Recipes
Herb-Roasted Chicken
This easy herb-roasted chicken is a comforting Sunday favorite that fills your kitchen with amazing aromas.
Description
This easy herb-roasted chicken is a comforting Sunday favorite that fills your kitchen with amazing aromas and your fridge with leftovers you’ll love all week long. Simple to prepare and full of flavor, it’s the perfect meal to gather around with family and enjoy again and again. We love using the leftovers for chicken salad, enchiladas, and even soups! Pro tip: Don't throw the carcass out! Save it to use for your next batch of bone broth. We keep ours in the freezer until we have enough to make a big batch of broth.
Recipe Details
Prep Time
30
Minute(s)
Cook Time
2
Hour(s)
Servings
6
Ingredients:
For the Chicken Broth:
- 1 whole chicken (3–5 lbs)
- ½ lemon
- 2 garlic cloves, smashed
- Fresh herb sprigs: thyme, rosemary, oregano, parsley
- Salt & Pepper
Herbed Butter:
- 1 stick (½ cup) unsalted butter, softened
- 1 tbsp parsley, finely chopped
- 1 tsp oregano, finely chopped
- 1 tsp rosemary, finely chopped
- 1 tsp thyme, finely chopped
Fresh herbs are best, but dried works in a pinch.
Vegetables:
- 2 russet potatoes, cut into chunks
- 4 carrots, peeled and cut into chunks
Cooking Instructions:
- Preheat oven to 390°F (200°C).
- Mix softened butter with chopped herbs to make the herbed butter.
- Rub the herbed butter all over the chicken—both on top of the skin and carefully under the skin for maximum flavor. Sprinkle the top of the chicken with salt and pepper.
- Stuff the chicken cavity with half a lemon, smashed garlic, and fresh herb sprigs.
- Tie the chicken legs together with kitchen twine.
- Arrange the potatoes and carrots in a Dutch oven or on a baking sheet, then place the chicken on top.
- Roast for about 30 minutes per pound of chicken. Flipping every 30 min.
Cook until the internal temperature reaches 165°F (74°C). - Let the chicken rest for 10 minutes before carving.