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the chicken overhead on a platter with rosemary and sage sprigs and lemon halves

Herb Roast Chicken Recipe

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5 from 3 reviews

  • Author: Katie Webster
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings 1x

Description

This classic recipe for Garlic Herb Roasted Chicken is juicy, tender and succulent! It is enough for a meal for four plus enough leftovers to make another dinner. Or serve a small crowd for Sunday Supper.

Ingredients

Scale
  • 4 1/2 to 5 1/2 pound whole chicken, giblets removed, dried with paper towels
  • 1 tablespoon olive oil
  • 2 cloves chopped garlic
  • 1 tablespoon mixed chopped rosemary, sage, oregano, parsley and/or thyme
  • plus 2 whole sprigs each
  • 1 1/4 teaspoon coarse kosher salt
  • Freshly ground pepper to taste
  • 1 cup chicken broth, divided
  • 1 teaspoon cornstarch

Instructions

  1. Set oven rack in lower third of the oven. Preheat oven to 450 degrees F. Place roasting rack in roasting pan if using and coat the rack and pan with cooking spray.
  2. Place chicken on work surface and remove giblets. Loosen skin by running fingers between the skin and the breast meat.  
  3. Stir oil, garlic, chopped herbs, salt and pepper in a small bowl.
  4. Rub garlic herb mixture between the skin and meat, in the cavity and all over the outside of the chicken. Place herb sprigs inside the cavity of the chicken. 
  5. Tie the chicken legs together or truss with preferred method with kitchen twine if desired. Place the chicken on the rack or directly on the surface of the roasting pan. Pour in 1 cup water around the chicken (or under the rack.)
  6. Transfer the chicken to the oven and roast for 20 minutes. Without opening the oven reduce the heat to 325 and continue roasting until an instant-read digital thermometer registers at least 165 degrees when inserted into the deepest part of the thigh meat, 1 hour 20 minutes to 2 hours 10 minutes. Times will vary depending on the weight of the chicken and thickness of the breast meat. 
  7. Let the chicken rest for 20 minutes before carving. 
  8. Remove the roasting rack. Pour about ¾ cup broth into the roasting pan and set on a burner over medium heat. Bring to a simmer, scraping up the bottom of the pan with a whisk. Stir cornstarch into the remaining ¼ cup broth. Whisk into the simmering broth, stirring constantly. Simmer, whisking until thick and shiny, about 3 minutes.
  9. Carve the chicken: Remove the legs at the thigh joint. Cut into drumstick and thighs. Cut through the breast meat to the wishbone. Remove wings, leaving drummet attached if desired. Then cut along the sternum of the chicken and slide knife along the rib bones to debone the chicken breast. Remove the chicken breast and set it on the cutting board. Slice into chunks.

Notes

Leftovers

Leftover chicken can be stored in an airtight container for up to three days. Freeze in a freezer ziplock bag for up to 2 months. (Make sure to press as much air out of the bag as possible before freezing.) You can use the leftover chicken meat in any recipe that calls for cooked chicken.

  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Category: Main Course
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 4 ounces
  • Calories: 213
  • Fat: 11 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 25 g

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Find it online: https://www.healthyseasonalrecipes.com/herb-roasted-chicken/

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