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Herb Roasted Whole Chicken - Simple, Flavorful, and Foolproof

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 servings

Ingredients

  • 1 whole chicken (4 to 5 pounds), giblets removed
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 lemon, halved
  • 1 head of garlic, halved crosswise
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 teaspoon smoked paprika (optional, for color)
  • 1 small onion, quartered
  • 4 carrots, cut into large chunks (optional, for the pan)
  • 3 celery stalks, cut into large chunks (optional, for the pan)
  • 1/2 cup low-sodium chicken broth or water (for the pan)

Instructions

  • Prep the chicken: Pat the chicken very dry with paper towels. Dry skin is the key to crisp skin. Remove any pin feathers and excess moisture.
  • Season the cavity: Sprinkle a pinch of salt and pepper inside the cavity. Stuff it with the lemon halves, halved garlic head, and a few sprigs of rosemary and thyme if you have extras.
  • Make the herb butter: In a small bowl, mix softened butter, olive oil, chopped rosemary, thyme, parsley, paprika (if using), 2 teaspoons salt, and 1 teaspoon pepper until well combined.
  • Butter under the skin: Gently loosen the skin over the breasts with your fingers, being careful not to tear it. Rub about half the herb butter under the skin on both breasts. Spread the rest over the entire exterior of the chicken.
  • Arrange the pan: Scatter onion, carrots, and celery in a roasting pan or large oven-safe skillet. Pour the broth or water into the pan. Set the chicken on top, breast-side up. Tuck the wing tips under the body. Tie the legs together with kitchen twine if you have it; otherwise, cross them and tuck snugly.
  • Roast at moderate heat: Place the chicken on the middle rack in a 375°F (190°C) oven. Roast for 45 to 55 minutes, basting once or twice with the pan juices if you’d like.
  • Finish at high heat: Increase the heat to 425°F (220°C) and continue roasting for 15 to 25 minutes, until the skin is deep golden and a thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Total time is usually 1 hour 10 minutes to 1 hour 30 minutes, depending on size.
  • Rest the bird: Transfer the chicken to a cutting board and let it rest for 10 to 15 minutes. This keeps the juices in the meat, not on the board.
  • Make a quick pan sauce (optional): Skim excess fat from the pan juices. Place the pan over medium heat and stir, scraping up browned bits. Add a splash of water, broth, or white wine and reduce until slightly syrupy. Taste and season with salt and pepper.
  • Carve and serve: Carve the chicken into breasts, thighs, drumsticks, and wings. Spoon any pan juices over the top. Sprinkle with fresh parsley for a bright finish.