Go Back
When it comes to roasting a whole chicken, understanding the relationship between temperature and cooking time is crucial for achieving the best results. Roasting at the correct temperature not only ensures the chicken cooks evenly but also helps to develop a golden, crispy skin while keeping the meat juicy and tender.

Herb-Roasted Whole Chicken

Experience the warmth of family gatherings with a perfect herb-roasted whole chicken. This classic dish transforms any meal into a celebration, featuring a golden-brown exterior and flavorful, tender meat seasoned with fresh herbs, zesty lemon, and accompanied by a colorful medley of seasonal vegetables. Discover essential tips for selecting the best chicken, mastering the roasting technique, and creating a memorable dining experience that brings everyone together.
Print Recipe Pin Recipe

Ingredients
  

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

4 tablespoons olive oil

2 teaspoons sea salt

1 teaspoon black pepper

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

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

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

2 lemons, one halved and one thinly sliced

4 cloves garlic, minced

1 onion, quartered

4 carrots, cut into 2-inch pieces

4 potatoes, quartered

Fresh parsley for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare the Chicken: Pat the chicken dry with paper towels to ensure crispy skin. Place the chicken in a roasting pan.

      Make the Herb Mixture: In a small bowl, combine the olive oil, sea salt, black pepper, rosemary, thyme, sage, and minced garlic. Mix well.

        Season the Chicken: Rub the herb mixture all over the chicken, including under the skin and inside the cavity. Don’t forget to coat the wings and drumsticks!

          Stuff the Chicken: Place the halved lemon and a few onion quarters inside the cavity of the chicken. This will infuse flavor as it cooks.

            Arrange Vegetables: Scatter the quartered onions, carrots, and potatoes around the chicken in the roasting pan. Drizzle them with a little olive oil and sprinkle with salt and pepper.

              Add Lemon Slices: Lay the thinly sliced lemon on top of the chicken and around the vegetables. This adds a lovely citrus aroma and flavor during the roasting process.

                Roast the Chicken: Place the roasting pan in the preheated oven and roast for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the juices run clear when pierced.

                  Rest the Chicken: Once done, remove the chicken from the oven and let it rest for at least 10-15 minutes before carving. This helps the juices redistribute for a moist chicken.

                    Serve: Carve the chicken and serve it with the roasted vegetables, garnished with fresh parsley. Enjoy your herb-roasted whole chicken with your favorite sides!

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