Herb Roasted Chicken

There’s nothing quite like the aroma of an herb-roasted chicken filling your kitchen. This classic recipe creates the most succulent, golden-brown bird with crispy skin and tender, flavorful meat that practically falls off the bone.

The secret lies in the perfect blend of fresh herbs and butter that infuse every bite with savory goodness. When you pull this beauty from the oven, the garlic and thyme-scented steam will make your mouth water before you even take the first bite.

Ingredients

• 1 whole chicken (about 3½ pounds)
• 3 tablespoons butter, melted
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 bunch thyme + 1 tablespoon fresh thyme leaves
• 1 head garlic, sliced in half horizontally
• ½ onion
• Lemon slices for serving

Steps

1. Preheat your oven to 400°F (204°C). Position the rack in the middle for even heat distribution.
2. Thoroughly pat the chicken dry with paper towels – this is crucial for achieving crispy skin. Remove giblets from the cavity, then tuck wings underneath the breast (prevents burning) and secure legs with kitchen twine for even cooking.
3. Create the herb butter mixture: In a small bowl, combine melted butter (not hot – should be just warm), salt, pepper, and thyme. Using your hands, massage this mixture all over the chicken, paying special attention to getting under the skin without tearing it. This creates a moisture barrier and adds flavor directly to the meat.
4. Place garlic halves, onion pieces, and thyme sprigs into the cavity. These aromatics will steam from within, flavoring the meat throughout cooking.
5. Position the chicken breast-side up in a large baking dish. Cook until the skin turns a rich golden brown and the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh, about 60-75 minutes. If the skin browns too quickly, tent loosely with foil.
6. Baste the chicken with pan juices and let rest for 15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring maximum tenderness.

Smart Swaps

• Use olive oil instead of butter for a heart-healthier option (same amount)
• Substitute rosemary or sage for thyme (use 2/3 the amount as they’re stronger)

Make It Diabetes-Friendly

• Remove skin after cooking to reduce fat and calories
• Serve with non-starchy vegetables like roasted Brussels sprouts
• Limit portion size to 4-5 ounces of meat per serving (15g protein, 0g carbs)
• Add fresh herbs like oregano to boost flavor without sodium

Pro Tips

• Let chicken come to room temperature for 30 minutes before cooking for more even results
• For extra-crispy skin, refrigerate uncovered for 24 hours before cooking
• Always insert thermometer into thickest part of thigh without touching bone
• Save the bones and vegetable scraps for homemade stock