Roast Chicken with Herbs

This herb-roasted chicken is simply going to steal your heart. Juicy on the inside, with crispy skin and the fresh aroma of rosemary, garlic, and lemon, it’s the perfect dish for that special dinner—or maybe just a cozy afternoon at home. Whatever the occasion, this delicious meal is bound to become one of your go-to favorites. So let’s make it!

---

---

Roast Chicken with Herbs

Ingredients:

• 1 whole chicken (about 4 lb / 1.8 kg), cleaned and patted dry
• 2 tablespoons olive oil (30 ml)
• 2 tablespoons melted butter (30 g)
• 1 lemon, half squeezed and half placed inside the chicken
• 4 garlic cloves, crushed
• 2 tablespoons chopped fresh rosemary (10 g)
• 1 tablespoon fresh thyme (5 g)
• 1 teaspoon dried oregano (1 g)
• 1 teaspoon dried sage (1 g)
• 1 teaspoon paprika or sweet smoked paprika (2 g)
• 1 teaspoon Dijon mustard (5 ml)
• 1 teaspoon honey or maple syrup (5 ml)
• ½ cup white wine or chicken broth (120 ml)
• Salt and freshly ground black pepper to taste

Equipment:

• Roasting pan or baking dish
• Kitchen thermometer
• Basting brush
• Sharp knife
• Aluminum foil

See 5 variations of the recipe at the end.

---

---

---

You might also be interested in:

...

---

---

---

---

Instructions:

1. Let’s get started! Preheat your oven to 400°F (200°C). Don’t skip this step—it’s what gives you that perfectly golden, crispy skin. Make sure your oven rack is set in the middle for even cooking.
2. Next, pat the chicken completely dry with paper towels, inside and out. It may seem like a small thing, but trust me—it helps the skin crisp up beautifully and makes the herb mixture stick better. Place the chicken in your roasting pan or baking dish, leaving enough space for hot air to circulate.
3. In a small bowl, mix together the olive oil, melted butter, herbs (rosemary, thyme, oregano, sage), paprika, Dijon mustard, honey, salt, and pepper. Whisk it all with a fork until it’s smooth, aromatic, and just a bit thick.
4. Using a basting brush or your clean hands, rub the herb mixture all over the chicken—don’t be shy! Make sure to get under the skin of the breast and thighs too. This helps the flavor soak in and keeps the meat juicy and flavorful.
5. Stuff the cavity with the crushed garlic cloves and half a lemon—you’ll notice that amazing aroma right away. Tie the legs together with kitchen twine so the chicken holds its shape and cooks evenly.

---



---

6. Now pour the wine or broth into the bottom of the pan. This will keep the meat moist while baking and create the perfect base for a natural gravy full of flavor.
7. Roast for about 1 hour and 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (74°C). I really recommend using a digital thermometer for accuracy. Every 25 minutes, carefully open the oven and baste the chicken with its own juices—you’ll see it’s totally worth it!
8. If the skin starts to brown too quickly before the inside is done, just cover it loosely with aluminum foil. This keeps the surface from burning without losing that beautiful golden color. Remember, every oven is different, so keep an eye on it.
9. Once done, remove the chicken from the oven and let it rest for about 10 minutes on a cutting board or platter before slicing. Don’t skip this step—it allows the juices to redistribute, giving you tender, juicy meat.
10. That’s it! Slice the chicken into pieces, drizzle with the pan juices, and garnish with fresh rosemary or thyme sprigs. It smells incredible and tastes even better. Ready for the compliments?

---

---

Ingredient Substitutions

• Whole chicken: If you don’t have a whole chicken, go for 4 to 5 bone-in, skin-on thighs or 6 to 8 drumsticks. Just make sure to reduce the total cooking time by 10 to 15 minutes and check that the internal temp hits 165°F (74°C).
• Olive oil: No olive oil? No problem. Use avocado oil or clarified butter (ghee) for a similar golden finish.
• Butter: You can swap it for 2 extra tablespoons of olive oil—works great for a dairy-free version.
• Rosemary: Replace it with fresh sage or 1 teaspoon of dried rosemary if that’s what you’ve got on hand.
• Thyme: You can switch it for fresh oregano or ½ teaspoon of dried thyme.
• Lemon: Out of lemons? Use lime or 2 tablespoons of white wine vinegar instead.
• Dijon mustard: If you don’t have Dijon, mix yellow mustard with ½ teaspoon of honey—it balances out beautifully.
• Honey or maple syrup: Light brown sugar (1 teaspoon) will do the trick, or skip it if you prefer a less sweet flavor.
• White wine: Swap it for chicken broth or even water with 1 teaspoon of vinegar—it still keeps the chicken juicy.
• Paprika: Try smoked paprika for a BBQ vibe or mild chili powder for a little extra warmth.

