Roast chicken with garden herbs recipe
- Meat and poultry
- Cuts of chicken
- Whole chicken
- Whole roast chicken
This is a wonderful way to prepare your Sunday roasted chicken using fragrant fresh herbs from the garden - just plan ahead so it has time to marinade.
41 people made this
- 2 bunches fresh parsley, chopped
- 1 bunch fresh thyme
- 6 tablespoons dried rosemary
- 3 tablespoons lemon zest
- 12 cloves crushed garlic
- 3 tablespoons freshly ground black pepper
- 225ml (8 fl oz) olive oil
- 225ml (8 fl oz) white wine
- 2 whole chickens
MethodPrep:15min ›Cook:1hr30min ›Ready in:1hr45min
- In a food processor, blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
- Remove first two wing joints of chickens and truss with kitchen string so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
- Preheat oven to 180 C / Gas mark 4. Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 23x33cm (9x13 in) baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!
Reviews & ratingsAverage global rating:(37)
Reviews in English (30)
Something else.This recipe came out delicious, but I made some major changes. The objective is to marinate the chicken (which I cut up in 4 pieces) in a paste, not a liquid as the recipe stipulates. So forget about the wine and reduce the olive oil to 3 tablespoons. I also added the juice of the lemon I zested. Also I only used 4 cloves of garlic and 1 tablespoon of pepper. I only marinated the chicken 2 hours.-18 Jul 2008
This was difficult, I found some of the things it talked about I had to do a little research on before I could understand. I personally like learning new things, so didn't mind. The chicken turned out very good, but I have to ask myself if it's worth the time I put into it. I also had a porblem with truely understanding what the marinade was supposed be like. ALthough the chicken turned out fine, and I used the leftovers for a soup recipe I found here (5 star), the smell of it baking was a little overwhelming, unless you like the smell garlic, I wouldn't suggest cooking this when there's a lot of people around.-18 Jul 2008
by Janet - NJ
I used this recipe as a STARTER THANKS so much. WOW !!! Bird was brown and the chicken was so moist!!! THANKS Again!!!-18 Jul 2008
- 4 tablespoons fresh rosemary leaves, or 2 tablespoons dried
- 6 to 8 fresh sage leaves, depending on size, or 3 to 4 dried
- 2 tablespoons fresh marjoram leaves, or 1 tablespoon dried
- 1 tablespoon fresh thyme leaves, or 1 1/2 teaspoons dried
- 1 tablespoon minced fresh chives
- 2 bay leaves
- 1 tablespoon caraway seeds
- 2 lemons, juiced (8 tablespoons), rinds reserved
- 2 tablespoons olive oil
- 1 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground black pepper
- 2 (3-pound) whole chickens
Place the rosemary, sage, marjoram, thyme, chives, bay leaves, and caraway on a chopping board. Chop everything together to achieve a uniform texture. In a small bowl, combine the herbs with 2 tablespoons of the lemon juice, the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Set aside.
Clean the birds very thoroughly inside and out and dry all over with paper towels. Pour 3 tablespoons of the lemon juice over each chicken and inside the cavity. Rub the herb mixture all over the inside and outside of both birds. Place the reserved lemon rinds inside the cavities. Let the birds marinate in the refrigerator for at least 1 hour or up to 12.
Preheat the oven to 450 degrees.
Sprinkle the remaining teaspoon of salt and 1/4 teaspoon of pepper over both birds. Place the birds, breast side down, side by side, in opposite directions on an oiled rack over a roasting pan. Cook for 30 minutes, then turn the chickens breast side up and reduce the heat to 375 degrees. Cook an additional 30 to 40 minutes or until the skin is golden, juices run clear, and the internal temperature is 160 degrees. Allow the birds to rest for 15 to 20 minutes before carving and serving.
How to Make It
In an 8- to 10-qt. pot, heat 1 qt. water, the salt, and sugar over high heat, stirring, until salt and sugar dissolve. Remove from heat. Squeeze lemon juice into pot, discarding seeds. Add lemon shells, peppercorns, bay leaves, half the onion, and the garlic. Stir in 5 cups ice water. Let cool to room temperature.
