Herbed Roast Chicken
Elevate your dinner table with this succulent Herbed Roast Chicken, a show-stopping main course that’s as flavorful as it is aromatic. This recipe combines a whole, golden-brown chicken with the robust flavors of fresh rosemary, thyme, and parsley, all infused with a touch of garlic and citrusy lemon for an irresistible herbaceous finish. A rich blend of olive oil, buttery seasoning, and a perfectly crisp skin ensures every bite is moist and tender. Nestled on a bed of roasted carrots, celery, and sweet onions, this dish delivers a complete, comforting meal that’s both elegant and easy to prepare. Perfect for family dinners or special occasions, this roasted chicken recipe will fill your home with mouthwatering aromas and leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 4-5 pound bird whole chicken
- 3 tablespoons olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons, chopped fresh parsley
- 1 whole lemon
- 4 cloves garlic
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons, softened unsalted butter
- 2 large, chopped carrots
- 2 stalks, chopped celery
- 1 large, quartered yellow onion
Instructions
Preheat your oven to 425°F (220°C).
Remove the chicken from the refrigerator and pat it dry with paper towels. Let it sit at room temperature for 15-20 minutes.
Carefully loosen the skin of the chicken by sliding your fingers between the skin and breast meat to create a pocket.
In a small bowl, combine 2 tablespoons of olive oil, softened butter, chopped parsley, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread this mixture under the loosened skin, focusing on the breast area.
Stuff the cavity of the chicken with the lemon (halved), rosemary, thyme, and 2 garlic cloves (slightly crushed).
Rub the remaining tablespoon of olive oil all over the exterior of the chicken. Season generously with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Arrange the chopped carrots, celery, onion, and 2 garlic cloves in the bottom of a roasting pan. Place the chicken breast-side up on top of the vegetables.
Tie the chicken legs together with kitchen twine for even cooking.
Roast the chicken in the preheated oven for approximately 1 hour and 20-30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with pan juices halfway through cooking.
Once cooked, remove the chicken from the oven and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to retain its juices.
Transfer the chicken to a carving board, carve, and serve with the roasted vegetables on the side.
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.6 g | 105% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 3828 mg | 166% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 15.3 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1387 mg | 30% | |
*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.
