Mixed Herb Roasted Chicken
I had a bunch of herbs and a whole chicken in the refrigerator, so I made this easy mixed herb roasted chicken recipe. The chicken smelled terrific while roasting and tasted moist, tender, and flavorful. This roasted chicken paired nicely with roasted baby heirloom tomatoes with basil, shaved parmesan, and toasted pine nuts, along with roasted potatoes. It was a healthy and comforting meal that my entire family enjoyed.
Mixed Herb Roasted Chicken
Ingredients:
- 4 lb chicken, cavity cleaned
- ¼ of an onion, halved
- ½ lemon
- ½ – 1 clementine, halved
- Several cloves of garlic
- A few sprigs each of oregano, sage, and thyme
- 2 tbsp olive oil
- 2 tsp fresh oregano, chopped
- 2 tsp fresh sage, chopped
- 2 tsp fresh thyme, chopped
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
How to Make a Mixed Herb Roasted Chicken
Preheat the oven to 450 degrees. Line a roasting pan with foil (for easier cleanup), then place the roasting tray into the center of the pan.
Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder to taste (after removing any innards).
Place the garlic cloves, onion slices, lemon, and clementine halves into the cavity along with the sprigs of herbs.
Combine the olive oil, chopped oregano, sage, and thyme in a small bowl; mix until well combined.
Rub the herb mixture over the entire bird, and season with sea salt, freshly cracked pepper, and garlic powder, to taste.
Place a meat thermometer into the thickest part of the thigh of the chicken, making sure not to touch the bone.
Place in the oven and roast until the meat thermometer reads 165 degrees, about 60-75 minutes.
Remove from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy.
Equipment
- Roasting Pan with a Roasting Rack
Ingredients
- 1 4 lb chicken cavity cleaned
- ¼ onion halved
- ½ lemon
- ½ - 1 clementine halved
- Several cloves of garlic
- A few sprigs each of oregano sage, and thyme
- 2 tbsp olive oil
- 2 tsp fresh oregano chopped
- 2 tsp fresh sage chopped
- 2 tsp fresh thyme chopped
- Sea salt freshly cracked pepper, to taste
- Garlic powder to taste
Instructions
- Preheat the oven to 450 degrees. Line a roasting pan with foil (for easier cleanup), then place the roasting tray into the center of the pan.
- Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder to taste (after removing any innards).
- Place the garlic cloves, onion slices, lemon, and clementine halves into the cavity along with the sprigs of herbs.
- Combine the olive oil, chopped oregano, sage, and thyme in a small bowl; mix until well combined.
- Rub the herb mixture over the entire bird, and season with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Place a meat thermometer into the thickest part of the thigh of the chicken, making sure not to touch the bone.
- Place in the oven and roast until the meat thermometer reads 165 degrees, about 60-75 minutes.
- Remove from the oven and let it rest for 10-15 minutes before slicing and serving. Enjoy.
Nicely golden brown and beautiful..and I love the garlic citrus filling. Must be very refreshing and yum.
Pam this chicken look amazing!
Sounds very fragrant, Pam! Nice family meal!
I really like the high heat method of roasting chicken, too. And love it with herbs! This looks so good. I haven’t roasted a chicken in ages, but now you have me hankering for some!
Yum!! Thanks for these! They look delicious!
The roasted chicken looks perfect. Mine usually come out a bit lopsided.
i love everything about this dish!
That chicken looks amazing. Its sounding great too, bookmarking for future reference.
Now that is one beautifully cooked bird!