Roasted Chicken with Herbs (Printable version)

Tender roasted chicken with garlic and herb seasoning, featuring crispy skin and juicy meat.

# List of ingredients:

01 - 1 whole chicken (about 3.5 lbs), giblets removed

02 - 2 tablespoons olive oil

03 - 2 teaspoons kosher salt

04 - 1 teaspoon freshly ground black pepper

05 - 1 teaspoon dried thyme

06 - 1 teaspoon dried rosemary

07 - 1 lemon, halved

08 - 1 head garlic, halved crosswise

09 - 1 small onion, quartered

10 - 2 tablespoons unsalted butter, melted

11 - 3 carrots, cut into large pieces

12 - 2 celery stalks, cut into large pieces

13 - 1 onion, cut into wedges

01 - Set oven to 425°F to prepare for roasting.

02 - Pat chicken dry with paper towels and rub skin evenly with olive oil.

03 - Apply kosher salt, black pepper, dried thyme, and rosemary inside and out.

04 - Fill chicken cavity with lemon halves, garlic head, and quartered onion.

05 - Tie legs together with kitchen twine and tuck wing tips under the body.

06 - Place carrots, celery, and onion (if using) in the bottom of a roasting pan, then set chicken breast-side up atop vegetables or on a rack.

07 - Coat chicken skin with melted butter evenly.

08 - Cook for 70 to 75 minutes until juices run clear when thigh is pierced and internal temperature reaches 165°F.

09 - Allow the chicken to rest for 10 to 15 minutes before carving to retain juices.

01 -

This recipe gives you tender, juicy meat every time, like sharing a comforting secret with a friend.
The crispy skin seasoned with herbs makes it an instant favorite that feels both simple and special.

02 -

Patting the chicken dry is crucial because moisture is the enemy of crispy skin.
Letting the chicken rest after roasting locks in juices that make every slice tender and flavorful.

03 -

For extra crispy skin, finish cooking under the broiler for just a few minutes—but watch carefully to prevent burning.
Using room temperature butter mixed with herbs and spreading it under the skin makes a flavorful, moist bird.