Golden Herb Roasted Chicken (Printer-Friendly)
A tender whole chicken roasted to golden perfection with herbs, lemon, and garlic for crispy skin.
# What You’ll Need:
→ Poultry
01 -
1 whole chicken (approximately 5 pounds)
→ Vegetables
02 -
2 whole carrots
03 -
2 celery stalks
04 -
1 medium onion, peeled and cut into wedges
05 -
1 bulb garlic, halved
06 -
1 lemon, halved
→ Herbs & Seasonings
07 -
1 sprig fresh thyme or 0.25 to 0.5 teaspoon dried thyme
08 -
2 sprigs fresh oregano or 0.5 to 1 teaspoon dried oregano
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Fats & Oils
11 -
3 tablespoons unsalted butter, softened
12 -
2 tablespoons olive oil
# Steps to Make This:
01 -
Preheat oven to 425°F and position oven rack in the center. Remove chicken from packaging, discard giblets, and allow to rest at room temperature while preparing vegetables.
02 -
Place carrots, celery, onion, half of the garlic bulb, half the thyme, and half the oregano in a roasting pan. Squeeze juice from half a lemon over vegetables and drizzle with 1 tablespoon olive oil. Toss to combine.
03 -
Place chicken breast-side up on vegetables. Gently loosen skin and spread 2 tablespoons softened butter evenly beneath skin. Spread remaining butter on skin. Season entire chicken, including cavity, with salt and pepper. Drizzle remaining olive oil over chicken and inside cavity; rub to coat.
04 -
Insert remaining herbs, garlic half, and lemon half into the cavity. Tie legs together with kitchen twine and tuck wings under chicken. Trussing is optional but recommended for even cooking.
05 -
Place chicken in oven and roast undisturbed for 60 minutes. If breast browns too quickly, tent loosely with foil. If still pale after 60 minutes, continue roasting up to 15 minutes. Check internal temperature; remove chicken once breast reaches 165°F. If needed, roast additional 10–15 minutes.
06 -
Let chicken rest for 10–15 minutes before carving. Optionally garnish with fresh parsley and serve with preferred side dishes.
# Additional Notes:
01 -
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
02 -
If a roasting pan is unavailable, an oven-proof Dutch oven or large casserole dish can substitute.
03 -
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze meat separated from bones for up to 3 months.
04 -
Pan drippings can be utilized to make a flavorful gravy.