From the Hearth
Herb-Roasted Chicken
A perfectly roasted chicken with fresh herbs, garlic, and lemon. This classic recipe creates a tender, flavorful bird with crispy skin that's perfect for Sunday dinner.
Prep Time
20 min
Cook Time
90 min
Total Time
110 min
Servings
6
Ingredients
- 1 whole chicken (3-4 pounds)
- 4 tablespoons unsalted butter, softened
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 lemon zested and halved
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 onion quartered
- 4 carrots cut into chunks
- 4 potatoes cut into chunks
Directions
Preheat oven to 425°F (220°C). Remove chicken from refrigerator 30 minutes before cooking.
In a small bowl, mix together butter, garlic, rosemary, thyme, lemon zest, salt, and pepper.
Pat chicken dry with paper towels. Gently loosen the skin over the breast and thighs.
Spread the herb butter mixture under the skin and over the surface of the chicken.
Place lemon halves and onion quarters in the chicken cavity.
Tie the legs together with kitchen twine and tuck the wing tips under the body.
Place chicken breast-side up on a roasting rack in a roasting pan.
Arrange carrots and potatoes around the chicken in the pan.
Roast for 20 minutes, then reduce oven temperature to 375°F (190°C).
Continue roasting for 60-70 minutes, until the internal temperature reaches 165°F (74°C).
Let the chicken rest for 15 minutes before carving.
Chef's Notes
- Use a meat thermometer to ensure the chicken is cooked to the proper temperature.
- Let the chicken rest before carving to allow juices to redistribute.
- Save the pan drippings to make gravy or use in other recipes.
Pro Tips:
- • For very small amounts, round to the nearest practical measurement
- • Some ingredients (like salt) may need adjustment based on taste
- • Cooking times may vary with different batch sizes
- • Nutrition facts are automatically scaled with ingredients
Nutrition Facts
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