Put chickens in pot and set 1 or 2 small plates on top to keep them submerged if needed, add a little more water so chickens are covered. Chill at least 4 hours and as long as 24 hours.
Preheat oven to 400°. Drain chickens, discarding seasonings. Rinse chickens and pat dry inside and out.
Set a large cooling rack in a roasting pan and set chickens breast side up on top. Stuff large cavities of each chicken using remaining onion, the carrot, celery, 4 sprigs thyme, and 2 sprigs each sage and rosemary. Crisscross ends of legs, tucking cavity closed, and tie with kitchen twine. Wrap a long piece of kitchen twine crosswise under each chicken at wings and tie to hold wings snug. Make 2 bundles of remaining herbs tuck under twine at wings, draped over breasts. Rub chickens and herbs with oil.
Roast chickens until a meat thermometer inserted deep in thigh next to bone reaches 170°, about 1 1/4 hours, draping tips of legs with foil if they start to get dark. Tip chickens to release juices and transfer chickens to a carving board (save pan juices). Tent loosely with foil and let rest 20 minutes.
Tip juices from board into roasting pan. Strain pan juices, skim and discard fat, and pour into a small pitcher. Remove twine from chickens and set crisp herbs aside. Cut chickens into pieces, using kitchen shears and a knife (save backs for broth or other uses). Arrange chicken, vegetables from cavities (they'll be crisp), and crisp herbs on a large platter and serve with pan juices.
To make chicken brine, all you need is water and salt. Everything else is for flavour so it’s optional and customisable – see below for substitutions for each.
Salt and water – the only two ingredients that are non negotiable, they are the brine!
Honey – for a touch of sweet, sub with sugar
Parsley, thyme and rosemary – 100% optional, switch with other herbs, or use dried
Peppercorns – use ground instead
Lemons, garlic and bay leaves – for flavour, optional
Garlic Herb Butter Roasted Chicken
- Author: Krista
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 4 - 6 servings 1 x
- Category: Dinner
- Method: Oven
- Cuisine: American
This delicious Garlic Herb Butter Roasted Chicken is made in just one hour! It&rsquos an easy and healthy weeknight meal the whole family will love!
- 1 Just BARE Natural Whole Chicken ( 3.5 pounds)
- 1 1/2 teaspoons sea salt
- 4 tablespoons unsalted butter, softened
- 1 tablespoon diced fresh sage
- 2 teaspoons diced fresh thyme
- 1 teaspoon diced fresh tarragon
- 1 garlic clove, minced
- 1 whole lemon, halved
- Preheat oven to 400 degrees F.
- Position rack in the middle of the oven.
- Place the whole Just BARE chicken on a cutting board and pat it dry with paper towel. Using your hands gently separate skin from the meat on the breast, leg and thighs, being careful not to pop a hole through the skin. Using salt, season under the skin all over the bird. (This acts as a dry brine to keep moisture in the chicken.)
- Place a wire cooking rack on top of a baking sheet.
- Place the chicken breast-side up on wire rack or place in a skillet.
- In a small bowl, add butter, sage, thyme, tarragon and garlic. Using a fork or spoon mix together until all the ingredients are combined.
- Take half of the mixture and rub under the skin, just like you did with the salt. Be sure to get it all over.
- Place the lemon halves inside the chicken cavity. Using cooking twine, tie the legs together.
- Place chicken in the oven and roast for 20 minutes. Remove from oven, rub remaining butter mixture all over of the chicken. Place the chicken back into the oven and continue roasting for 35-40 minutes.
- Remove from oven. Insert a thermometer into the thickest part of the thigh (the bottom of the chicken.) The chicken will be done when the thigh is 165 degrees F.
- Remove roasted chicken from oven. Let the chicken rest for at least 15 minutes before carving.
- Serve and devour!
Keywords: roasted chicken recipe, herb roasted chicken, how to roast chicken, easy roasted chicken, best roasted chicken, easy chicken dinner, easy chicken dinner recipe, chicken dinner, whole chicken recipe
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This recipe looks somewhat complicate but is really very easy to do.
