Herb Roasted Chicken

A classic Herb Roasted Chicken recipe—juicy, flavorful, and perfect for a comforting meal or Sunday dinner:

Serves: 4–6

Prep time: 15 min

Cook time: 1 hr 15 min

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 2 tbsp olive oil or melted butter
• 1 lemon, halved
• 1 head of garlic, halved crosswise
• Fresh herbs:
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 4 sprigs parsley
  • 2 sprigs sage (optional)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp dried thyme (if you don’t have fresh)
• Optional: chopped carrots, onions, and potatoes for roasting

Instructions:

1. Preheat oven to 425°F (220°C).
2. Prepare the chicken: Remove giblets, pat chicken dry with paper towels.
3. Season the cavity: Stuff with lemon halves, garlic, and fresh herbs.
4. Mix rub: Combine olive oil/butter with salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Rub all over the chicken, including under the skin where possible.
5. Truss the legs (tie them together with kitchen twine) and tuck the wings under.
6. Optional veggies: Place chopped carrots, onions, and potatoes in the bottom of a roasting pan. Drizzle with olive oil and season.
7. Roast: Place chicken breast-side up on top of the vegetables or on a rack. Roast for about 1 hr 15 min (or until internal temp is 165°F in the thickest part of the thigh). Baste once or twice with pan juices.
8. Rest: Let rest for 10–15 minutes before carving.

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