Name: Herby Roast Chicken
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 4
Ingredients: 1 whole chicken about 3½ to 4 pounds; 3 tablespoons olive oil; 1½ teaspoons fine sea salt plus more to taste; ½ teaspoon freshly ground black pepper; 4 cloves garlic smashed; 1 lemon halved, plus zest if you like; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 1 small onion quartered, optional under the chicken; Extra herbs and lemon wedges for serving

01

Overview

Prep15 min

Cook65 min

Total80 min

Servings4

DifficultyEasy

02

Ingredients

1 whole chickenabout 3½ to 4 pounds3 tablespoons olive oil1½ teaspoons fine sea saltplus more to taste½ teaspoon freshly ground black pepper4 cloves garlicsmashed1 lemonhalved, plus zest if you like4 sprigs fresh thyme2 sprigs fresh rosemary1 small onionquartered, optional under the chicken Extra herbs and lemon wedgesfor serving

03

Equipment

Roasting pan or rimmed baking sheet
Paper towels
Kitchen twine
Meat thermometer
Cutting board and carving knife

04

Method

01

Wake the bird gently

Heat the oven to 425°F. Pat the chicken very dry inside and out with paper towels. Place it breast-side up in a roasting pan or on a rimmed sheet. If using onion, scatter the quarters beneath the bird.

02

Dress in lemon and herbs

Rub the chicken all over with olive oil, salt, and pepper. Stuff the cavity with lemon halves, garlic, thyme, and rosemary. Tie the legs loosely with kitchen twine if you have it, and tuck the wing tips under.

03

Roast until golden

Roast 55 to 70 minutes, until the skin is deep golden and a thermometer in the thickest part of the thigh reads 165°F (avoid the bone). Baste once with pan juices halfway if you like.

04

Let the juices settle

Transfer the chicken to a cutting board and rest 10 to 15 minutes. Keep the pan juices warm — they are liquid gold for the table.

05

Carve the Sunday feast

Carve into breasts, thighs, and drumsticks. Arrange on a warm platter, spoon over pan juices, and finish with fresh herbs and lemon wedges. Serve family-style.

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Tips

NoteBring the chicken toward room temperature for 20 minutes before roasting for more even cooking.

NoteAdd baby potatoes or carrots around the bird in the last 35 minutes for a one-pan supper.

NoteAurora stays politely off the counter. The floor near the oven is her Sunday throne.

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Nutrition

Calories~380 kcal

Protein42 g

Fat22 g

Carbohydrates2 g

✦

Storage

RefrigeratorCool and refrigerate carved meat up to 3 days.

ReheatWarm gently covered with a splash of broth so it stays tender.

FreezerFreeze leftover meat up to 2 months; thaw overnight in the fridge.

?

Frequently asked

Can I use dried herbs?+

Yes — use about 1 teaspoon dried thyme and ½ teaspoon dried rosemary, crumbled.

How do I know it is done without a thermometer?+

Juices near the thigh should run clear, and the leg should wiggle freely at the joint.

Spatchcock instead?+

Yes — flatten the bird and roast about 40 to 50 minutes for extra-crisp skin.

Herby Roast Chicken

Overview

Ingredients

Equipment