Description
Perfectly seasoned herb-roasted chicken with crispy golden skin and tender, juicy meat infused with fresh rosemary, thyme, sage, and garlic.
Ingredients
1 whole chicken (3–4 pounds)
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
3 tablespoons fresh sage, minced
1/4 cup fresh parsley, chopped
4 garlic cloves, minced
3 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter, melted
1 lemon, juiced
Instructions
1. Preheat oven to 425°F with rack in lower third
2. Pat chicken completely dry and bring to room temperature for 30-60 minutes
3. Combine herbs, garlic, olive oil, salt, and pepper in bowl
4. Gently separate skin from breast meat using fingers
5. Spread half herb mixture under skin, remaining on exterior and in cavity
6. Truss legs with kitchen twine and tuck wing tips under
7. Place breast-side up on roasting pan
8. Roast 50-60 minutes until internal temperature reaches 165°F
9. Tent with foil and rest 10-15 minutes before carving
10. Drizzle with melted butter and lemon juice before serving
Notes
Use instant-read thermometer for accurate temperature checking
Bring chicken to room temperature for even cooking
Fresh herbs provide much better flavor than dried
Save pan drippings for gravy or future recipes
Leftover chicken keeps refrigerated up to 4 days
- Prep Time: 15
- Cook Time: 60
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken
- Calories: 485
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 52g
- Cholesterol: 165mg
Keywords: herb roasted chicken, roast chicken, whole chicken recipe, crispy skin chicken