Whole Herb Roasted Chicken
This classic whole roasted chicken is infused with fresh aromatic herbs and garlic for a juicy, golden masterpiece.
Ingredients
- •1 whole roasting chicken (about 4 pounds / 1.8 kg), patted completely dry
- •3 tablespoons extra virgin olive oil
- •1 tablespoon kosher salt
- •1 teaspoon freshly ground black pepper
- •1 lemon, halved
- •6 cloves garlic, smashed
- •4 sprigs fresh rosemary
- •6 sprigs fresh thyme
- •4 sprigs fresh flat-leaf parsley
- •1 medium yellow onion, cut into thick wedges
Instructions
- 1
Preheat your oven to 425°F (220°C) and position a rack in the lower third of the oven.
- 2
Remove the chicken giblets from the cavity, rinse the chicken under cold water, and pat it thoroughly dry with paper towels both inside and out.
- 3
Season the main cavity generously with a pinch of kosher salt and black pepper, then stuff it with the lemon halves, half of the smashed garlic, and a few sprigs of rosemary and thyme.
- 4
Tuck the chicken wings underneath the body and tie the legs together with kitchen twine for even cooking.
- 5
Rub the entire outside of the chicken with the extra virgin olive oil, ensuring it is fully coated.
- 6
Season the outside evenly all over with the remaining kosher salt and freshly ground black pepper.
- 7
Scatter the onion wedges, remaining garlic cloves, and remaining herb sprigs across the bottom of a roasting pan or a large cast-iron skillet, then place the chicken breast-side up on top of the aromatics.
- 8
Transfer to the oven and roast for about 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.
- 9
Remove the chicken from the oven and let it rest undisturbed for 15 minutes before carving to redistribute the juices.
💡 Chef tips
- For extra crispy skin, let the salted chicken uncovered in the refrigerator for 24 hours before roasting to dry out the skin.
- Store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days.
- You can easily swap the rosemary and thyme for tarragon or sage depending on your flavor preference.
✅ How it should turn out
The finished chicken emerges with deeply golden, crispy skin, aromatic herbal notes, and incredibly juicy, tender meat that falls away from the bone.