Classic Herb Roasted Chicken
Elevate your dinner table with this "Classic Herb Roasted Chicken," a timeless recipe that combines juicy, tender meat with perfectly caramelized vegetables for a meal rich in comforting flavors. This recipe starts with a whole chicken seasoned with olive oil, lemon, garlic, and fresh herbs like rosemary and thyme, ensuring every bite is infused with fragrant earthiness. The chicken is roasted over a bed of hearty carrots, potatoes, and onions, which soak up the savory chicken broth and pan drippings for an irresistibly flavorful side. With a golden, crispy skin achieved through regular basting and an easy preparation process, this recipe is perfect for both weeknight dinners and special occasions. Ready in under two hours and serving four, this beautifully roasted chicken pairs wonderfully with its own pan juices or your favorite gravy. Keywords: herb roasted chicken, classic roasted chicken, lemon garlic chicken, easy dinner recipes, roasted vegetable side dish.
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Recipe Information
Ingredients
- 3 pounds whole chicken
- 2 tablespoons olive oil
- 1 whole lemon
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 4 whole garlic cloves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 3 whole carrots
- 3 whole potatoes
- 1 whole onion
- 1 cup chicken broth
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken under cold water and pat it dry with paper towels.
Cut the lemon in half and rub one half over the entire chicken. Set aside the lemon halves.
In a small bowl, mix the olive oil, salt, and black pepper.
Loosen the skin of the chicken and rub the olive oil mixture both under and over the skin.
Insert the rosemary, thyme, garlic cloves, and the lemon halves into the chicken cavity.
Use kitchen twine to tie the chicken legs together to ensure even cooking.
Melt the butter in a pan, and brush it over the top of the chicken.
Peel and cut the carrots and potatoes into 1-inch pieces and the onion into thick slices.
Arrange the vegetables evenly in a roasting pan and place the chicken on top of the vegetables.
Pour the chicken broth into the pan to keep the vegetables moist during cooking.
Roast the chicken in the preheated oven for 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the chicken is pierced in the thigh.
Baste the chicken with the pan juices every 20 minutes for a golden, crispy skin.
Once done, remove the chicken from the oven and let it rest for 10 minutes to lock in the juices before carving.
Serve the roasted chicken alongside the flavorful vegetables, and drizzle some of the pan juices over for extra flavor.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 23.3 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 261 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 3930 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