The first thing you need are fresh herbs. Pretty much any will do, but tonight I used rosemary, fresh parsley and basil. They gave the chicken a wonderful aroma and taste.
You will need to slightly separate the skin from the breast meat of the chicken. Just slip your fingers under and then use a pair of kitchen shears to gently cut the skin away so that you can raise it up as shown above.
Cut the herbs into small pieces. They do not have to be finely diced. I just remove the stems and cut them into smallish clusters. Add about one tablespoon of butter thinly sliced into a few pieces and stuff this all under the skin of the chicken.
Smooth out the herbs so they are evenly distributed and pull the skin down over them.
Sprinkle the top of the chicken with seasoned salt and a light brush of extra virgin olive oil.
Bake in a 350ºF oven for about 20 minutes per pound and an extra 20 minutes. You will be amazed at the flavor and moistness of this chicken cooked this way.
There are several herbs that go well with chicken. Fresh herbs have the strongest flavor but dried may be used as well.
Parsley has a mild flavor and slightly crunchy texture. It's delicious in comforting chicken soup or hot or cold chicken salads, or added to dumplings or biscuits that accompany chicken and dumplings or chicken stew.
Parsley makes a vibrant, edible garnish that helps support digestion when eaten after a meal.
Cilantro, also known as coriander, is best known for adding zest to Mexican and Middle Eastern cuisine. It's delicious in chicken tacos, chicken nachos, or chicken tortilla soup. It can be used in sweet or savory chutneys to top baked or grilled chicken or in a marinade or vinaigrette.
Tarragon is a pungent herb and a little bit goes a long way. French tarragon is the type usually used in cooking and if you're not careful, it will quickly overpower your food.
Fresh tarragon is often included in a sauce that is poured over baked chicken. You can also stuff the cavity of a whole chicken with fresh tarragon sprigs before roasting.
Tarragon is also used in many crockpot recipes. Try this healthy recipe for Chicken with Mushrooms and Tarragon.
Rosemary has a woody scent and strong taste. Like tarragon, it can also easily overpower your food if too much is used. In fact, tarragon and rosemary are often substituted for one another in recipes.
You can flavor chicken breasts in a rosemary marinade before cooking or place sprigs inside a whole chicken before cooking. Rosemary also makes a pretty garnish on your plate. Although you can eat the garnish without harm, most people do not because the flavor is too strong.
Sage comes in many varieties, but common sage is usually used in cooking. Sage has a very strong odor and taste which is enhanced as it dries. Sage is often found in stuffing recipes which are inserted into the cavity of a chicken or stuffed into chicken breasts before baking. Fresh or dried sage leaves can also be placed on top of chicken and baked, or be used as a dry rub or in a marinade.
Thyme is often used in chicken recipes prepared in a slow cooker. It also shines in chicken casseroles or pot pies. Like many other herbs that go well with chicken, thyme has a strong flavor that can overpower other ingredients. It's often a featured herb in chicken gumbo or other Cajun recipes.
The Perfect Roast Chicken Every Time!
Roast chicken with crispy flavorful skin, moist and perfectly cooked! This recipe is your easy guide to making the perfect roast chicken every time!
I usually don&rsquot attach bold and gutsy titles such as this one to my recipes UNLESS I can stand behind it with full confidence. The confidence comes from making the same recipe over and over again, until you can pretty much do it with your eyes shot, and the result is the same every time!
Unlike most people think, cooking a whole chicken is rather easy, economical and most flavorful. Whether you are feeding 6+ or have a smaller family, this is a good option to keep in mind because you can feed a lot of people at once but if you are a smaller family, this recipe makes for great left overs that you can eat as is or turn into soups, salads or sandwiches.
Making a roast chicken is an investment of time, so the last thing you will want is for it to turn out meh. Off course I&rsquove had my days of making roast chicken that were just okay, but I consider it a stepping stone to accomplish this, THE PERFECT ROAST CHICKEN!!