---

---

Preparation Tips

• Pat the chicken dry: Don’t skip this step—dry skin means extra crispy, golden skin later.
• Bring it to room temp: Always let the chicken sit out 20 to 30 minutes before roasting for even cooking.
• Rub under the skin: Gently loosen the skin on the breasts and thighs, then spread the herb mixture underneath for maximum flavor.
• Use a veggie base: Place the chicken on top of onion or carrot slices. This keeps it from sticking and makes cleanup way easier later.
• Use a thermometer: Super important—remove the chicken at 160°F (71°C); it’ll rise to 165°F (74°C) while resting.
• Baste with its juices: Carefully spoon or brush the juices over the chicken every 20 to 25 minutes for that glossy color and flavor boost without softening the skin.
• Let it rest: Always, always rest it for 10 to 15 minutes before carving. That’s how you lock in all those delicious juices.

Common Mistakes (What Not to Do)

• Don’t put it in wet: Moisture keeps the skin from crisping up. Always dry it well first.
• Don’t bake at low temps: Remember, 400°F (200°C) is the sweet spot for golden perfection.
• Don’t trust the clock alone: Every oven is different—use a thermometer to be sure. Some even send readings straight to your phone!
• Don’t poke the meat: You’ll lose those natural juices the moment you pierce it.
• Don’t skip the resting time: Resist the urge to cut right away. Letting it rest keeps the meat tender and juicy.
• Don’t overdo the liquids: A little broth or wine in the pan is enough—too much can steam the chicken instead of roasting it.
• Don’t forget to tie the legs: It’s a small step, but it helps the chicken cook evenly and keeps that nice, compact shape.

---

---

Frequently Asked Questions

• Can I make it without the skin? Sure, but you’ll miss out on that crispy golden goodness.
• How long does a 5 lb (2.3 kg) chicken take? Around 75 to 90 minutes—just double-check that it hits 165°F (74°C) before taking it out.
• Can I marinate it ahead of time? Absolutely, and it’s even better! Let it sit 12 to 24 hours in the fridge with citrus, garlic, and herbs—it gets extra flavorful and juicy.
• Can I use compound butter? Totally! Mix butter with herbs and garlic to rub under the skin—it’s ridiculously good.
• Do the herbs have to be fresh? Fresh is best, but if you’re using dried, just use one-third of the amount.
• What if the skin starts to burn? Just cover it lightly with foil during the last third of the cooking time—problem solved.
• How do I avoid dry breast meat? Rub some fat under the skin, bake at 400°F (200°C), and pull it out at 160°F (71°C).
• Can I add veggies to the pan? Of course! Think baby potatoes, carrots, and onions—they soak up all that flavor and come out amazing.
• How do I make quick gravy? Deglaze the pan with ½ cup (120 ml) of broth, scrape up the brown bits, then reduce over medium heat. You can whisk in a bit of flour to thicken it if you like.

Storing & Reheating

• Refrigeration: You can keep the chicken in an airtight container for up to 4 days, no problem—make sure to save those flavorful juices too.
• Freezing: For freezing, it’s best to debone the chicken and store it in portions for up to 3 months. Just don’t forget to squeeze out the air before sealing the bag.
• Reheating in the oven: If you’re using the oven, 325°F (165°C) for 12 to 18 minutes works perfectly. Cover it and add a couple of tablespoons of broth to keep it moist.
• Reheating on the stovetop: Use medium-low heat with a splash of broth. Cover it and heat for 5 to 8 minutes until warmed through.
• Microwave: For a quick option, cut the chicken into pieces, cover it, and heat for 60 to 90 seconds.

---

---

Serving Suggestions

• Garlic and rosemary roasted potatoes are a perfect match.
• Try a fresh arugula salad with lemon and shaved parmesan.
• Green beans sautéed with sliced almonds make a great side.
• Pair it with a chilled Sauvignon Blanc or a refreshing non-alcoholic lemon spritzer.
• For dessert, go with a lemon tart or a classic key lime pie—pure bliss!

Suggestions for Kids and Teens

• Serve it as shredded chicken tacos with mild cheese and soft flour tortillas.
• They’ll love creamy mashed potatoes with a light gravy.
• Baked mac and cheese with bits of chicken—always a winner.
• Mini sandwiches on slider buns with sweet pickles make a fun lunch.
• Don’t forget carrot sticks with ranch dip on the side for something crunchy and fresh.

Recipe Variations

• Herb Butter Citrus: For a brighter, citrusy twist, add lemon and orange zest to the butter and rub it under the skin for a sweet, fragrant touch.
• Garlic-Parmesan Crust: One of my favorites—just mix ¼ cup (25 g) grated parmesan with the herbs and sprinkle over the chicken before baking. You’ll get a golden, extra-flavorful crust.
• Smoky Paprika: Swap the sweet paprika for smoked paprika and add a pinch of cumin. It gives a deeper flavor and that subtle smoky aroma.
• Honey-Mustard Maple: For this version, bump up the honey or maple syrup to 1 tablespoon and add 1 extra teaspoon of Dijon mustard. You’ll get a sweet, shiny glaze that tastes incredible.
• Spatchcock (Butterflied): For this method, carefully remove the chicken’s backbone with a sharp knife or kitchen shears, then flatten it before roasting. It cooks faster—about 45–55 minutes—and gives you super crispy skin.

---

---

Nutrition Information (per serving):

• Energy: 385 kcal
• Protein: 39 g
• Healthy fats: 24 g
• Carbohydrates: 2 g
• Natural sugars: 1 g
• Fiber: 0 g
• Sodium: 420 mg

---

---

---

---

---

Share:

       

---

---