Classic Herb Roasted Chicken

Elevate your dinner table with this irresistible Classic Herb Roasted Chicken, a timeless recipe that highlights the perfect marriage of simplicity and flavor. A succulent, three-pound whole chicken is infused with the bright zest of lemon, aromatic sprigs of fresh rosemary and thyme, and the subtle richness of garlic. Rubbed with a savory olive oil mixture and basted with melted butter, the chicken achieves a crispy golden skin that’s bursting with enticing herbs and spices. Nestled atop a bed of tender roasted vegetables—potatoes, carrots, and onions—this dish is brought to life with a touch of chicken broth to keep everything moist and flavorful. With minimal prep and an hour and a half in the oven, this easy-to-follow recipe creates a show-stopping centerpiece for family dinners or special occasions. Perfectly seasoned, naturally juicy, and so satisfying, this oven-roasted chicken recipe is a go-to for comforting, wholesome meals.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 3 pounds whole chicken
• 2 tablespoons olive oil
• 1 whole lemon
• 2 sprigs fresh rosemary
• 3 sprigs fresh thyme
• 4 whole garlic cloves
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons butter
• 3 whole carrots
• 3 whole potatoes
• 1 whole onion
• 1 cup chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Rinse the chicken under cold water and pat it dry with paper towels.

Step 3

Cut the lemon in half and rub one half over the entire chicken. Set aside the lemon halves.

Step 4

In a small bowl, mix the olive oil, salt, and black pepper.

Step 5

Loosen the skin of the chicken and rub the olive oil mixture both under and over the skin.

Step 6

Insert the rosemary, thyme, garlic cloves, and the lemon halves into the chicken cavity.

Step 7

Use kitchen twine to tie the chicken legs together to ensure even cooking.

Step 8

Melt the butter in a pan, and brush it over the top of the chicken.

Step 9

Peel and cut the carrots and potatoes into 1-inch pieces and the onion into thick slices.

Step 10

Arrange the vegetables evenly in a roasting pan and place the chicken on top of the vegetables.

Step 11

Pour the chicken broth into the pan to keep the vegetables moist during cooking.

Step 12

Roast the chicken in the preheated oven for 1.5 hours, or until the internal temperature reaches 165°F (75°C) and the juices run clear when the chicken is pierced in the thigh.

Step 13

Baste the chicken with the pan juices every 20 minutes for a golden, crispy skin.

Step 14

Once done, remove the chicken from the oven and let it rest for 10 minutes to lock in the juices before carving.

Step 15

Serve the roasted chicken alongside the flavorful vegetables, and drizzle some of the pan juices over for extra flavor.

Nutrition Facts

Serving size	(2523.1g)

Amount per serving	% Daily Value*
Calories	1276.6

Total Fat 63.6g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 3.6g
Cholesterol 167.9mg	0%
Sodium 3354.9mg	0%
Total Carbohydrate 140.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 23.3g
Protein 46.2g	0%

Vitamin D 4.5IU	0%
Calcium 261.3mg	0%
Iron 9.5mg	0%
Potassium 3929.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 43.3%

Protein: 14.0%

Carbs: 42.7%