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Herb-Roasted Whole Chicken
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Herb Roasted Whole Chicken

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 6 - 8
Author Adapted by Pam / For the Love of Cooking / Original by Pioneer Woman

Equipment

  • Roasting Pan with Rack
  • Meat Thermometer

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 425 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, 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.