Ingredients
- Whole Chicken (3-4 lbs): The star of the show! Opt for a good quality, fresh whole chicken for the best flavor and juiciness. A 3-4 pound chicken is ideal for a family dinner and will roast evenly.
- Fresh Herbs (2 cups, mixed): This is where the magic happens. A blend of fresh herbs like rosemary, thyme, parsley, and sage creates a fragrant and flavorful crust. Feel free to adjust the herb combination to your personal preference.
- Garlic (4-5 cloves): Essential for adding a pungent and savory depth to the herb crust. Fresh garlic cloves, minced or finely chopped, work best.
- Lemon (1): The zest and juice of a lemon brighten the flavor profile and add a touch of acidity that complements the herbs and chicken beautifully.
- Olive Oil (1/4 cup): Helps bind the herb mixture together and ensures the chicken skin gets crispy and golden brown during roasting. Use a good quality extra virgin olive oil for the best flavor.
- Salt and Black Pepper: To season the chicken and herb crust. Kosher salt and freshly ground black pepper are recommended for their superior flavor.
Instructions
- Prepare the Chicken: Preheat your oven to 425°F (220°C). Remove the chicken from its packaging and take out any giblets or neck from the cavity. Pat the chicken thoroughly dry with paper towels. This is a crucial step for crispy skin! Drying the skin removes excess moisture, allowing it to brown and crisp up in the oven.
- Make the Herb Crust: In a large bowl, combine the fresh herbs (rosemary, thyme, parsley, sage), minced garlic, lemon zest (from the whole lemon), olive oil, salt, and black pepper. Mix everything together thoroughly until the herbs are evenly coated with oil and seasonings. The mixture should be fragrant and slightly paste-like.
- Season the Chicken Cavity: Season the inside cavity of the chicken generously with salt and pepper. You can also add a quartered lemon or a few sprigs of herbs inside the cavity for extra flavor infusion from the inside out during roasting. This step ensures the chicken is flavorful throughout, not just on the surface.
- Apply the Herb Crust: Using your hands, generously rub the herb mixture all over the outside of the chicken, including under the skin where possible (especially on the breast and thighs). Try to get the herb mixture evenly distributed for consistent flavor and crust formation. Massage the herb mixture into every nook and cranny of the chicken.
- Roast the Chicken: Place the herb-crusted chicken in a roasting pan. If you have a roasting rack, use it to elevate the chicken slightly above the pan juices – this promotes even cooking and crispier skin all around. If you don’t have a rack, it’s perfectly fine to roast directly in the pan. Pour about 1/2 cup of water or chicken broth into the bottom of the roasting pan. This will create some steam initially, helping to keep the chicken moist, and will also prevent pan drippings from burning.
- Initial High Heat Roast: Roast the chicken in the preheated oven at 425°F (220°C) for the first 20 minutes. This initial high heat blast helps to crisp up the skin quickly and lock in the juices.
- Reduce Heat and Continue Roasting: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, or until the chicken is cooked through. The exact roasting time will depend on the size of your chicken and your oven.
- Check for Doneness: The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The juices should also run clear when you pierce the thigh with a fork or knife. Do not rely solely on visual cues; using a meat thermometer is the most accurate way to ensure the chicken is safely cooked.
- Rest the Chicken: Once the chicken is cooked through, remove it from the oven and let it rest for 10-15 minutes before carving. Cover the chicken loosely with foil during resting. Resting is crucial! It allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird. If you skip resting, the juices will run out when you carve, and the chicken will be drier.
- Carve and Serve: After resting, carve the chicken and serve it immediately. You can use the pan juices to make a simple gravy by skimming off excess fat and then whisking in a little flour or cornstarch slurry and simmering until thickened. Alternatively, simply drizzle the pan juices over the carved chicken for added flavor and moisture.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Sodium: 400
- Fat: 35
- Protein: 60