Herb Roast Chicken
Roast a whole chicken with butter, thyme, rosemary, garlic, and lemon for crisp skin and a fragrant pan sauce made from the drippings.
- Prep time
- 20 min
- Cook time
- 1 hr 30 min
- Total time
- 2 hr 5 min
- Servings
- 6
This French-inspired roast uses familiar herbs and a simple roasting pan. Patting the skin dry helps it brown, while softened butter spreads the seasoning evenly. Do not wash raw chicken; it can splash bacteria around the sink. Check both the breast and thigh with a thermometer, since a browned exterior does not show whether the meat is done.
Herb Roast Chicken
Serves 6 · Prep 20 min · Cook 1 hr 30 min · Rest 15 min · Total 2 hr 5 min
Ingredients
Step-by-step instructions
- Heat oven to 425°F (220°C). Pat chicken dry and set breast-side up on a rack in a roasting pan.
- Mix butter, thyme, rosemary, garlic, salt, and pepper. Rub over the skin and beneath the breast skin. Put lemon halves in the cavity and tuck wing tips underneath.
- Pour broth into the pan. Roast 20 minutes, then lower oven to 375°F (190°C). Roast another 55 to 65 minutes, until breast and innermost thigh reach 165°F (74°C) without touching bone.
- Rest chicken 15 minutes. Skim pan juices and simmer them for 5 minutes. Carve and spoon juices over portions.
A few kitchen notes
- Tent darkening areas loosely with foil during roasting.
Ingredient substitutions
- Use 1 teaspoon each dried thyme and rosemary instead of fresh.
Storage & reheating
Remove meat from bones and refrigerate within 2 hours for 3 days. Reheat to 165°F (74°C).
What to serve with it
Serve with roasted potatoes and steamed green beans.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Herb Roast Chicken ahead?
Remove meat from bones and refrigerate within 2 hours for 3 days. Reheat to 165°F (74°C).
What if I can’t find an ingredient?
Use 1 teaspoon each dried thyme and rosemary instead of fresh.
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