Roasted Chicken with Herbs (Printable)

Golden chicken infused with fresh herbs, garlic, and lemon for a tender and flavorful meal.

# Ingredient List:

→ Poultry

01 - 1 whole chicken (approx. 3.3 pounds)

→ Herbs & Aromatics

02 - 3 sprigs fresh rosemary
03 - 3 sprigs fresh thyme
04 - 1 bunch fresh parsley
05 - 4 garlic cloves, smashed
06 - 1 lemon, halved

→ Seasonings

07 - 2 teaspoons sea salt
08 - 1 teaspoon freshly ground black pepper
09 - 2 tablespoons olive oil
10 - 1 tablespoon unsalted butter, softened

→ Vegetables (optional)

11 - 2 carrots, cut into chunks
12 - 1 onion, quartered
13 - 2 celery stalks, cut into chunks

# Directions:

01 - Preheat the oven to 425°F.
02 - Remove giblets from the chicken cavity and pat the chicken dry with paper towels.
03 - Rub olive oil and softened butter thoroughly over the chicken inside and out, then season with sea salt and freshly ground black pepper.
04 - Fill the chicken cavity with lemon halves, smashed garlic cloves, rosemary, thyme, and a portion of parsley.
05 - Optionally, tie the legs together using kitchen twine and tuck wing tips underneath the body for even cooking.
06 - Place carrots, onion, and celery evenly in a roasting pan, then set the chicken breast-side up on top.
07 - Roast in the preheated oven for approximately 1 hour and 15 minutes, until internal temperature reaches 165°F at the thickest part of the thigh and juices run clear.
08 - Allow the chicken to rest for 10 minutes before carving. Serve alongside the roasted vegetables and pan juices.

# Expert Tips:

01 -
  • One bird feeds four people beautifully with almost no fuss, which means more time at the table and less time cooking.
  • The herbs and lemon infuse the meat so thoroughly that every bite tastes intentional and restaurant-quality.
  • Roasting vegetables alongside means you get a complete meal from one pan, and the caramelized edges are honestly the best part.
02 -
  • Pat the chicken completely dry—any moisture clinging to the skin prevents browning and makes the skin limp instead of crackling.
  • The vegetables in the pan are not just garnish; they're building your pan juices into something worth spooning over the carved meat, so don't scrimp on them.
  • A meat thermometer is your best friend here—chicken breast and thigh cook at different speeds, so temperature matters more than the clock.
03 -
  • Buy the best chicken you can afford; it's the entire point of the dish, and you'll taste the difference immediately.
  • If your oven runs hot, drop the temperature to 400°F (200°C) and add a few extra minutes; better to be slow and golden than fast and burnt on the outside.

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