Easy Traditional Herb-Roasted Chicken — A Healthy Homemade Sunday Dinner

Made with love 💕 My Homemade Sunday Dinners 🤗 are the heart of our home — the smell of rosemary and roasting garlic, the clink of plates, and the slow conversation that only a Sunday can hold. This easy, traditional herb-roasted chicken is one of those recipes: comforting, healthy, and truly homemade — perfect for a weeknight upgrade or a full Sunday family meal.

Why this recipe works: it’s simple enough for weeknights, special enough for holidays, and healthy enough to feel good about serving. Read on for a step-by-step guide, smart swaps, and storage tips so your dinner becomes a memory.

🧂 Ingredients:

• 1 whole chicken (3.5–4.5 lb / 1.6–2 kg), giblets removed
• 2 tbsp olive oil (or melted butter for extra richness)
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 large onion, quartered
• 3–4 sprigs fresh rosemary (or 1 tsp dried)
• 3–4 sprigs fresh thyme (or 1 tsp dried)
• 1 tsp smoked paprika (optional)
• 1 tsp ground black pepper
• 1.5–2 tsp fine sea salt (adjust to taste)
• 1 lb (450 g) mixed root vegetables (carrots, potatoes, parsnips), cut into even chunks
• 2 tbsp olive oil (for vegetables)
• 1/2 cup low-sodium chicken stock or white wine (for roasting pan)

Optional for gravy: 2 tbsp pan drippings + 1 tbsp flour or cornstarch + 1/2 cup stock

👩‍🍳 Directions:

1. Preheat the oven to 425°F (220°C). Position a rack in the center.
2. Pat the chicken dry inside and out with paper towels — dryness = crispy skin.
3. Rub the outside of the chicken with 2 tbsp olive oil (or butter). Season generously with salt, pepper, smoked paprika, and a little extra chopped thyme or rosemary.
4. Stuff the cavity with lemon halves, the halved garlic head, and a couple sprigs of rosemary and thyme. Tuck the wings under the body and tie the legs with kitchen twine (or tuck them under the skin).
5. Toss the chopped root vegetables with 2 tbsp olive oil, a pinch of salt and pepper, and spread in an even layer in a roasting pan. Nestle the chicken breast-side up on top of the vegetables. Pour 1/2 cup chicken stock or white wine into the bottom of the pan.
6. Roast at 425°F (220°C) for 20–25 minutes to get the skin started and golden.
7. Reduce heat to 375°F (190°C) and roast for an additional 45–60 minutes (about 20 minutes per pound total), basting once or twice with pan juices. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear.
8. Remove the chicken from the oven and tent loosely with foil. Rest for 10–15 minutes before carving — this keeps the meat juicy.
9. (Optional) Make quick gravy: skim some fat from the pan, add 2 tbsp pan drippings + 1 tbsp flour, stir over medium heat, then slowly whisk in 1/2 cup stock until thickened. Season to taste.
10. Carve the chicken and serve with roasted vegetables and a squeeze of the roasted lemon for brightness.

Cooking times & tips summary:

• Total roast time: ~1 hr 10 min–1 hr 40 min depending on weight (20 min per pound after initial sear)
• Rest 10–15 minutes before carving
• Aim for 165°F (74°C) internal temperature at the thigh

💡 Tips & Variations:

• Quick brine for extra juicy meat: dissolve 1/4 cup salt + 1/4 cup sugar in 4 cups warm water, cool, and submerge chicken for 1–4 hours before roasting. Rinse and dry well before seasoning.
• Low-carb swap: instead of root vegetables, roast Brussels sprouts, cauliflower florets, and bell peppers.
• Vegan/vegetarian option: roast a whole cauliflower the same way — rub with oil and seasonings, roast at 425°F for 25 min, then 375°F for 20–30 min until tender.
• Gluten-free: this recipe is naturally gluten-free. For gravy, use cornstarch instead of flour.
• Make it heart-healthy: use olive oil, remove visible skin for lower saturated fat, and bulk up the plate with roasted or steamed greens.
• Leftovers: store carved chicken in an airtight container in the fridge for up to 3–4 days. Freeze shredded chicken in zip-top bags for up to 3 months. Reheat gently to avoid drying — 325°F (160°C) covered works well.
• Serving ideas: pair with a crisp green salad, buttery mashed potatoes, or a simple lemon-garlic quinoa for a lighter option.

