Herb roasted chicken is such a simple dinner that comes together with minimal effort and ingredients. This easy recipe feeds a crowd, and the delicious juices keep the meat extra tender and help to caramelize the vegetables into something truly spectacular.
There is something about serving your family an herb roasted chicken dinner that just warms the soul, it’s really pure comfort food. This baked chicken recipe with caramelized vegetables turns out juicy and full of the most delicious flavors every single time. Plus, it’s an easy weeknight dinner if you start it early enough. My favorite side dish is green beans, or if we make it around the holidays we serve it with pecan streusel topped yams!
The next day, by using the leftover meat and bones to make homemade chicken stock and soup, I can stretch one chicken into two to three meals for the week. The breast meat is fantastic in caesar pasta salad and chicken bacon ranch casserole.
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🍗 Ingredients:
- salt and black pepper – you can use sea salt or kosher salt
- ground thyme
- garlic powder
- dried rosemary
- dried onion flakes
- whole chicken – our chicken was about 5 pounds, but you can adjust the ingredients if needed for smaller or larger birds.
- carrots and onion – you can also toss large chunks of potatoes or baby potatoes into the pan to roast along with the other vegetables.
- olive oil – we rub the oil over the chicken to help the spices and seasonings stick and to crisp up the skin to a beautiful golden brown. The oil also aids in roasting the vegetables.
- fresh rosemary – for garnish
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Once you have carved the whole roast chicken, garnish with fresh parsley or rosemary.
Substitutions and Variations
- Veggies: use whole carrots, and for an especially gorgeous presentation, try rainbow carrots!
- Paleo/Keto: Roast it without the potatoes and it also works perfectly for a Paleo or Keto diet.
- Herb butter: instead of oil, some like to add fresh herbs to softened butter and rub that on top of the skin.
- Garlic cloves: can add garlic cloves to the veggies or inside the cavity of the bird instead of using garlic powder.
- lemon herb roasted chicken: add lemon slices to the bottom of the pan with the vegetables. Grate some lemon zest in the herb mixture before rubbing the chicken down.
- Seasonings: You can follow the same technique and season chicken with Mediterranean, Greek, or Cajun blends.
- Chicken pieces: If you are using only chicken legs, breasts, or thighs, you can roast them the same way. Dark chicken cuts are the most flavorful meat when you aren’t roasting the chicken whole.
🔪 Instructions:
PREP: Remove the giblets from the cavity of the chicken. Rinse and dry chicken with paper towels.
Step 1: In a small bowl combine all of the dry spices.
Step 2: Slice the onion, carrots, and potatoes into large chunks. Coat with oil. Place the veggies in the roasting pan.
Step 3: Coat the outside of the chicken and the chicken cavity with oil.
Step 4: Rub the spice mixture into the skin of the chicken, and all of the nook and crannies. Wash your hands well.
Pro Tip: If you would like to use fresh thyme or rosemary, add it to the inside of the chicken for more flavor.
Step 5: Place chicken into the pan, with the chicken breast side facing up.
Step 6: Roast the chicken, uncovered, for 1.5 hours at 350 degrees. Stir the vegetable mixture a couple of times throughout to ensure even cooking.
SERVE: Check to make sure the internal temperature is 165 degrees and the pan juices are clear. Let the chicken rest for 15 minutes, then transfer to a cutting board and carve.
Recipe Tips for Roasted Chicken
- Before removing from oven, use a meat thermometer (insert into the thickest part of the breast) to ensure the internal temperature reaches 165 degrees.
- Depending on the size of your chicken, you may need to increase or decrease the cooking time.
- The caramelized vegetables that appear in your roasting pan after baking the chicken are incomparable in flavor, so load up your pan!
- This is my go-to recipe anytime another recipe calls for rotisserie chicken.
- If you would like to use kitchen twine to truss the chicken, you can. This technique makes the best juicy chicken breast and keeps the legs tucked in so they’re less likely to dry out, but you don’t have to.
- Italian seasoning can be used in place of the thyme and rosemary if you don’t have those on hand.
- Be sure to pat the chicken dry before starting. This is the best way to get crispy skin, so the moisture doesn’t release during the roasting process.
Fun Fact
Over 8 billions chicken are consumed in America per year! – Pitco
Recipe FAQs
Keep leftover chicken in an airtight container or cover the pan with aluminum foil and refrigerate for up to 4 days.
More Delicious Chicken Recipes
If you try this Herbed Roasted Chicken Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Herb Roasted Chicken
Ingredients
Herb Spice Rub
- ½ tablespoon salt
- 1 teaspoon black pepper
- ¾ teaspoon ground thyme
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary
- 2 teaspoon dried onion flakes
Roasted Chicken Recipe
- 5 lb. whole chicken giblets removed, rinsed, and pat dry
- rosemary for garnish
- 2 tablespoon olive oil
- 2 cups carrots
- 1 yellow onion
Instructions
- Combine all dry spice ingredients in a small bowl.
- Cut up 1 whole yellow onion, carrots, and potatoes if desired into large chunks. Coat vegetables with an additional tablespoon or so of olive oil.
- Arrange vegetables in roasting pan. They can set under the chicken or around it.
- Remove giblets (neck, heart, liver, etc.) from inner cavity of chicken. Rinse bird and pat dry with paper towels.
- Coat the entire chicken inside and out with olive oil and place breast side up in a roasting pan.
- Sprinkle spice rub mixture over the chicken and use your hands to rub the spices into every nook and cranny.
- Wash your hands well.
- Roast (uncovered) in a 350 degree oven for 1 ½ hours. Stir the vegetable mixture once or twice during roasting to ensure even cooking. Insert a digital thermometer into the breast of the chicken alongside the leg. Internal temperature should reach 165°F. Continue roasting the chicken until minimum temperature is reached. Allow chicken to rest for 15 minutes before carving.
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Notes
Nutrition
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Comments & Reviews
Andrew Hidayat says
Delicousssss!
NOVIAN says
Should be nice for my dinner
Catherine says
Love this recipe,I make it all the time 👍
Ayesha Imran says
Looks Yummy.How much rub to be used for 1 kg chicken. Tnx
Cindy says
We love roasted chicken at my house too! Hugs and blessings, Cindy
Brieann says
Can this be made in a crock pot?
girlinspired says
Hi Brieann!
I did try it once in the crock pot and it will cook and it does taste good, BUT nothing compares to the crispy skin from cooking it in the oven!!
brittany says
Just popped our chicken into the oven- excited for dinner tonight!! Thanks for the herb rub idea! 😉
Queenie says
I made this recipe when you first posted this and the chicken turned out delicious. Thanks for sharing herb rub.
Kerilyn says
Making this tonight! 🙂
girlinspired says
Mmmmm, Keri! Let me know how it turns out!!
Kerilyn says
It came out delicious!! And so easy! Next time I’ll remember to set the oven for 350 instead of 325…was down to the wire before soccer practice because I didn’t have the oven hot enough. 😉
Karen says
Lucky family! You’ve made me hungry! This will be on the menu this week.