Best Juicy Roast Chicken with Herbs for Memorable Gatherings

This Best Juicy Roast Chicken with Herbs is a holiday centerpiece that transforms any meal into a celebration with vibrant flavors and juicy tenderness.

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Prep Time 15

Cook Time 1 15

Resting Time 15

Total Time 1 45

Servings: 6 servings

Course: Chicken

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 whole chicken (4-5 lbs) Ensure it’s fresh for the best flavor.
1 tablespoon sea salt Essential for enhancing the chicken's taste.
1 teaspoon black pepper Freshly ground is best for a stronger taste.

For the Herb Mixture

fresh rosemary Can be substituted with sage for a different twist.
fresh thyme Swap it with oregano or basil for an alternative.
4 cloves garlic (crushed) Fresh garlic will give the best aroma.
4 tablespoons softened butter For dairy-free options, use olive oil.
2 tablespoons olive oil Helps achieve a crispy skin.

For the Lemon Flavor

1 medium lemon (zested and sliced) Consider using oranges for a sweeter note.

For Roasting Vegetables

1 medium onion (quartered) Shallots can be a great sweet substitute.
2 medium carrots (roughly chopped) Feel free to add other root veggies.
2 stalks celery (roughly chopped) While optional, it enriches the flavor profile.

Equipment

roasting pan
Mixing Bowl
basting brush
Meat Thermometer

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C).
In a mixing bowl, blend together the softened butter, crushed garlic, chopped rosemary, thyme, and lemon zest until smooth.
Pat the chicken dry and season it generously with sea salt and black pepper. Spread half of the herb butter underneath the skin.
Insert lemon slices and remaining garlic into the cavity. Tie legs with butcher's twine and brush with remaining herb butter.
Place the chicken in the roasting pan, surrounded by chopped carrots, onion, and celery.
Roast the chicken for approximately 1 hour and 15 minutes until the skin is golden brown and internal temperature reaches 165°F (75°C).
Remove from oven and tent loosely with aluminum foil, allowing the chicken to rest for about 15 minutes before carving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 40gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Pat the chicken dry before seasoning for a crispy skin. Use fresh herbs for the best flavor. Let it sit in the refrigerator for up to 24 hours for maximum flavor infusion.

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