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Herb-Roasted Chicken

A comforting and healthy homemade herb-roasted chicken, perfect for a Sunday family dinner or a weeknight upgrade.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.