Herb Roasted Chicken

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You’ll love our Herb-Roasted Chicken with its tender, juicy meat, crispy skin, and flavorful seasonings. This simple recipe is perfect for a busy weeknight dinner, date night, or Sunday supper.

Whole herb roasted chicken on a white platter with a lemon half and parsley.

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Herb-roasted chicken is a classic recipe that everyone should know how to make. Made with simple ingredients, our oven-roasted chicken is guaranteed to become a family favorite.

This delicious recipe is the next best thing to rotisserie chicken!

If you love roasted chicken, make sure to try our spatchcock roasted chicken and oven-roasted blackened chicken recipes.

Ingredients to make Herb Roasted Chicken

Let’s start by gathering the ingredients we need to make our herb-roasted chicken recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Can I use other seasonings?

Absolutely. We used our basic poultry seasoning for this recipe, but you can easily adapt it to your taste preference. If you’re not a fan of some of the seasonings, leave them out. You can also add your favorite fresh herbs to the mixture.

For a more basic seasoning, use kosher salt, black pepper, sweet paprika, garlic powder, and onion powder. You can also use your favorite premade seasoning mixtures, like lemon pepper, Italian seasoning, or cajun seasoning.

Add a little cayenne pepper to the seasonings for a bit of heat. Add brown sugar to the mixture for a touch of sweetness.

You can also make herb butter to baste the whole chicken.

How to make Herb Roasted Chicken

Collage showing how to start the recipe.

Add the kosher salt(or coarse sea salt), dry marjoram, dry rosemary, sage, thyme, black pepper, nutmeg, and sweet paprika to a small bowl.
Whisk the seasonings to combine.
*We used our signature poultry seasoning, which contains all of the seasonings. You can also use your favorite poultry seasoning
Remove the giblets and neck from the cavity of the chicken, then pat the chicken dry with paper towels. This will help the skin of the chicken crisp up.
Spread the seasoning mixture over the entire bird and inside the chicken cavity.

Collage showing how to finish the recipe.

Cover the chicken with aluminum foil or cling wrap and return it to the fridge. Allow the bird to marinate for at least two hours (overnight is best if you have time).
Remove the chicken half an hour before cooking to let it come to room temperature. Stuff the cavity of the chicken with fresh rosemary, fresh thyme, cut-up lemon, and garlic cloves. This will add flavor and moisture while the chicken is cooking.
Place a meat thermometer in the thickest part of the chicken breasts or thighs. This will help you monitor the chicken’s internal temperature.
Place the chicken on an aluminum foil-lined baking sheet with a wire rack on the middle rack of the preheated oven (you could also use a large roasting pan with a rack)
After 45 minutes, baste the chicken with butter, then return to the oven and continue to roast for 30 -45 minutes until it reaches an internal temperature of 165 degrees.
*Cooking time can vary depending on the size of the chicken.
Remove the chicken from the oven and baste the outside of the chicken with unsalted butter for an additional time.
*Tent the bird loosely with aluminum foil and let the chicken rest for 15-20 minutes to allow the juices to recirculate into the meat before slicing.

Herb roasted picture cut into pieces on a white platter with a lemon half and parsley.

Serve the herb-roasted chicken with mashed potatoes, roasted potatoes, or homemade stuffing, and your favorite green vegetable.

Leftover chicken should be stored refrigerated in an airtight container or well-covered for 4-5 days. They can also be frozen for up to two months in a freezer-safe container.

Recipe FAQ’s

Can I add vegetables to the roasting pan?

Absolutely! You can add potatoes, carrots, onions, parsnips, turnips, and whole cloves of garlic to the roasting pan. They’ll absorb the chicken’s juices and herbs as they cook, making them amazingly flavorful.

Do I have to truss the chicken?

Not really. Tying the chicken’s legs together is not essential unless you are stuffing the chicken, but it can improve the presentation and can cook the chicken more evenly.

Can I use chicken parts instead of a whole chicken?

Yes, you can. Individual parts like breasts, thighs, or drumsticks can be used with this recipe, but you’ll need to adjust the cooking time.

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