Herb Roasted Chicken
This Herb Roasted Chicken tastes delicious and will look beautiful on your table. It’s perfect for a special occasion or just a simple, yet elegant weekday dinner.
For more main dish recipe ideas, be sure to check out my Honey Dijon Pork Tenderloin, Mississippi Pot Roast, and Maple Glazed Ham.
Whether I’m cooking for a special occasion or just a nice Sunday dinner, I love to make this Herb Roasted Chicken time and time again.
Not only is it great for a special, yet simple dinner, it usually makes enough for a couple different meals. We will eat it for dinner one night and then I will use the leftovers to make chicken salad the next day. Gotta love multi-use recipes!
I remember the first time I made a roasted chicken. I was intimidated because it was a large bird and I wasn’t sure I could do one justice. If you’ve felt this way, too, just go ahead and let go of those big-bird fears.
Making an herb roasted chicken is actually really simple and easy to do, and makes for a beautiful presentation. Plus I have a little tip to share with you to make the breast meat perfectly moist and delicious, so keep reading!
Ingredients for Herb Roasted Chicken
- whole chicken
- lemon
- garlic
- onion
- potatoes
- carrots
- butter
- chicken broth
- fresh rosemary
- garlic powder, salt, and pepper
How to Roast a Chicken – Step by Step
Step 1: Preheat oven
Start by preheating the oven to 350 degrees. Add some chopped veggies to a 9×13 inch baking pan. I added half of a small bag of baby carrots, half of a chopped onion, and three small chopped russet potatoes. Also pour 1 cup of chicken broth into the pan and over the top of the veggies.
Step 2: Prepare the chicken
Next, get started on the chicken. Remove the neck and giblets from the cavity, then rinse your bird inside and out, and pat dry with paper towels. Place it breast-side up on top of the veggies in the baking pan.
Step 3: Butter the chicken
Grab a little spatula and loosen the skin starting near the cavity. Run your spatula around under the skin of your herb roasted chicken to loosen it up, then spread some softened butter in between the skin and breast meat and smush it around using your fingers on top of the skin.
Step 4: Stuff the chicken
Season the cavity with salt and pepper and stuff with half of a quartered lemon, half of a quartered onion, a couple sprigs of rosemary, and two cloves of garlic.
Step 5: Add seasonings
Season the outside of the chicken with salt, pepper, garlic powder, and the remaining sprig of chopped rosemary. I also used these same seasonings on my veggies. Drizzle a little melted butter over the top of the chicken.
Step 6: Tent with foil
Before placing your herb roasted chicken in the oven, take some cooking twine and tie the legs together. I like to cover the breast meat of my chicken with a little tent of aluminum foil for the first hour to keep it from getting too brown. After that, I remove it so the breast meat turns a lovely golden brown.
How long to roast a chicken at 350?
Roast the chicken at 350 degrees for about 20 minutes per pound, or until a meat thermometer in the thigh reaches 165 degrees. I had a 4.75 pound bird and it was done in about 2 hours.
Herb Roasted Chicken – Tips and Notes
- Vegetable choice: I used potatoes, carrots, and onions in this recipe, but you could use whatever veggies you have on hand.
- Tent your chicken with foil: Placing a small tent of aluminum foil over the breast meat of your chicken for the first hour of roasting will keep it from browning too quickly.
- Storing leftovers: any leftover chicken can be stored in an airtight container in the refrigerator for up to three days.
What to serve with Herb Roasted Chicken
Since you are making veggies right in the pan with your chicken, all you really need to serve with it is a fresh green salad, rolls, and maybe homemade chocolate cake for dessert!
How to make juicy chicken
Now, for that little trick I mentioned for keeping your chicken juicy and moist! I learned this tip from John over at Food Wishes while preparing my Thanksgiving turkey a few years ago.
Grab a little spatula and loosen the skin starting near the cavity. Run your spatula around under the skin to loosen it up, then spread some softened butter in between the skin and breast meat and smush it around using your fingers on top of the skin. The butter will make your herb roasted chicken breast meat incredibly moist! I use this same method when making my Air Fryer Whole Chicken, too. No dry chicken here!
You can also add some garlic or seasonings to your butter before you put it under the skin to add even more flavor.
More Chicken Dinner Recipes You Might Enjoy!
- Chicken Cordon Bleu Casserole
- Crockpot Chicken and Noodles
- Baked Buffalo Chicken Fingers
- Ranch Parmesan Chicken
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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Herb Roasted Chicken
Ingredients
- 1 whole chicken
- 1/2 lemon, quartered
- 3 cloves garlic
- 1 small onion, quartered
- 3 small potatoes, chopped
- 1/2 small bag of baby carrots
- 3 Tablespoons butter
- 1 cup chicken broth
- 3 sprigs fresh rosemary
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees.
