Herb Roasted Whole Chicken
Discover the ultimate comfort food with this Herb Roasted Whole Chicken recipe—an elegant yet simple dish perfect for family dinners or holiday feasts. This juicy, golden-brown chicken is infused with a flavorful herb paste made from fresh rosemary, thyme, garlic, parsley, and lemon zest, ensuring every bite is bursting with aromatic goodness. Nestled on a bed of roasted carrots, celery, and onions, the chicken roasts to perfection in its own savory juices, creating a rich and hearty pan sauce. With minimal prep and a hands-off roasting time, this one-dish recipe is easy to master and rewards you with tender, succulent meat and perfectly caramelized vegetables. Whether you're looking to impress guests or enjoy a wholesome weeknight meal, this Herb Roasted Whole Chicken is a versatile, crowd-pleasing centerpiece you'll make again and again.
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Recipe Information
Ingredients
- 1 piece (around 4-5 pounds) whole chicken
- 3 tablespoons olive oil
- 4 pieces (minced) garlic cloves
- 2 teaspoons (finely chopped) fresh rosemary
- 2 teaspoons (finely chopped) fresh thyme
- 1 tablespoon (finely chopped) fresh parsley
- 1 piece (zested, then halved) lemon
- 2 teaspoons salt
- 1 teaspoon (freshly ground) black pepper
- 2 tablespoons (softened) unsalted butter
- 1 piece (quartered) yellow onion
- 2 pieces (cut into large chunks) carrot
- 2 pieces (cut into large chunks) celery stalk
- 1 cup chicken broth or water
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets and neck from inside the chicken. Rinse the chicken under cold water and pat it dry with paper towels.
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, parsley, lemon zest, salt, and black pepper to form an herb paste.
Gently loosen the skin over the chicken breast using your fingers, being careful not to tear it. Spread about half of the herb paste under the loosened skin and over the chicken breast.
Rub the remaining herb paste all over the outside of the chicken, making sure to coat it evenly.
Rub the softened butter inside the chicken cavity, then stuff the cavity with the halved lemon, onion quarters, and half of the carrot and celery chunks.
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Place the remaining carrot and celery chunks in the bottom of a large roasting pan along with the chicken broth or water. Set the chicken on top of the vegetables, breast-side up.
Roast the chicken in the preheated oven for 1 hour 20 minutes (or until the thickest part of the thigh registers 165°F/74°C on an instant-read thermometer). Baste the chicken with the pan juices every 30 minutes to keep it moist.
When the chicken is done, remove it from the oven and cover it loosely with aluminum foil. Let it rest for 15 minutes before carving.
Serve the chicken with the roasted vegetables and any additional sides of your choice.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 5908 mg | 257% | |
| Total Carbohydrate | 35.2 g | 13% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 12.2 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 191 mg | 15% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1365 mg | 29% | |
*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.
