Herb Roasted Chicken Dinner
- A classic herb roasted chicken with crispy skin and juicy, flavorful meat.
- Infused with fresh rosemary, thyme, and garlic for a timeless family favorite.
- Simple enough for weeknights but impressive enough for special occasions.
- Prep Time: 20
- Cook Time: 75
- Total Time: 1 hour 35 minutes
- Yield: 4-6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (about 4 lbs), room temperature
- 4–5 fresh rosemary sprigs, stripped and chopped
- 2 tablespoons fresh thyme leaves
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lemon, halved (optional)
- 1 medium onion, quartered (optional)
- 2 large carrots, cut into 2-inch pieces (optional)
- 1 pound baby potatoes, halved (optional)
- 2 tablespoons butter, softened (optional)
- 1 teaspoon paprika (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Remove chicken from refrigerator 30 minutes before cooking and pat thoroughly dry with paper towels.
- In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, salt, pepper, and olive oil to form a paste.
- Gently loosen the skin from the breast meat and spread about 1/3 of the herb mixture under the skin.
- Rub the remaining herb mixture all over the outside of the chicken, including under the wings and legs.
- If using lemon, place both halves in the cavity along with any extra herb sprigs.
- Arrange any optional vegetables in the bottom of a roasting pan and place the chicken breast-side up on a rack above them.
- Roast for 20 minutes at 425°F, then reduce temperature to 375°F without opening the oven.
- Continue roasting for about 25-30 minutes per pound until a meat thermometer inserted into the thickest part of the thigh registers 165°F.
- Remove from oven and tent loosely with foil. Allow to rest for at least 10-15 minutes before carving.
- Carve and serve with the roasted vegetables and optional pan sauce.
Notes
- For extra juicy results, dry brine the chicken 8-24 hours before cooking by rubbing with salt and refrigerating uncovered.
- Save the carcass to make homemade chicken stock.
- Rotate the pan halfway through cooking for even browning.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1/4 chicken with vegetables
- Calories: 385
- Sugar: 3
- Sodium: 720
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 15
- Carbohydrates: 12
- Fiber: 2
- Protein: 32
- Cholesterol: 112
Keywords: herb roasted chicken dinner, roasted chicken, herb chicken, easy chicken dinner, weeknight meal