This is our ultimate lazy-day lifesaver. The recipe we turn to when we want maximum flavor with minimal effort and enough leftovers to coast through the week. We’ve made this herb-roasted chicken so many times that I can practically do it with my eyes closed, and that’s exactly the point.
The beauty is in its simplicity: toss together a quick herb butter, slather it on the chicken, and let the oven do all the work. While it roasts, you’re free to tackle other things (or honestly, just relax). Then you feast on perfectly seasoned chicken for dinner, have sandwiches the next day, throw some into salads, and still have enough for soup by midweek.
It’s become our go-to for good reason – incredible results with almost zero stress and meal prep sorted for days.
🔪 Ingredients & Tools You’ll Need
- Whole chicken, patted dry
- Unsalted butter, melted
- Avocaso oil or Olive oil
- Garlic, minced
- Fresh rosemary, thyme leaves, and sage, finely chopped
- Kosher salt & Black pepper
- Lemon wedges
Equipment
- Roasting pan with rack
- Meat thermometer
- Small mixing bowl
- Basting brush or spoon
- Sharp carving knife
📝 Step-by-Step Instructions: How to Roast a Whole Chicken with Herbs
- Preheat oven: Set to 425°F (220°C).
- Prep the chicken: Remove giblets and pat the bird completely dry with paper towels.
- Season the cavity: Sprinkle a pinch of salt inside the cavity and stuff with lemon wedges and herbs.
- Make herb butter: Mix the melted butter, olive oil, garlic, rosemary, thyme, salt, and pepper in a small bowl.
- Loosen skin: Gently slide fingers under the breast skin to create space.
- Apply mixture: Spoon some under the skin, rub the rest all over the chicken.
- Set up to roast: Place the chicken breast-side up on a roasting rack in a pan.
- Roast: Cook for 75 to 90 minutes, or until the internal temperature of the thigh reaches 165°F with an instant-read thermometer.
- Baste: Spoon pan juices over the chicken halfway through.
- Rest: Remove from oven, let stand 10–15 minutes before carving.
🔄 Substitutions & Variations
- Dried herbs: Use one-third the amount if swapping for fresh herbs.
- Citrus swap: Try orange or lime wedges instead of lemon for a different flavor.
- Butter alternative: Use ghee for a nutty, rich flavor profile.
💡 Meat Nerd Tips
- Dry = crispy: Moisture is the enemy of golden skin. Pat thoroughly before seasoning.
- Don’t skip resting: This locks in juices so your chicken doesn’t dry out.
- Broil for crunch: Want extra crispy skin? Broil for 2–3 minutes at the end.
- Season ahead: Refrigerate uncovered for a few hours or overnight for deeper flavor.
- Truss for even cooking: Tie the legs loosely with kitchen twine so the bird roasts evenly.
- Rack vs. no rack: A rack keeps the chicken from steaming in its juices for crispy skin every time.
- Thermometer accuracy: Always test at the thickest part of the thigh, avoiding the bone.
- Pan sauce hack: Deglaze the roasting pan with white wine or chicken stock to make an instant jus.
🍽️ Serving Suggestions
- Pair with mashed potatoes, roasted vegetables, or a fresh green salad.
- Serve alongside stuffing and gravy for a holiday-worthy plate.
- Wine pairing: A crisp Chardonnay or Sauvignon Blanc pairs well with the richness.
🧊 leftovers & Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze carved chicken for up to 3 months; thaw overnight in the fridge.
- Reheat: Warm in a 325°F oven covered with foil until hot.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Herb-Roasted Chicken
When you need to cook a whole chicken but don't want it to be boring, this herb-roasted version is your answer. The secret is a fragrant herb butter mixture of fresh rosemary, thyme, and sage that gets massaged both under and over the skin, turning a basic chicken into something delicious with crispy golden skin and incredibly juicy meat. This recipe is easy enough for weeknight dinners or impressing your Mother-in-Law.
Recommended Equipment
- Roasting pan with rack
- small mixing bowl
- Basting brush or spoon
- Sharp carving knife
Ingredients
- 5-6 lbs whole chicken patted dry
- 4 tablespoons unsalted butter melted
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh sage finely chopped
- 1½ teaspoons kosher salt
- 1 teaspoon black pepper
- 1 lemon cut into wedges
Instructions
- Preheat the oven to 425°F (220°C).
- Remove giblets from the chicken cavity and pat the bird completely dry with paper towels.
- Rub the inside cavity with a pinch of salt and insert lemon wedges and fresh herbs.
- In a small bowl, mix melted butter, olive oil, garlic, rosemary, thyme, 1 teaspoon salt, and pepper until well combined.
- Gently loosen the skin over the chicken breasts with your fingers.
- Spoon some of the herb mixture under the skin and rub the rest all over the outside of the chicken.
- Place the chicken breast-side up on a roasting rack in a pan.
- Roast for 75–90 minutes, or until the thickest part of the thigh reaches 165°F on a meat thermometer.
- Halfway through roasting, baste the chicken with pan juices for extra flavor.
- Remove from the oven and let rest for 10–15 minutes before carving.
- Serve the roasted chicken with veggies or mashed potatoes to enjoy.
Notes
- Pat it dry: Moisture is the enemy of crispy skin. Make sure the chicken is completely dry before seasoning. We often dry the chicken the day before and let it air-dry in the fridge overnight.
- Under the skin = flavor: Rubbing herb butter under the breast skin keeps the meat juicy and deeply seasoned.
- Truss it: Tie the legs loosely with kitchen twine so the chicken cooks evenly and looks presentation-ready.
- Thermometer check: Always cook to 165°F in the thickest part of the thigh (no guessing, and juicy, not dry).
- Rest before carving: Let the bird sit 10 to 15 minutes so juices redistribute before slicing it.
- Built-in side dish hack: Roast the chicken on a bed of carrots, onions, or potatoes to flavor the drippings and make instant sides.
- Pan sauce bonus: Deglaze the roasting pan with white wine or chicken broth for an easy, flavorful jus
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 2g | Protein: 26g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 532mg | Potassium: 294mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 244IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 2mg
Bookmark this recipe now!
❓ FAQs About Making Herb-Roasted Chicken
Can I roast chicken without a rack?
Yes, just set it on a bed of carrots, onions, or potatoes (a built-in side dish and flavor booster).
Is it better to roast covered or uncovered?
Uncovered at high heat gives you crisp skin. Covering will trap steam and soften the skin.
What’s the best size chicken for roasting?
A 5 to 6-pound bird is perfect for even cooking and serving 6–8 people.
Can I roast this at a lower temp?
Yes, but you’ll sacrifice crispy skin. Stick with 425°F for best results.
