Herb-roasted chicken is a super easy and tasty recipe that I love to make. It’s great for a simple dinner during the week, and it’s also fancy enough for when you have friends over.

The best part is how the herbs and spices make the chicken taste so good. It’s a classic recipe that everyone loves!

Recipe Overview

This herb-roasted chicken is all about making the chicken juicy and tender, with crispy, yummy skin.

We’ll use a simple mix of herbs and spices. This makes the chicken smell and taste amazing.

You can serve it with almost anything. Try roasted veggies, mashed potatoes, a salad, or even just some bread to dip in the juice.

It’s a full meal that everyone will enjoy.

I like to serve it with roasted carrots and parsnips. Or, if I want to be fancy, I’ll make some creamy risotto.

Ingredients for Herb-Roasted Chicken

Here’s what you need to make this recipe:

One whole chicken (about 3-4 pounds): Get a chicken that looks plump and has good skin.
1 tablespoon olive oil: This helps the herbs stick to the chicken and makes it brown.
1 teaspoon dried thyme: Thyme tastes earthy, and it’s great with chicken.
1 teaspoon dried rosemary: Rosemary has a pine-like, lemony taste.
1 teaspoon dried sage: Sage is a little peppery and savory.
1 teaspoon garlic powder: For a yummy, savory flavor.
1 teaspoon onion powder: Adds a bit of sweetness.
1 teaspoon salt: Makes all the flavors better.
1/2 teaspoon black pepper: Adds a tiny bit of heat.
1 lemon (optional): Cut it in half and put it inside the chicken for extra flavor.
Fresh herbs (optional): You can put some fresh thyme, rosemary, or parsley inside the chicken to make it smell even better.

If you don’t have all the dried herbs, you can use an Italian seasoning mix. Or, just use one or two of your favorite herbs.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Let it heat up all the way.
Prepare the chicken: Take the chicken out of the package and dry it with paper towels. This is very important for crispy skin. Wet chicken won’t get crispy!
Make the herb rub: In a small bowl, mix the olive oil, thyme, rosemary, sage, garlic powder, onion powder, salt, and pepper. Stir it all together.
Season the chicken: Put the chicken in a roasting pan or a big baking dish. Rub the herb mix all over the chicken. Try to get it under the skin on the breast and legs. Use all of the mix!
(Optional) Add lemon and fresh herbs: If you have a lemon, cut it in half. Put it inside the chicken with some fresh herbs, if you have them.
Roast the chicken: Put the pan in the oven. Roast for about 1 hour and 15 minutes to 1 hour and 30 minutes. It’s done when it’s cooked all the way through.
Check for doneness: The best way to check is with a meat thermometer. Stick it into the thickest part of the thigh, but not touching the bone. It should be 165°F (74°C). Also, the juices should be clear when you poke the thigh with a fork. If the juices are pink, it needs more time.
Rest the chicken: When it’s cooked, take the chicken out of the oven. Let it sit for 10-15 minutes before cutting it. This makes the chicken more tender and juicy. Don’t skip this step!
Carve and serve: Cut the chicken and serve it with your favorite sides.

Variations & Tips

Make it spicy: Add a little bit of red pepper flakes to the herb rub.
Use different herbs: Try other herbs like oregano, marjoram, or tarragon.
Add vegetables: Chop some veggies (like carrots, potatoes, and onions). Mix them with olive oil, salt, and pepper. Roast them with the chicken.
Prepare ahead: You can put the herb rub on the chicken and keep it in the fridge for up to 24 hours before roasting.
Storage: Leftover chicken can be kept in a container in the fridge for 3-4 days.
Reheating: Heat up leftover chicken in the oven at 350°F (175°C) until it’s warm. Or, slice it and use it in salads or sandwiches.
Serve with the juice from the pan for extra flavor.

Key Details for Herb-Roasted Chicken

Prep time: 15 minutes
Cook time: 1 hour 15 minutes – 1 hour 30 minutes
Total time: 1 hour 30 minutes – 1 hour 45 minutes
Servings: 6-8
Equipment you’ll need: Roasting pan or large baking dish, small bowl, meat thermometer.

FAQ

How do I get the chicken skin really crispy?

Dry the chicken really well with paper towels before putting on the herb rub. Make sure your oven is hot enough.

Can I use a smaller or larger chicken?

Yes, but you’ll need to cook it for a different amount of time. Use a meat thermometer to make sure it’s 165°F (74°C) inside.

What if I don’t have a meat thermometer?

A meat thermometer is best, but you can also poke the thigh with a fork. If the juices are clear (not pink), it’s probably done.

Can I roast vegetables with the chicken?

Yes! Chop some veggies (like carrots, potatoes, and onions). Mix them with olive oil, salt, and pepper. Put them in the pan around the chicken.

My chicken is browning too quickly. What should I do?

If the skin is getting too dark, but the chicken isn’t cooked, cover it loosely with foil.

Can I use this recipe for chicken pieces instead of a whole chicken?

Yes! Cook it for less time, and use a meat thermometer to check if it’s done (165°F or 74°C).