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Whole herb roasted chicken on a white platter with a lemon half and parsley.
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Herb Roasted Chicken

You'll love our Herb-Roasted Chicken, with its tender, juicy meat and crispy skin. This simple recipe is perfect for a busy weeknight dinner, date night, or Sunday supper.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Resting Time15 minutes
Total Time2 hours
Course: dinner, Entree
Cuisine: French
Servings: 4
Calories: 426kcal
Author: Chef Ryan Littley

Ingredients

  • 3 ½ lb whole chicken
  • 1 lemon
  • 2 cloves garlic finely minced
  • 1 sprig fresh rosemary
  • 3 sprigs fresh thyme
  • 1 teaspoon dry marjoram
  • 1 teaspoon dry rosemary
  • 1 teaspoon dry thyme
  • 1 teaspoon dry sage powder
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon nutmeg powder
  • ½ teaspoon sweet paprika
  • 1 teaspoon kosher salt or coarse sea salt

Instructions

  • Remove the giblets and neck from the cavity of the chicken.
  • Pat the chicken dry with paper towels this will help it get crispy skin.
  • Start off by adding the dry marjoram, dry rosemary, sage, thyme, black pepper, nutmeg, and sweet paprika to a small bowl. Whisk the seasonings to combine.
    We used our signature poultry seasoning, which contains all of the seasonings. You can also use your favorite poultry seasoning.
  • Spread the seasoning mixture over the outside of the chicken and inside the chicken cavity.
  • Cover the chicken with aluminum foil or cling wrap and return to the fridge allowing the bird to marinate for at least two hours (overnight is best if you have time).
  • Remove the chicken a half hour before cooking to let it begin to come to room temperature.
  • Preheat your oven to 400 degrees F.
  • Stuff the chicken cavity with fresh rosemary, fresh thyme, cut-up lemon, and garlic cloves. This will add flavor and moisture while the chicken is cooking.
  • Place a meat thermometer into the thickest part of the chicken breast. This will help you monitor the internal temperature of the chicken. You can also place it in the thickest part of the thigh.
  • Place the chicken on aluminum foil lined baking sheet with a wire rack on the middle rack of the preheated oven (you could also use a large roasting pan with a rack).
  • After 45 minutes, baste the chicken with butter, then return to the oven and continue to cook for 30 -45 minutes until it reaches an internal temperature of 165 degrees.
    Cooking time can vary depending on the size of your chicken.
  • Remove the chicken from the oven and baste it with butter, an additional time.
  • Tent the bird loosely with aluminum foil and let it rest for 15-20 minutes to allow the juices to recirculate into the meat before slicing.
  • Use the pan drippings/pan juices to make gravy.
  • Serve with mashed potatoes or roasted potatoes and your favorite green vegetable.

Nutrition

Calories: 426kcal | Carbohydrates: 4g | Protein: 36g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 716mg | Potassium: 431mg | Fiber: 1g | Sugar: 1g | Vitamin A: 462IU | Vitamin C: 20mg | Calcium: 40mg | Iron: 2mg