Ingredients
- Whole Chicken (3-4 lbs): The star of the show! Choose a good quality, fresh whole chicken. The size is perfect for a family meal, and you’ll likely have some delicious leftovers.
- Fresh Rosemary (2 sprigs): Rosemary lends a piney, aromatic, and slightly peppery flavor that beautifully complements chicken. Fresh is best for roasting, providing a more potent and fragrant aroma.
- Fresh Thyme (3 sprigs): Thyme offers an earthy, slightly lemony, and subtly minty flavor. It’s a classic herb for chicken and enhances the overall savory profile.
- Garlic Cloves (4-5 cloves): Garlic is essential for adding depth and savory notes. Use fresh garlic cloves, peeled and lightly smashed to release their flavor during roasting.
- Lemon (1): Lemon zest and juice brighten the dish with a citrusy zing. It cuts through the richness of the chicken and adds a layer of freshness.
- Olive Oil (3 tablespoons): Olive oil helps to crisp up the chicken skin and carries the flavors of the herbs and garlic. Use good quality extra virgin olive oil for the best taste.
- Salt (2 teaspoons): Salt enhances the flavors of all the ingredients and is crucial for seasoning the chicken properly. Kosher salt or sea salt is recommended.
- Black Pepper (1 teaspoon): Freshly ground black pepper adds a touch of spice and depth. Adjust the amount to your preference.
- Optional Vegetables (Potatoes, Carrots, Onions): If desired, add root vegetables like potatoes, carrots, and onions to roast alongside the chicken for a complete one-pan meal. These absorb the delicious chicken juices and herb flavors.
Instructions
- Preheat Your Oven and Prepare the Chicken: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving crispy skin and ensuring the chicken cooks through evenly. While the oven is preheating, take your whole chicken out of the refrigerator and remove it from its packaging. Pat the chicken thoroughly dry with paper towels, both inside and out. This step is vital for achieving crispy skin, as excess moisture will steam the skin rather than allowing it to crisp up in the oven’s heat.
- Prepare the Herb and Garlic Mixture: Next, it’s time to create the aromatic herb mixture that will infuse the chicken with flavor. Finely chop the fresh rosemary and thyme leaves. Peel and lightly smash the garlic cloves with the flat side of a knife – smashing them releases their flavor better than mincing. Zest the lemon, being careful to only grate the yellow part of the peel and avoid the bitter white pith underneath. In a small bowl, combine the chopped rosemary, thyme, smashed garlic, lemon zest, olive oil, salt, and black pepper. Mix everything together thoroughly until well combined, creating a fragrant herb paste.
- Season the Chicken Inside and Out: Now, it’s time to season the chicken. Generously season the cavity of the chicken with salt and pepper. Take the herb mixture and carefully loosen the skin of the chicken breast and thighs with your fingers, creating pockets between the skin and the meat. Stuff about half of the herb mixture under the skin, distributing it evenly over the breast and thighs. This technique ensures that the herb flavor permeates the chicken meat as it roasts, resulting in incredibly flavorful and juicy chicken. Rub the remaining herb mixture all over the outside of the chicken, ensuring every part is coated. This external herb rub will contribute to the crispy, flavorful skin.
- Truss the Chicken (Optional but Recommended): Trussing the chicken, while optional, is highly recommended for even cooking and a more aesthetically pleasing presentation. Trussing involves tying the legs together close to the body. This helps the chicken cook more evenly, as the legs and thighs, which typically take longer to cook, are positioned closer to the heat source along with the breast. It also creates a more compact shape, which helps the chicken roast more uniformly and prevents the wing tips and leg ends from overcooking and burning. You can use kitchen twine to truss the chicken; simply tie the legs together securely.
- Roast the Chicken: Place the prepared and trussed chicken in a roasting pan. If you are adding vegetables, toss them with a little olive oil, salt, and pepper and arrange them around the chicken in the roasting pan. Roast the chicken in the preheated oven at 400°F (200°C) for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, without touching the bone. The roasting time will vary depending on the size of your chicken and your oven.
- Check for Doneness and Rest: To ensure the chicken is cooked through, use a meat thermometer. Insert the thermometer into the thickest part of the thigh, being careful not to touch the bone. The chicken is done when the internal temperature reaches 165°F (74°C). If you don’t have a meat thermometer, you can check for doneness by piercing the thigh with a fork; the juices should run clear, not pink. Once the chicken is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Resting is crucial as it allows the juices to redistribute throughout the chicken, resulting in a more tender and flavorful bird. If you carve it immediately, the juices will run out, leaving you with drier meat.
- Carve and Serve: After resting, carve the herb roasted chicken and serve immediately. To carve, start by removing the legs and thighs, then separate the breasts from the bone. You can also remove the wings. Slice the breast meat and arrange it on a platter along with the legs, thighs, and wings. Spoon any pan juices over the chicken and vegetables (if roasted). Garnish with fresh herbs, if desired, and serve hot. The result is a beautifully roasted chicken with crispy, herb-infused skin and juicy, flavorful meat – a perfect centerpiece for any meal.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Sodium: 500mg
- Fat: 35g
- Protein: 60g