Herb roasted chicken just might be the easiest roast chicken recipe. All the prep work is done the night before.
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Roasting a whole chicken does not have to be intimidating. This herb roasted chicken just might be the easiest way to prepare a whole chicken. Just like Herb Roasted Turkey Breast, it’s not just easy – it’s also delicious every single time!
What makes this recipe so easy? The chicken is doused in a lemon and fresh herb mixture the night before and roasted the next day (in the same pan too!). It’s literally that easy!
Salting the Chicken Overnight is Key
The key to tasty and juicy chicken is salting the chicken ahead of time. Not just sprinkling a little salt on top of your chicken before roasting but really seasoning every surface of the meat, including skin along the backbone, inside the cavity, and under the wings. This should be done at least up to 1 day before roasting the chicken.
Salting the chicken ahead of time will draw the moisture out of the chicken but then the chicken will absorb all of that moisture and flavor back resulting in the most tender bird ever.
Ingredients You Will Need
- whole chicken
- olive oil
- lemon juice and zest
- fresh rosemary
- fresh thyme
- fresh parsley
- garlic powder
- kosher salt
- black pepper
How to Make Herb Roasted Chicken
Here’s a quick summary of how to make a roast chicken recipe:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, thyme, parsley, and garlic powder.
Place the chicken into a roasting pan or a baking dish breast side up. Pat dry with paper towels and pour the oil and herb mixture over the chicken covering all over, including inside of the chicken cavity.
Season the chicken all over with salt and pepper. Cover tightly with aluminum foil and refrigerate overnight.
When ready to roast, uncover the chicken, and tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
Roast breast side up for about 1 hour at 425F. Let rest for 10-15 minutes before serving.
A Few Notes & Tips
- Avoid using fresh garlic as it burns easily in the oven.
- For best flavor, use fresh herbs.
- Take your time seasoning the chicken with salt. You want every inch of the chicken well seasoned.
- If the chicken begins to brown too much on top, loosely cover with aluminum foil.
- A 9X13 baking dish works great for a four pound chicken. You want to use a pan with some room around the chicken. Do not overcrowd or use a really big pan either.
- Allow chicken to rest for 10-15 minutes before serving.
Serving Suggestions
Pretty much anything! Herb roasted chicken is the ultimate comfort food, Sunday night dinner, or a holiday main dish. Here are some delicious sides that serve well:
- Red Skin Mashed Potatoes
- Maple Roasted Brussel Sprouts
- Rosemary Garlic Potatoes
- Roasted Garlic Green Beans
- Garlic Parmesan Potatoes in Cream Sauce
- Brussels Sprouts Caesar Salad
- Roasted Beet Salad with Avocado
- Kale Salad with Butternut Squash and Cranberries
Leftover chicken? Shred the chicken meat and make our Creamy Chicken and Mushroom Soup.
Print
Herb Roasted Chicken
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 1x
- Category: Main
- Method: Baked
- Cuisine: American
Description
Herb roasted chicken just might be the easiest roast chicken recipe. All the prep work is done the night before.
Ingredients
- 4 lb. whole chicken
- 1/3 cup olive oil
- 1 large lemon, juiced and zested
- 1 tsp. fresh minced rosemary
- 1 tsp. fresh minced thyme
- 1 Tbsp. fresh minced parsley
- 3/4 tsp. garlic powder
- 1 1/2 Tbsp. kosher salt (tablespoon and NOT teaspoon)
- 1 tsp. black pepper
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, thyme, parsley, and garlic powder. Set aside.
- Discard giblets inside the chicken cavity and pat dry the chicken with paper towels, including the inside of the cavity. Place the chicken in a 9X13 deep baking dish or similar size roasting pan. Pour the oil and herb mixture over the chicken spreading all over, including the cavity. Liberally season the chicken with salt and pepper all over, including the skin along the backbone, inside the cavity, and under the wings. Take your time as you want every inch of the chicken well seasoned.
- Cover the baking dish tightly with aluminum foil and refrigerate overnight.
- The next day, preheat the oven to 425 degrees F. Uncover the chicken and tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Make sure the chicken is laying breast-side up. Let stand at room temperature while the oven preheats.
- Roast for 1 hour basting halfway through or until juices run clear when you cut between a leg and thigh. Remove the chicken from the oven and cover loosely with aluminum foil for about 10-15 minutes before serving.
Notes
- Do not use fresh garlic as it will burn.
- Take your time seasoning the chicken will salt. Not only will it add flavor but also make the chicken incredibly tender. Use all of the salt.
- Roast chicken on the middle rack. If it begins to brown too much on top, cover loosely with aluminum foil.
Keywords: roast chicken, easy chicken, holidays
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