Roast Chicken with Herbs

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Roast Chicken with Herbs is a classic dish that brings out the natural flavors of chicken complemented by aromatic herbs. This recipe results in juicy and tender chicken with crispy skin, making it perfect for a comforting family dinner or a special gathering. Here’s how to make Roast Chicken with Herbs at home, creating a delicious and satisfying meal.


  • 1 whole chicken (about 4-5 pounds)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil or melted butter
  • 4 garlic cloves, minced
  • 1 lemon, halved
  • 4-5 sprigs of fresh thyme
  • 4-5 sprigs of fresh rosemary
  • 4-5 sprigs of fresh sage
  • 1 onion, quartered
  • 1 carrot, peeled and cut into chunks
  • 1 celery stalk, cut into chunks
  • 1 cup chicken broth or water


1. Preheat and Prepare:

  1. Preheat your oven to 425°F (220°C).
  2. Remove the giblets from the cavity of the chicken, if included. Pat the chicken dry with paper towels inside and out.

2. Season the Chicken:

  1. Season the cavity of the chicken generously with salt and freshly ground black pepper.
  2. Stuff the cavity with half of the minced garlic, lemon halves, and a few sprigs each of thyme, rosemary, and sage.
  3. Tie the legs of the chicken together with kitchen twine for even roasting. Tuck the wing tips under the body of the chicken.

3. Prepare the Herb Butter:

  1. In a small bowl, combine olive oil or melted butter with the remaining minced garlic and chopped fresh herbs (thyme, rosemary, and sage). Mix well.

4. Roast the Chicken:

  1. Place the quartered onion, carrot chunks, and celery chunks in the bottom of a roasting pan or large oven-safe skillet. Pour chicken broth or water into the pan.
  2. Place the seasoned chicken on top of the vegetables in the pan, breast side up.
  3. Brush the herb butter mixture all over the outside of the chicken, coating it evenly.

5. Roast the Chicken:

  1. Transfer the roasting pan to the preheated oven. Roast the chicken for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh without touching bone.
  2. Baste the chicken with pan juices every 30 minutes during roasting to keep it moist and flavorful.

6. Rest and Serve:

  1. Once the chicken is cooked through, remove it from the oven and tent loosely with foil. Let it rest for 10-15 minutes before carving.
  2. Carve the chicken into serving pieces and arrange on a serving platter with the roasted vegetables.
  3. Serve hot, garnished with additional fresh herbs if desired.

7. Optional Serving Suggestions:

  • Serve Roast Chicken with Herbs with mashed potatoes, roasted vegetables, or a simple green salad.
  • Drizzle pan juices over the chicken and vegetables for added flavor.
  • Pair with a glass of white wine such as Chardonnay or Sauvignon Blanc to complement the herb-infused flavors.

8. Tips:

  • For crispy skin, you can increase the oven temperature to 450°F (230°C) for the last 10-15 minutes of roasting.
  • Use a meat thermometer to ensure the chicken is cooked to the proper temperature without overcooking.
  • Save any leftover chicken and bones to make homemade chicken stock or soup.

Conclusion: Roast Chicken with Herbs is a classic and comforting dish that is perfect for any occasion. This recipe allows you to enjoy tender and flavorful chicken infused with aromatic herbs, creating a memorable meal for family and friends. Whether for a weekend dinner or a holiday feast, Roast Chicken with Herbs is sure to be a crowd-pleaser with its delicious flavors and juicy texture.

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Written by Robert Zelesky

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