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Herb Roasted Whole Chicken

Herb Roasted Whole Chicken

After a cloudy and cool day I decided to roast a chicken… it was the perfect weather for it.  I adapted a recipe I found on The Pioneer Woman website that Pastor Ryan made.  I used fresh parsley, thyme, and basil for the herbs because that is what I had on hand.  My daughter had fun rubbing the herb mixture all over the chicken and was very proud of how delicious the chicken turned out to be.  It smelled terrific while it roasted and the meat was tender and juicy.  I served this roasted chicken with the Garlicky Roasted Potatoes with Herbs and the Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette.

Herb Roasted Whole Chicken

How to Make an Herb Roasted Whole Chicken

Preheat the oven to 450 degrees.  Line a roasting pan with tin foil (for easier clean-up) then place the roasting tray into the center of the pan.

Combine the olive oil, parsley, basil, thyme, sea salt, freshly cracked pepper, and garlic powder, to taste, together in a small bowl.  Mix until well combined.  Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste (after removing any innards), then place the garlic cloves, onion slices, and lemon halves into the cavity along with any extra herbs & stems.  Rub the herb mixture over the entire bird evenly.  Season with sea salt freshly cracked pepper, and garlic powder, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch the bone.

Herb Roasted Whole Chicken

Place into the oven and roast until the meat thermometer reads 165 degrees, about an hour and 15-30 minutes.  Remove from the oven and let the bird rest for at least 8-10 minutes before slicing and serving.  Enjoy.

Herb Roasted Whole Chicken

 

Herb Roasted Whole Chicken

Herb Roasted Whole Chicken

Prep Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6 -8

Ingredients

  • 1 4 lb chicken cavity cleaned
  • ½ of an onion halved
  • 1 lemon halved
  • Several cloves of garlic
  • 2 tbsp olive oil
  • 1 tbsp fresh basil chopped
  • 1 tbsp fresh parsley chopped
  • 2 tsp fresh thyme chopped
  • Sea salt freshly cracked pepper, and garlic powder, to taste

Instructions

  • Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean-up) then place the roasting tray into the center of the pan.
  • Combine the olive oil, parsley, basil, thyme, sea salt, freshly cracked pepper, and garlic powder, to taste, together in a small bowl. Mix until well combined. Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste (after removing any innards), then place the garlic cloves, onion slices, and lemon halves into the cavity along with any extra herbs & stems. Rub the herb mixture over the entire bird evenly. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch the bone.
  • Place into the oven and roast until the meat thermometer reads 165 degrees. Remove from the oven and let the bird rest for at least 8-10 minutes before slicing and serving. Enjoy.
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29 Comments

  1. Your roasted chicken recipes always look so incredibly good! If you need some warmth, I’d be happy to send you some heat and some sun – it’s been 111 for two days now, I’d be glad to share!

  2. That is one gorgeous roasted bird! You won’t find THAT for $5 in a sweat box at the grocery store. (Speaking of which, how do they sell cooked chickens for less than whole raw ones???? Eerie)

  3. Can you cook an oven stuffer roaster at this temp just adjust the time or would it not work because they usually weigh more?
    Thanks Pam
    Diane

    1. Yes, cooking at this temperature would be fine. If you use a meat thermometer you won’t have to watch the timer… just cook until 180 internal temp. I hope this helps.

      Cheers,
      Pam

  4. I did one very similar on Monday night, because it was 51 degrees. Here and I thought it was supposed to be summer. Silly me. And the leftovers made great sandwiches for lunch the next day!

  5. What a gorgeous roast chicken, perfectly done. Wish that was our dinner tonight!

  6. 5 stars
    It turned out very nicely. I ended up stuffing the chicken as well and roasted at 400 covered for 1 hour then uncovered at 425 for 45 minutes.

    1. Kali,

      I’m so glad you enjoyed the recipe. Stuffing the bird sounds wonderful–I may have to try that. Thanks for taking the time to let me know how it turned out.

      -Pam