyme, finely chopped (or 1 teaspoon dried)

1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried)

2 lemons: one halved and one thinly sliced

4 cloves of garlic, minced

1 large onion, quartered

4 medium carrots, cut into 2-inch long pieces

4 medium potatoes, quartered

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). This high temperature will ensure a crispy skin.

    Prepare the Chicken: Use paper towels to pat the chicken dry thoroughly. This step is important for achieving that perfect crispy roast skin. Place the chicken breast-side up in a large roasting pan.

      Make the Herb Mixture: In a small mixing bowl, combine the olive oil, sea salt, black pepper, chopped rosemary, thyme, sage, and minced garlic. Stir the mixture well until it forms a smooth paste.

        Season the Chicken: Generously rub the herb mixture all over the chicken, focusing on getting it under the skin and inside the cavity. Make sure to coat the wings, drumsticks, and all the crevices for maximum flavor!

          Stuff the Chicken: Take the halved lemon and a few of the onion quarters and place them inside the chicken's cavity. This adds a wonderful depth of flavor during the cooking process.

            Arrange the Vegetables: Surround the chicken with the remaining onion quarters, carrots, and potatoes in the roasting pan. Drizzle the vegetables lightly with olive oil and sprinkle with additional sea salt and pepper.

              Add Lemon Slices: Place the thinly sliced lemon on top of the chicken and amongst the vegetables. The citrus slices will infuse a refreshing aroma and flavor while the chicken roasts.

                Roast the Chicken: Slide the roasting pan into the preheated oven. Roast for approximately 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the juices run clear when pierced between the leg and the body.

                  Rest the Chicken: After roasting, carefully remove the pan from the oven. Let the chicken rest for at least 10-15 minutes; this allows the juices to redistribute within the meat for optimal moisture.

                    Serve: Carve the chicken into serving pieces and arrange on a platter with the roasted vegetables. Garnish with freshly chopped parsley for a pop of color and freshness. Enjoy your herb-roasted whole chicken alongside your favorite side dishes!

                      Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 6 servings