Summer Herb Roast Chicken
Infused with the vibrant flavors of summer, this Summer Herb Roast Chicken is the ultimate centerpiece for any warm-weather gathering. Featuring a succulent whole chicken seasoned with a fresh blend of rosemary, thyme, and parsley, this recipe delivers a burst of herbaceous goodness in every bite. A zesty touch of lemon and fragrant garlic enhance the flavor, while the combination of butter and olive oil ensures a golden, crispy skin. Perfectly roasted atop a bed of carrots, celery, and onions, this dish pairs tender, juicy meat with caramelized vegetables that soak up all the savory drippings. With its easy preparation, irresistible aroma, and elegant presentation, this roast chicken is a must-try recipe for family dinners or alfresco dining.
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Recipe Information
Ingredients
- 1 3.5-4 lbs whole chicken
- 3 tablespoons olive oil
- 1 lemon
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons fresh parsley
- 4 garlic cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 small onion
- 2 carrots
- 1 celery stalk
Instructions
Preheat your oven to 425°F (220°C).
Remove the giblets from the cavity of the chicken, if present, and pat the chicken dry with paper towels.
Zest the lemon and set the zest aside. Slice the lemon in half.
In a small bowl, combine the olive oil, lemon zest, minced garlic, chopped rosemary, thyme, and parsley. Add the salt and pepper, and mix well to create the herb rub.
Using your fingers, gently loosen the skin on the breast of the chicken. Rub half of the herb mixture under the skin, spreading it evenly over both breasts. Rub the remaining mixture over the surface of the chicken.
Stuff the cavity of the chicken with the halved lemon, the onion (cut into quarters), and a sprig or two of fresh herbs if desired.
Tie the legs of the chicken together with kitchen twine to ensure even cooking.
Peel and chop carrots and celery into large chunks, creating a bed for the chicken in your roasting pan.
Place the seasoned chicken breast-side up on top of the vegetables in the roasting pan. Dot the chicken with small pieces of butter.
Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature of the thickest part of the breast reads 165°F (74°C) and the juices run clear.
Every 20 minutes, baste the chicken with the pan drippings to keep it moist.
Once cooked, remove the chicken from the oven and tent it with foil. Allow it to rest for 10-15 minutes before carving.
Serve the roasted chicken alongside the vegetables from the pan, drizzled with the flavorful pan juices. Enjoy!
Nutrition Facts
Calories |
675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 128 mg | 42% | |
| Sodium | 147 mg | 6% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.7 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 601 mg | 13% | |
*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.
