Herb Roasted Chicken


This classic recipe for 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.

Recipe Snapshot


2 hours 10 minutes




Set oven rack in the oven. Preheat the oven. Place roasting rack in roasting pan if using and coat the rack and pan with cooking spray.

Place chicken on work surface and remove giblets. Loosen skin .

Stir oil, garlic, chopped herbs, salt, and black pepper in a small bowl.

Rub garlic herb mixture between the skin and meat and in the cavity. Rub excess garlic and herb mixture onto the chicken breast and all over the outside of the chicken. Place herb sprigs inside the cavity of the chicken.


Tie the chicken legs together. Place the chicken on the rack or directly on the surface of the roasting pan. Pour in water around the chicken.

Roast the chicken.

Rest the chicken before carving.

Remove the roasting rack. Pour broth into the roasting pan with the pan juices and set on a burner. Bring to a simmer. Stir cornstarch into the remaining broth. Whisk into the simmering broth. Simmer, whisking until thick and shiny.

Carve the chicken.  Find all the tips and tricks on how to do it in the full recipe - swipe up.

Serve the roasted chicken with the gravy.


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