Luckily you don&rsquot have to experience those far-from-perfect chicken days, because if you follow my instructions your chicken will taste (and look) better then a store bought roast chicken. I mean&hellip waaaaay better!
Delicious. Family ate it all up at dinner.
As someone asked earlier, yes, you can use this recipe with turkey! It's my go-to Thanksgiving recipe every year, and even people who don't like turkey like this version. Flavorful, moist, and delicious.
I was hesitant because an entire stick of butter for one little chicken seemed a bit much. After making this as directed I felt my caution was justified. There just seemed to be an underlying fatty taste I found unpleasant to the point that I tossed the leftover chicken. I shall search for a different recipe.
Excellent. Used local farm-raised chicken and added carrots at 30 minutes. We like the subtle flavor of the fennel and the rest of the recipe was as originally written. My oven is convection, so I pulled the chicken 15 minutes early. The meat was very moist, and I used a thermometer to check both thigh and breast and tented the chicken while I prepared the gravy. This was a huge hit in our home.
I made this recipe as described, aside from making the herb butter with only lemon thyme. Experienced a little dryness to the breasts despite basting and adding butter every 30 mins, which is probably due to my oven running a little on the hot side. Will slow down the cooking next time around, and possibly baste even more often. The thighs came out perfect, though. Very good recipe that provides a good base of flavours to work with. The fragrant meat was lovely!
Wonderful, juicy chicken. Made for friends last nite. Everyone loved it. I made it exactly as directed but added carrots. Will make again and again!
Wow. glad I brought in the herbs from the garden to over winter. Our roast chicken was moist and infused with flavor. The pan gravy tasted of onion and herbs and was delicious over roasted red potatoes. The onions and garlic turned out mild and sweet. This recipe is a new favorite.
I have just used this recipe to help me learn how to roast chicken for the first time. I chose this recipe over all the others in the cook books that I have because their first timer recipes were, well, too basic. This recipe helped me to understand the use of seasoning, mixing herbs and basting (I don't cook) and it was delicious. This will be my weekend 'go to' roast recipe!
My wife and I loved this very much. The gravy put this over the top.
super delish. made almost exactly, shortened time for a 4lb bird. subbed fresh sage for rosemary bc that's what I had. I've been roasting chickens for years this was superb.
Best roast chicken I've made! I didn't even do all the chicken prep instructions. Just filled the cavity with onions and celery. Salt and Peppered the bird and threw some onions in the roasting pan. By accident, my oven temp was 350 for the first 30 minutes. At the first 30 minutes, I salt and peppered 2 T butter and rubbed some on the chicken and tossed some with the onions & garlic in the pan. (Then noticed the temp should be 400 and changed that!), then basted as directed after another 30 minutes. I then followed the recipe for tenting the bird and making the gravy. It was the most tender, flavorful, moist chicken I have ever made and I roast a chicken at least twice a month. It's an awesome meal as you'll probably have left overs and the tools for fabulous stock. It's the meal that keeps on giving!
Opinions needed - would this work with a turkey?
great flavors..I mixed EVOO and a little butter to keep the calories down, and really rubbed the skin hard with EVOO to make sure it was crisp & it turned out great. really moist too. I especially liked the sauce but, I think the amt. of flour should be 1T maybe 1 1/2T so it thickens up. I used 1T of Wondra and it was still a little thin.
I've tried a lot of roasted chicken recipes but this one stands out. It is flavorful and moist and the gravy is delicious. The onions and garlic are amazing as well. The only change I made was serving the chicken on top of homemade croutons (an Ina Garten recipe) which really made it. We served it with the Autumn Farmer's Market salad and an apple galette which made for a perfect fall meal. I'm throwing out all the other roasted chicken recipes I have.
I made this last night and it was easy and turned out great. I don't have a meat thermometer so I just followed the directions exactly - 3 30 minute intervals - and it came out perfectly. The skin was crispy, the meat was perfect, and the gravy was awesome. Hard to mess this up.
