Name: Herb Roasted Chicken
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 servings
Ingredients: 4 lbs Whole Chicken; 0.5 cup Unsalted Butter, softened; 2 tbsp Fresh Rosemary, finely chopped; 2 tbsp Fresh Thyme, finely chopped; 4 cloves Garlic, minced; 1 whole Lemon, halved; 1.5 tsp Kosher Salt; 1 tsp Black Pepper

"This succulent herb-roasted chicken features a golden-brown, crispy skin infused with fresh rosemary, thyme, and aromatic garlic. It is the ultimate comfort food that brings a gourmet touch to your weeknight dinner table."

1 Ingredients

Qty	Item
4 lbs 1.8 kg	Whole Chicken
0.5 cup 115 g	Unsalted Butter, softened
2 tbsp 6 g	Fresh Rosemary, finely chopped
2 tbsp 6 g	Fresh Thyme, finely chopped
4 cloves 12 g	Garlic, minced
1 whole 1 unit	Lemon, halved
1.5 tsp 9 g	Kosher Salt
1 tsp 2 g	Black Pepper

2 Instructions

Preheat your oven to 425°F (218°C) and remove any giblets from the chicken cavity.

Pat the chicken completely dry with paper towels to ensure the skin gets crispy.

In a small bowl, combine the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper.

Gently loosen the skin over the breast and thighs, then rub half of the herb butter underneath the skin. Rub the remaining butter over the outside of the chicken.

Stuff the lemon halves into the chicken cavity and tie the legs together with kitchen twine.

Place the chicken on a rack in a roasting pan and roast for about 1 hour and 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C).

Remove from the oven and let the chicken rest for 15 minutes before carving to allow the juices to redistribute.

·
Always pat the skin bone-dry before adding fat to ensure a shatteringly crisp exterior.
·
Let the chicken sit at room temperature for 30 minutes before roasting for more even cooking.
·
Place a bed of root vegetables like carrots and potatoes under the chicken to soak up the flavorful drippings.
·
Use a digital meat thermometer inserted into the thickest part of the thigh without hitting bone for the most accurate reading.

? Frequently Asked Questions

Can I use dried herbs instead of fresh?

Yes, but use only 1/3 of the amount since dried herbs are more concentrated than fresh ones.

How do I know when the chicken is fully cooked?

The chicken is safe to eat when the internal temperature reaches 165°F (74°C) and the juices run clear.

Why do I need to let the chicken rest?

Resting allows the muscle fibers to relax and reabsorb juices, making the meat much more tender and moist.

Should I cover the chicken with foil while roasting?

No, leave it uncovered to allow the skin to brown and crisp up. Only tent it with foil if the skin is browning too quickly.

Visual Guide

→ Keep Cooking

See All Poultry

Next Recipe

Chicken Vindaloo with Goan Vinegar Marinade

A fiery and tangy masterpiece from Goa, this Chicken Vindaloo uses a traditional vinegar marinade and freshly ground spices to create a deep, complex heat. This recipe balances the sharp acidity of Goan vinegar with the warmth of Kashmiri chilies for a truly authentic flavor profile.

Cook Chicken Vindaloo with Goan Vinegar Marinade