There is just something about pulling a whole roasted chicken out of the oven that makes the house feel like home. The smell of butter, garlic, and fresh herbs filling the kitchen is enough to have everyone wandering in asking, "How much longer?" before dinner is even on the table. Roasting a whole chicken might sound intimidating, but it's actually one of the easiest dinners you can make. Most of the cooking time is hands-off, and you're rewarded with juicy chicken, crispy golden skin, and leftovers that make tomorrow's lunch or dinner even easier. Whether you're making Sunday dinner or just want something cozy for a weeknight, this herb roasted chicken never disappoints.
If you're making this for Sunday dinner, don't forget the sides! I love serving it with Parmesan Smashed Potatoes, Broccoli Rice Casserole, or Bacon Wrapped Asparagus. Finish the meal with a slice of Peach Cobbler Dump Cake, and you've got the kind of dinner everyone remembers.
Equipment
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Ingredients
- Celery
- Carrots
- Whole chicken
- Medium onions
- Salted butter
- Garlic cloves
- Fresh rosemary
- Fresh parsley
- Salt
- Pepper
- Fresh thyme
- Fresh oregano
Directions
Preheat oven to 400°F. Place the celery and carrots in the bottom of a roasting pan.
Remove the giblets from the chicken. Add the onions to the chicken cavity. Pat the chicken dry with paper towels. Place the chicken on top of the carrots and celery.
In a small mixing bowl, combine the butter, garlic, rosemary, parsley, salt, pepper, oregano, and thyme. Spread the mixture under the skin and over the outside of the chicken. Tie the chicken legs together with twine.
Place the chicken in the oven for 1 hour and 30 minutes to 1 hour and 45 minutes, until the chicken reaches an internal temperature reaches 165°F. Allow the chicken to rest for 10 minutes before carving.
How do I serve my Roasted Whole Chicken?
- Serve with mashed potatoes, Smoked Gouda Mac and Cheese, roasted vegetables like Bacon and Balsamic Brussel Sprouts or broccoli, a fresh side salad, or sautéed green beans.
FAQs (Because Life’s Too Busy for Guesswork)
The only need for covering the chicken would be if the skin or herbs start to burn before the internal temperature reaches 165°F. Cover it loosely with foil, without sealing it to the pan, so the skin can continue to crisp.
The thickest part of the breast is the best place to check for doneness. The chicken is ready when it reaches an internal temperature of 165°F.
Yes. You can prepare the chicken all the way up to the point of baking up to 24 hours in advance. Cover it and refrigerate until you're ready to cook.
Tying the legs together helps the chicken cook more evenly while also helping it keep its shape during roasting.
What are substitutions that I can make?
- Onions – Choose from a white or yellow onion.
- Salted butter – Unsalted butter will work. Simply add a pinch of salt with the seasonings.
- Garlic cloves – If using jarred minced garlic, you will need 3 tablespoons.
- Fresh rosemary – 1 tablespoon fresh = 1 teaspoon dried.
- Fresh parsley – 1 tablespoon fresh = 1 teaspoon dried.
- Fresh thyme – 1 teaspoon fresh = 1/3 teaspoon dried.
- Fresh oregano – 1 teaspoon fresh = 1/3 teaspoon dried.
How should I store my Herb Roasted Chicken?
- Herb Roasted Chicken should be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, microwave leftovers or place them in a 350°F oven, covered, for 15-20 minutes. To freeze, place in an airtight freezer-safe Ziploc bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Herb Roasted Chicken
Equipment
- Knife and cutting board
- Measuring cups and spoons
- Roasting pan
- Small Mixing Bowl
- Twine
Ingredients
- 3 celery stalks
- 2 carrots halved
- 1 5-6 pound whole chicken
- 2 medium onions quartered
- 1/2 cup salted butter room temperature
- 6 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh parsley chopped
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 teaspoons fresh oregano chopped
- 1 teaspoon fresh thyme chopped
Instructions
- Preheat oven to 400°F. Place the celery and carrots in the bottom of a roasting pan.
- Remove the giblets from the chicken. Add the onions to the chicken cavity. Pat the chicken dry with paper towels. Place the chicken on top of the carrots and celery.
- In a small mixing bowl, combine the butter, garlic, rosemary, parsley, salt, pepper, oregano, and thyme. Spread the mixture under the skin and over the outside of the chicken. Tie the chicken legs together with twine.
- Place the chicken in the oven for 1 hour and 30 minutes to 1 hour and 45 minutes, until the chicken reaches an internal temperature reaches 165°F. Allow the chicken to rest for 10 minutes before carving.
We love roasted chicken! This recipe did not disappoint! Thank you!