Whole Herb Roasted Chicken
Enjoy a succulent, golden-brown whole chicken infused with aromatic garlic and fresh herbs for the ultimate family dinner.
Ingredients
- •1 whole chicken (about 4 pounds or 1.8 kg), patted completely dry
- •3 tablespoons extra virgin olive oil
- •1 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
- •1 teaspoon garlic powder
- •1 lemon, halved
- •1 head of garlic, halved horizontally
- •4 sprigs fresh rosemary
- •6 sprigs fresh thyme
- •4 sprigs fresh flat-leaf parsley
Instructions
- 1
Preheat your oven to 425°F (220°C) and position a rack in the middle of the oven.
- 2
Place the whole chicken breast-side up in a roasting pan or a cast-iron skillet.
- 3
Rub the entire outside and inside of the chicken generously with extra virgin olive oil.
- 4
In a small bowl, mix together the kosher salt, black pepper, and garlic powder, then season the chicken thoroughly inside and out.
- 5
Stuff the cavity of the chicken with the lemon halves, halved head of garlic, and half of the rosemary, thyme, and parsley sprigs.
- 6
Tuck the remaining fresh herbs underneath the chicken and tie the legs together with kitchen twine if desired.
- 7
Roast in the preheated oven for 75 to 85 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
- 8
Remove the chicken from the oven and let it rest loosely tented with foil for 15 minutes before carving and serving.
💡 Chef tips
- For extra crispy skin, let the salted, uncovered chicken air-dry in the refrigerator for 4 to 24 hours before roasting.
- You can easily swap the rosemary and thyme for other sturdy herbs like sage or oregano depending on what you have on hand.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
✅ How it should turn out
The finished chicken features deeply golden, crispy skin with aromatic garlic and herb notes, yielding juicy and tender meat.