Houlihan's Herb Roasted Chicken

Indulge in the savory perfection of Houlihan's Herb Roasted Chicken, a quintessential roasted chicken recipe bursting with fresh, aromatic flavors. This golden-brown roast starts with a whole 4-pound chicken that's seasoned to perfection with a blend of fresh rosemary, thyme, parsley, and garlic. Enhanced by a citrusy hint of lemon and a rich basting of olive oil and butter, this dish promises crispy, flavorful skin and juicy, tender meat. Roasted over a bed of chicken broth and aromatics, it's both easy to prepare and deeply satisfying. Perfect for a comforting Sunday dinner or a cozy gathering, this herbaceous roast pairs beautifully with roasted vegetables, creamy mashed potatoes, or a crisp side salad. With its simple preparation and robust flavor profile, this recipe is a showstopper for home cooks looking to impress.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 lbs Whole chicken
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 2 tablespoons Fresh parsley
• 1 Lemon
• 6 Garlic cloves
• 3 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 teaspoons Salt
• 1 teaspoons Black pepper
• 1 cup Chicken broth

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

Remove the giblets from the chicken (if included), rinse the chicken inside and out with cold water, and pat it dry with paper towels.

Step 3

Season the inside cavity of the chicken with 1/2 teaspoon of salt and a few grinds of black pepper.

Step 4

Stuff the cavity with the rosemary sprigs, thyme sprigs, half of the parsley, half of a lemon (sliced), and 3 whole garlic cloves.

Step 5

Loosen the skin on the chicken breast by gently sliding your fingers under it. Spread 1 tablespoon of softened butter under the skin on both breasts.

Step 6

Rub the chicken all over with 3 tablespoons of olive oil, ensuring to coat every part. Then sprinkle the remaining salt and black pepper evenly over the entire chicken.

Step 7

Tuck the wing tips under the body of the chicken and tie the legs together with kitchen twine for even roasting.

Step 8

In a roasting pan, add 1 cup of chicken broth, the remaining lemon (sliced), and the remaining garlic cloves, roughly smashed. Place the chicken on a rack in the roasting pan (or directly on the aromatics).

Step 9

Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh registers 165°F (74°C) on a meat thermometer.

Step 10

About halfway through cooking, baste the chicken with the pan juices to keep it moist and flavorful.

Step 11

Remove the chicken from the oven and allow it to rest for 15 minutes before carving. Resting ensures the juices redistribute for a moist and tender chicken.

Step 12

Carve the chicken and serve with the pan drippings or your favorite sides. Garnish with the remaining chopped parsley.

Nutrition Facts

Serving size	(2222.3g)

Amount per serving	% Daily Value*
Calories	916.9

Total Fat 81.1g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 198.1mg	0%
Sodium 3080.0mg	0%
Total Carbohydrate 15.6g	0%
Dietary Fiber 3.6g	0%
Total Sugars 2.1g
Protein 40.4g	0%

Vitamin D 0IU	0%
Calcium 130.5mg	0%
Iron 4.8mg	0%
Potassium 879.1mg	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: 76.5%

Protein: 16.9%

Carbs: 6.5%