Roast Chicken with Herbs (Printable)
Tender roast chicken paired with aromatic herbs and hearty roasted root vegetables.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), giblets removed
→ Vegetables
02 - 4 medium carrots, peeled and cut into chunks
03 - 3 parsnips, peeled and cut into chunks
04 - 2 medium onions, quartered
05 - 3 cloves garlic, smashed
06 - 1 lb baby potatoes, halved
→ Herbs & Aromatics
07 - 1 lemon, halved
08 - 6 sprigs fresh thyme
09 - 4 sprigs fresh rosemary
10 - 2 tbsp fresh parsley, chopped (for garnish)
→ Seasoning
11 - 3 tbsp olive oil
12 - 1 ½ tsp sea salt
13 - 1 tsp freshly ground black pepper
14 - 1 tsp sweet paprika
→ Optional
15 - ¼ cup dry white wine or chicken stock
# Directions:
01 - Set the oven temperature to 400°F.
02 - Pat the chicken dry thoroughly with paper towels. Rub the skin and cavity evenly with 2 tablespoons olive oil, sea salt, black pepper, and paprika.
03 - Fill the chicken cavity with halved lemon, 2 sprigs of thyme, and 2 sprigs of rosemary.
04 - Place carrots, parsnips, onions, garlic, and potatoes in a large roasting pan. Toss with remaining 1 tablespoon olive oil, sea salt, and black pepper.
05 - Set the chicken atop the vegetables. Tuck in the remaining thyme and rosemary sprigs around the chicken.
06 - Optionally pour ¼ cup dry white wine or chicken stock into the pan to maintain moisture.
07 - Roast for 1 hour and 15 minutes, basting the chicken twice with pan juices. Ensure the internal temperature reaches 165°F, and the skin is golden brown.
08 - Remove from oven and let rest for 10 minutes before carving. Serve with roasted vegetables garnished with chopped parsley.
# Expert Advice:
01 -
- The chicken emerges impossibly tender while the vegetables caramelize into sweet, jammy perfection.
- Your whole house smells like a country kitchen, and people genuinely think you spent hours on this.
- It's naturally gluten-free, making it perfect for feeding a mixed group without any fuss.
02 -
- A meat thermometer is non-negotiable if you want to stop guessing whether the chicken is done; overcooking ruins everything.
- Basting isn't just for show—those pan juices redistribute heat and create that coveted golden skin.
03 -
- For extra crispy skin, roast the chicken uncovered and pat it dry just before it goes in; some cooks even place it in a 220°C (425°F) oven for the final 10 minutes.
- If you're short on time, chop vegetables smaller so they finish cooking faster, though they won't caramelize as deeply.