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Herb Roasted Chicken Recipe

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This Herb Roasted Chicken recipe features a whole chicken marinated with a fragrant blend of olive oil, fresh rosemary, thyme, garlic, lemon zest, and spices. Roasted to golden perfection with optional tender vegetables like baby potatoes, carrots, and onions, this easy and flavorful dish is perfect for a comforting family meal or special occasion.

Ingredients

Scale

For the Herb Roasted Chicken

  • 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

  1. Dry the Chicken: Pat the whole chicken completely dry with paper towels to ensure crispy skin when roasting.
  2. Prepare Herb Mixture: In a bowl, mix together olive oil, minced garlic, chopped fresh rosemary, fresh thyme leaves, lemon zest, kosher salt, black pepper, and paprika to create a flavorful herb rub.
  3. Season Under Skin: Carefully loosen the skin over the chicken’s breast and thighs and rub half of the herb mixture underneath the skin for deep seasoning.
  4. Season Exterior and Stuff Cavity: Rub the remaining herb mixture all over the chicken’s surface. Stuff the chicken cavity with lemon halves and additional herbs to infuse fresh citrus and herb aroma during cooking.
  5. Truss Chicken and Prepare for Roasting: Tie the legs together securely with kitchen twine and tuck the wing tips under the body to promote even cooking. Place the chicken on a roasting rack in a pan.
  6. Initial High-Heat Roast: Roast the chicken in a preheated oven at 425°F (220°C) for 20 minutes to start the browning process and crisp the skin.
  7. Reduce Heat for Even Cooking: Lower the oven temperature to 375°F (190°C) and continue roasting for an additional 45 to 60 minutes until the internal thigh temperature reaches 165°F (74°C), ensuring the chicken is fully cooked.
  8. Prepare and Roast Vegetables (Optional): Toss baby potatoes, carrot chunks, and onion quarters with olive oil, salt, and pepper. Add them to the roasting pan during the last 45 minutes of the chicken’s cooking time so they absorb the delicious pan juices.
  9. Rest the Chicken: Once cooked, tent the chicken loosely with foil and let it rest for 10 to 15 minutes to allow juices to redistribute for moist, tender meat.
  10. Carve and Serve: Carve the rested chicken and serve alongside the roasted vegetables for a complete, hearty meal.

Notes

  • Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
  • Letting the chicken rest after roasting helps in retaining its juices and enhances tenderness.
  • Use fresh herbs whenever possible for the brightest flavor.
  • Optional vegetables can be customized based on seasonality and preference.
  • Nutrition information is approximate and can vary based on exact ingredients and portion sizes.

Keywords: herb roasted chicken, roasted chicken recipe, easy chicken dinner, oven roasted chicken, garlic herb chicken, lemon rosemary chicken, healthy roasted chicken

Find it online: https://islawhite.com/herb-roasted-chicken-recipe/