🩺 Health & Lifestyle Tie-in:

This traditional, homemade roast is a great source of lean protein and, when paired with plenty of vegetables, offers a balanced, nutritious family meal. Choosing to cook at home regularly can be kinder to both your wallet and your health — fewer processed ingredients, better portion control, and potential long-term savings on healthcare costs. Small steps like choosing olive oil over heavier fats and adding extra veggies can boost heart-healthy benefits and support a wholesome lifestyle.

❤️ Conclusion:

There’s something magical about a roast chicken that fills the house with warmth and invites people to slow down. If you make this dish, let me know in the comments or tag me — I’d love to see your version! Enjoy your homemade Sunday dinner, made with love 💕 My Homemade Sunday Dinners 🤗

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Herb-Roasted Chicken

A comforting and healthy homemade herb-roasted chicken, perfect for a Sunday family dinner or a weeknight upgrade.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 whole whole chicken (3.5–4.5 lb / 1.6–2 kg), giblets removed
• 2 tbsp olive oil (or melted butter for extra richness)
• 1 large lemon, halved
• 1 head garlic, halved crosswise
• 1 large onion, quartered
• 3–4 sprigs fresh rosemary (or 1 tsp dried)
• 3–4 sprigs fresh thyme (or 1 tsp dried)
• 1 tsp smoked paprika (optional)
• 1 tsp ground black pepper
• 1.5–2 tsp fine sea salt (adjust to taste)
• 1 lb mixed root vegetables (carrots, potatoes, parsnips), cut into even chunks
• 2 tbsp olive oil (for vegetables)
• 0.5 cup low-sodium chicken stock or white wine (for roasting pan)

Optional Gravy Ingredients

• 2 tbsp pan drippings
• 1 tbsp flour or cornstarch
• 0.5 cup stock

Method

 

Preparation

1. Preheat the oven to 425°F (220°C). Position a rack in the center.
2. Pat the chicken dry inside and out with paper towels.
3. Rub the outside of the chicken with 2 tbsp olive oil. Season generously with salt, pepper, smoked paprika, and a little extra chopped thyme or rosemary.
4. Stuff the cavity with lemon halves, the halved garlic head, and a couple of sprigs of rosemary and thyme. Tuck the wings under the body and tie the legs with kitchen twine.
5. Toss the chopped root vegetables with 2 tbsp olive oil, a pinch of salt and pepper, and spread in an even layer in a roasting pan.
6. Nestle the chicken breast-side up on top of the vegetables. Pour 1/2 cup chicken stock or white wine into the bottom of the pan.

Cooking

1. Roast at 425°F (220°C) for 20–25 minutes to get the skin started.
2. Reduce heat to 375°F (190°C) and roast for an additional 45–60 minutes, basting once or twice with pan juices.
3. The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
4. Remove the chicken from the oven and tent loosely with foil. Rest for 10–15 minutes before carving.

Gravy (Optional)

1. Skim some fat from the pan, add 2 tbsp pan drippings + 1 tbsp flour, stir over medium heat, then slowly whisk in 1/2 cup stock until thickened.
2. Season to taste.

Serving

1. Carve the chicken and serve with roasted vegetables and a squeeze of the roasted lemon.

Notes

For extra juicy meat, consider brining the chicken, or swap root vegetables with Brussels sprouts and cauliflower for a low-carb version. This recipe is naturally gluten-free.