Golden Herb Roasted Chicken
Seasoned with aromatic herbs, garlic, and butter, this beautifully roasted chicken develops crispy, golden skin while remaining tender and juicy inside. A timeless centerpiece for Sunday dinners, holiday gatherings, or family meals, it's equally delicious served with roasted vegetables, fresh bread, or pan juices.
Servings 8 people
Calories 365kcal
Ingredients
- 1 whole chicken 4½–5 lbs
- 3 tbsp unsalted butter softened
- 2 tbsp olive oil
- 5 cloves garlic minced
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp paprika
- 1 lemon halved
- 1 small onion quartered
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 2 cups baby potatoes
- 4 carrots cut into large pieces
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Prepare the Chicken
- Preheat oven to 425°F (218°C).
- Pat the chicken completely dry with paper towels.
- Make the Herb Butter
- In a small bowl, combine:
- Butter
- Olive oil
- Garlic
- Salt
- Pepper
- Thyme
- Rosemary
- Oregano
- Paprika
- Mix until smooth.
- Season
- Loosen the skin over the breast.
- Spread about half of the herb butter beneath the skin.
- Rub the remaining herb butter over the entire outside of the chicken.
- Stuff the cavity with the lemon halves, onion quarters, rosemary sprigs, and thyme sprigs.
- Prepare the Pan
- Arrange the potatoes and carrots around the chicken in a roasting pan.
- Lightly season the vegetables with salt, pepper, and a drizzle of olive oil.
- Roast
- Roast at 425°F for 20 minutes.
- Reduce oven temperature to 375°F (190°C).
- Continue roasting for 55–65 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (74°C).
- If desired, baste the chicken once or twice during cooking.
- Rest
- Transfer the chicken to a carving board.
- Tent loosely with foil and allow it to rest for 15 minutes before carving.
- Sprinkle with fresh parsley before serving.
Notes
Serving Suggestions
Serve with:- Blessed Mountain Bread
- Honey-Glazed Roasted Grapes
- Roasted root vegetables
- Three Sisters Stew
- Mashed potatoes
- Green beans
- Garden salad
Chef’s Notes
- Drying the skin thoroughly before roasting helps create a crisp, golden exterior.
- Resting the chicken before carving helps retain its natural juices.
- Save the bones and carcass to make flavorful homemade chicken stock.
- Leftover chicken is excellent in soups, sandwiches, salads, wraps, and casseroles.
