Roasting a chicken might seem daunting, but with these clear, step-by-step instructions, you’ll find it’s surprisingly straightforward. Follow these steps for a perfectly cooked, flavorful herb-roasted chicken every time:

1. Preheat Your Oven and Prepare the Chicken: Start by preheating your oven to 400°F (200°C). This higher temperature initially helps to crisp up the skin. While the oven preheats, take your chicken out of the refrigerator and remove it from its packaging. Take out any giblets or neck that may be inside the cavity. Pat the chicken thoroughly dry, inside and out, with paper towels. This is a crucial step for achieving crispy skin – moisture is the enemy of crispiness!
2. Prepare the Herb Mixture: In a medium bowl, combine your chopped fresh herbs (rosemary, thyme, sage, etc.), minced garlic, lemon zest (from one lemon), olive oil, softened butter, salt, and freshly ground black pepper. Mix everything together well to create a fragrant herb paste. Don’t be shy with the herbs – they are the flavor backbone of this dish. Taste the herb mixture and adjust seasoning if needed.
3. Season the Chicken Inside and Out: Now it’s time to generously season the chicken. Start by seasoning the cavity of the chicken with salt and pepper. Then, take a few lemon slices (from the zested lemon, or another fresh lemon) and place them inside the cavity along with a few sprigs of fresh herbs and a couple of smashed garlic cloves. This will infuse the chicken from the inside out as it roasts.
4. Apply the Herb Rub: Using your hands, liberally rub the herb mixture all over the outside of the chicken, ensuring you get it under the skin where possible, especially on the breast and thighs. This will maximize the flavor penetration and create an incredibly flavorful skin. Massage the herb mixture into every crevice and corner of the chicken.
5. Truss the Chicken (Optional but Recommended): Trussing the chicken, which means tying it up with kitchen twine, is an optional step but highly recommended for even cooking and a more visually appealing presentation. Trussing helps the chicken cook more evenly by ensuring the legs and wings don’t splay out and dry out before the breast is cooked through. It also makes for a more compact and beautiful roasted bird. If you’re unsure how to truss, there are many helpful videos online. Alternatively, you can simply tuck the wing tips under the chicken and tie the legs together loosely with twine.
6. Prepare Your Roasting Pan: Place the chicken in a roasting pan. If you want to roast vegetables along with the chicken, now is the time to prepare them. Chop your chosen root vegetables (potatoes, carrots, onions) into roughly equal-sized pieces. Toss them with a little olive oil, salt, pepper, and perhaps some extra herbs. Spread the vegetables around the chicken in the roasting pan. Using a roasting rack inside the pan is also a great option as it allows for better air circulation around the chicken, promoting even cooking and crispier skin.
7. Roast the Chicken: Place the roasting pan in the preheated oven. Roast for 15 minutes at 400°F (200°C). This initial high heat helps to brown the skin quickly. After 15 minutes, reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 1 hour to 1 hour and 15 minutes, or until the chicken is cooked through. The exact roasting time will depend on the size of your chicken.
8. Check for Doneness: The best way to check if the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). Another way to check is to pierce the thigh with a fork – if the juices run clear, not pink, the chicken is likely done. If you are roasting vegetables, check if they are tender as well.
9. Baste the Chicken (Optional but Beneficial): Basting the chicken during roasting can help to keep it moist and promote even browning. About halfway through the roasting time, you can baste the chicken with the pan juices. Simply spoon the juices from the bottom of the pan over the chicken. Be careful when opening the oven door and basting, as hot steam will escape.
10. Rest the Chicken: Once the chicken is cooked through, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes before carving. Resting is crucial! It allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful chicken. While the chicken rests, you can let the vegetables continue to roast in the oven if they need a little more time to become tender.
11. Carve and Serve: After resting, carve the chicken and serve immediately. If you roasted vegetables, arrange them around the chicken on a platter. Don’t forget to spoon any pan juices over the chicken and vegetables for extra flavor.