- Remove neck and giblets from cavity of chicken and discard. Rinse chicken inside and out and pat dry with paper towels.
- Place potatoes, carrots, and half of quartered and separated onion in the bottom of a 9x13 inch baking pan. Pour the chicken broth over the top of the vegetables.
- Season the cavity of the chicken with salt and pepper. Stuff cavity with lemon, garlic, 2 sprigs of rosemary, and remaining half of the onion. Place the chicken over the top of vegetables in baking pan.
- Loosen skin from the breast meat of the chicken by running a small spatula gently underneath the skin. Spread 2 tablespoons of softened butter underneath the skin on both breasts. Use your fingers to smush it around on top of the skin.
- Season the outside of the chicken and vegetables with salt, pepper, and garlic powder. Melt the remaining tablespoon of butter and drizzle over the top of the chicken.
- Make a little tent of aluminum foil and cover the breast meat of the chicken. (Leave the aluminum foil on for the first hour of roasting time then remove.) Roast your chicken for about 20 minutes per pound, or until a meat thermometer placed in the thickest part of the thigh reaches 165 degrees. Slice and serve with the roasted veggies, and the pan drippings ladled over the top.
Notes
- Vegetable choice: I used potatoes, carrots, and onions in this recipe, but you could use whatever fresh veggies you have on hand.
- Tent your chicken with foil: Placing a small tent of aluminum foil over the breast meat of your chicken for the first hour of roasting will keep it from browning too quickly.
- Storing leftovers: any leftover chicken can be stored in an airtight container in the refrigerator for up to three days.
This chicken recipe looks so good! It’s perfect for a special occasion or a nice Sunday dinner for sure!
So classic and so delicious!
what a gorgeous chicken! so beautiful 🙂 love all your tips for making it – i love a good roasted chicken.
Oh my gosh, my mouth is watering. I can almost taste the rosemary. Thanks for the tip about keeping the breastmeat moist. Definitely going to try that next time I roast a bird.
Ok – now I am seriously hungry – and i just printed the recipe card – what a great added feature! Thanks for sharing – this doesn’t look as scary as I thought roasting a chicken would be… (I am not sure why I thought it was intimidating – but this is simple!) – and healthy! I will try it this weekend!
Oh my! This looks heavenly. I cannot wait to try this! Thanks for sharing!
Tonya
Looks delicious! I’m going to give that a try this week. I love the butter under the skin trick!
This just looks great!
I love a Roasted Chicken and just like you it can provide several meals. Your Rosemary Roasted Chicken is just beautiful and would be delicious, well done! Hope you are having a great day and thanks so much for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen
Getting many meals is definitely one of the best parts! Thank you so much, Miz Helen. 🙂
Ashlyn this looks amazing! I love roasted chicken as well because of being able to get several meals from it. I love rosemary! Pinned!
Happy Anniversary!
Cathy
Thanks so much, Cathy! Rosemary is one of my favorite herbs. 🙂
Beautiful roast chicken, Ashlyn. I love chicken with rosemary and lemon, it really enhances the flavour. I love that you encourage folks to try it. It’s like fish – most people order it in restaurants but they’re afraid to try it at home. Lovely photography!
Thank you, Robyn! I definitely agree with you. I still don’t make fish as much at home because I always fear over/under cooking it. But that might be something to tackle next. 🙂 Thank you for your kind words!
That is one beautiful bird – I’d love to put something this pretty on my table!
Visiting from Show and Tell Saturday… Rhonda @ home.made.
Thank you so much, Rhonda! It really does make a pretty (and edible!) centerpiece. 🙂
WOW this looks amazing!!! It looks really hard though 🙁 I am so not a kitchen mommy. But I might have to give this a try!
Thank you so much, Kat! But I promise you it’s not hard at all! I was always intimidated by making a whole chicken, but once I gave it a try I wondered why I had been so worried! Just make sure you have a meat thermometer and you’ll be just fine. Hope you try it out, girl! Thanks so much for stopping by.
Happy first day of Spring!! This chicken looks wonderful!! Thanks for sharing 🙂
Thanks so much, Wendy!
That one good lookin’ chicken! I’d love to dig right in. Thanks for sharing at Simple Supper Tuesday.
It’s so delicious, Cindy! Thank you!
Saw you at two cup Tuesday. This is a fantastic looking roasted chicken. I’ve pinned the recipe to try it. Thanks for sharing!
Thank you for dropping by, Jill, and thanks so much for pinning! 🙂