The only thing Iɽ change with this recipe is the direction to test the thigh at 180 and that's only because I test the breast instead. I've always inserted the meat thermometer in the portion where the pop-up normally goes (never use those, a meat thermometer is cheap enough and will serve you well) and take the bird out between 163-168. If tented and left to rest for 10-15 minutes, the bird will continue to cook and be at the exact right temperature for serving. Juicy, yummy roast chicken every time.
I've made this several times and am now trying different variations of this method just to mix things up a bit. Butter, dijon mustard, taragon, garlic, etc. It has always turned out extremely juicy and flavorful. With all that butter, how could it not be delicious? I'm not a chicken eater, but will take a taste to assess the flavor and recipe. This one is a keeper! My family loves it!
as we eat less and less red meat, lamb and ham just weren't going to work for Easter this year. I did this chicken recipe instead and it is the new Easter tradition at our house - it stayed juicy and flavorful even though I overcooked it, and the herbs added a nice spring flavor that was not overwhelming. Served with roast vegetables (fennel and shallots work really well), it was an Easter meal that even the die hard carnivores in our family were happy with.
I was very disappointed in this recipe. The onions were too much, I felt the need to add carrots which helped, and the cook/roast time was not sufficient. My chicken was slimy and raw. I made this for a date and he was polite enough to eat it. I was left embarrassed. In short, move on to another recipe, this one isn't any good. Not to mention it's incredibly unhealthy with almost an entire stick of butter rubbed on the chicken and veggies. There's better out there.
An easy and very tasty roast chicken. I made this exactly as written, and the simplicity of the herbs and aromatics here really enhance the flavor of the chicken. I did not find this dry at all--in fact, quite succulent. Will make again.
Made this last night. maybe it's my stupid oven, but no matter how hard I try I can't seem to keep a chicken from turning out dry. I might try this again but decrease the # of minutes in the oven each round to 25 instead of 30 to see if that helps.
The BEST thing about this recipe by far is the gravy. So don't skimp on that! It is a lot of butter/fat, and that would make anything taste good, but the fresh herbs really add to it. Actually, the meat is better tasting on day 2 after it's sat in the refrigerator and had even more time to absorb the herb taste. Reheating the gravy and pouring over it. YUM! I followed the recipe as written. After cooking, turn it breast side down and let it stand 10 minutes or so so juices run into the breast and make it juicer.
Very good roast chicken recipe. I cut the recipe in half (butter and herbs) since I had a 3 lb bird (only 2 of us). I added sliced garlic under the skin with the butter as well as a few cloves with the veggies, around the bird. Also added a head of garlic with top sliced off, leeks, carrots, potatoes, and only one onion (given that I had other veggies). Added a leek and a quarter lemon to the cavity, along with the other herbs. The sauce never thickened for me but it was a nice addition anyway. We love roast chicken and I'll definitely make this one again, along with some other versions for a little variety.
This was delicious. even my 9 year old son has been begging me to make it again, and he doesn't like chicken! I used rosemary, sage and thyme and left out the fennel and parsley. I also used 4 fewer cloves of garlic, and added potatoes and french beans. I wouldn't recommend the beans though, next time I'll use carrots.
Was in the mood for roast chicken and this fit the bill. Added lemon verbena to the herb mix and reduced cooking time (since my bird was smaller). Came out delicious!
5. Chicken Noodle Soup
Look out Campbell&rsquos, I have you beat! You&rsquoll never eat chicken noodle soup out of the can again with this recipe in your back pocket.
Use leftover chicken and boxed broth to quickly whip up a steaming pot of comfort food.
Whether it&rsquos snowing outside or you are just feeling nostalgic, this recipe has a place on your table all year round.
Sweet carrots and crisp celery are the perfect companions for the flavorful chicken in a delicate broth.
As I said above, when this roast chicken comes out of the oven, it’s really a complete meal ready to go. However, it’s also fun to add side dishes and, of course, you’re going to have leftovers!
- Serve with a side salad or steamed veggies.
- Make a hearty chicken soup with the leftovers.
- Add leftovers to sandwiches and salads. I love to make a big chicken salad with leftover roast chicken and garden-fresh veggies! Yum.
- Use the carcass to make bone broth or chicken stock.