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Herb Roasted Chicken

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One of Charlie’s all time favorite foods is a roasted chicken. He loves everything about it – the way the house smells, the taste of crispy skin, and the delicious moist bits of chicken goodness. I love that I can show Charlie that I care enough to make a favorite AND it does not break the grocery budget or tie me up in the kitchen all day. I can pair the chicken with some roasted root vegetables and a green salad and call it dinner.

A roast chicken is an easy dish to put together and was one of the first recipes I learned to cook. I start with a nice whole chicken that is approximately 5 pounds. Our Kroger carries Heritage Farm chickens which are bargain priced and super fresh. I have great results with that brand. If I have the time I will season the chicken the night before, but with my busy schedule that does not happen often! IF I am roasting one chicken, I like to roast two and use the second chicken for other recipes that call for cooked chicken. One of my family’s favorite things to do with leftover roasted chicken is Mama Lou’s chicken salad. I will be sharing that recipe with you soon. In the meantime, you can go to Instagram and see some pictures I shared of Mama Lou’s famous chicken salad.

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Herb Roasted Chicken
Moist and flavorful herb roasted chicken that is as easy to prepare as it is delicious to eat!
Prep Time 15 minutes
Cook Time 70 minutes
Passive Time 15 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 70 minutes
Passive Time 15 minutes
Servings
Ingredients
Instructions
  1. Preheat your oven to 400 F and pull your chicken out of the refrigerator. While my hands are still clean I place a couple tablespoons of kosher salt in a small dish and grind about a tablespoon of fresh pepper into the dish. This way I will not contaminate my seasoning containers. Pat the chicken dry with paper towels,
  2. Salt and pepper the inside and the outside of the chicken. Chop the onion and carrot into large chucks - you will be inserting these into the cavity of the chicken along with a clove of garlic and one sprig of rosemary. You will be amazed at how the rosemary will perfume your kitchen!
  3. I usually have need of fresh parsley, A roast chicken is a great way to use the stems that would otherwise go in the compost bin. Chop the remaining rosemary, thyme, clove of garlic and the stems of a bunch of parsley. Place them in a small dish with a few tablespoons of vegetable oil to make a wet herb rub. Rub the herb mixtire under the chicken skin and over the outside of the chicken
  4. I like to use a stand with my chicken. It helps the chicken skin to get really crisp. I don't eat the skin, but Charlie L-O-V-E-S the crisp skin hot out of the oven. I recently bought a second roasting stand so that I can roast two chickens at once in my oven without the chickens being too close to each other. (They take up less room on the sheet pan when they are 'standing') .So right now they look like Mutt and Jeff, one being higher than the other, but it did not affect the cooking time.
  5. Place the chickens in the 400 degree oven for about 70 minutes. Take them out when the temperature registers 165 degrees F. If you have a chicken skin lover in your house like I do, give the 'now or never' announcement for crisp chicken skin. After the chicken skin snacking has ended, tent the chickens with foil and rest the chicken so that the juices will stay inside the chicken and not run all over the cutting board. After the chicken has rested (about 15 minutes), carve and enjoy!
Recipe Notes

This is a wonderful Sunday supper meal. We often have this with roasted root vegetables, green beans, and some kind of green. Leftovers, if there are any, can be used in so many ways. A filling for quesadillas, cold on a sandwich, or in a salad. Enjoy!

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