Introduction

This herb roasted chicken is a simple yet flavorful dish perfect for any dinner occasion. Infused with fresh rosemary, thyme, and lemon, the chicken turns out juicy with a crispy golden skin. Adding optional roasted vegetables makes it a complete, comforting meal.

A whole roasted chicken with golden brown crispy skin seasoned with herbs is centered in a silver roasting pan. Surrounding the chicken are roasted baby potatoes with a light brown crust and roasted carrots that have a deep orange color, both mixed with sprigs of fresh green rosemary and thyme. The chicken looks juicy with a shiny texture, and the vegetables have a slightly charred, caramelized surface. The pan sits on a white marbled surface with a light gray cloth partially visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (4–5 pounds)
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
4 cloves garlic, minced
1 lemon, zested and juiced
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon paprika
Optional vegetables:
- 2 lbs baby potatoes, halved
- 3 large carrots, cut into chunks
- 1 large onion, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste

Instructions

Step 1: Pat the chicken completely dry with paper towels to ensure a crispy skin.
Step 2: In a small bowl, mix together olive oil, garlic, rosemary, thyme, lemon zest, kosher salt, black pepper, and paprika.
Step 3: Gently loosen the skin over the breast and thighs and rub half of the herb mixture under the skin for maximum flavor.
Step 4: Rub the remaining mixture all over the outside of the chicken. Stuff the cavity with lemon halves and additional herbs if desired.
Step 5: Tie the legs together with kitchen twine and tuck the wing tips under the body. Place the chicken on a roasting rack.
Step 6: Roast the chicken in a preheated oven at 425°F (220°C) for 20 minutes.
Step 7: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45 to 60 minutes.
Step 8: For the optional vegetables, toss baby potatoes, carrots, and onion with olive oil, salt, and pepper. Add them to the pan for the last 45 minutes of roasting.
Step 9: Check the chicken’s internal temperature; the thigh should reach 165°F (74°C) when done.
Step 10: Remove the chicken from the oven, tent it loosely with foil, and let it rest for 10–15 minutes before carving and serving.

Tips & Variations

Use fresh herbs whenever possible for the best aroma and taste.
To add more flavor, stuff the cavity with additional lemon halves and fresh herb sprigs.
Try using other root vegetables like parsnips or sweet potatoes as an alternative to carrots and potatoes.
Resting the chicken after roasting allows the juices to redistribute, ensuring moist meat.

Storage

Store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain moisture. Leftover vegetables can be stored alongside the chicken but may become softer after reheating.

How to Serve

A whole raw chicken with pale pink skin and visible texture is placed on a wooden board, surrounded by fresh herbs like deep green rosemary and thyme. Around the chicken, there are layers of raw yellow potatoes, bright orange carrots, a halved lemon showing its light yellow inner flesh, whole garlic bulbs and separated garlic cloves, and a halved green apple. Small white and gray bowls hold coarse salt, dark peppercorns, and orange-red paprika powder. A clear glass bowl filled with golden olive oil is also on the board. All of this rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken the night before?

Yes, you can season and marinate the chicken overnight in the refrigerator. This will deepen the flavors and make the chicken even more delicious when roasted.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The thickest part of the thigh should read 165°F (74°C) to ensure it is fully cooked and safe to eat.