Introduction

Classic roast chicken is a comforting and flavorful dish perfect for any occasion. Infused with fresh herbs and garlic, this simple recipe brings out the natural juiciness of the bird, making it a beloved favorite at family dinners.

A whole roasted chicken with golden brown, crispy skin covered with small bits of dark herbs sits on a white plate. Below the chicken, there are green herb sprigs spread around the base. To the side of the chicken, there are three yellow lemon wedges placed on the plate. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 425°F (220°C). Remove the chicken from the fridge and pat it dry with paper towels.
Step 2: Season the cavity of the chicken with salt and pepper, then stuff it with the bunch of thyme, the halved garlic head, and the half onion.
Step 3: Brush the entire chicken with the melted butter and sprinkle with salt, pepper, and the tablespoon of fresh thyme over the skin.
Step 4: Place the chicken breast-side up on a roasting pan or oven-safe skillet.
Step 5: Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh and the juices run clear.
Step 6: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
Step 7: Serve with lemon slices to add a bright, fresh flavor.

Tips & Variations

For extra crispy skin, pat the chicken dry thoroughly before brushing with butter and consider letting it rest uncovered in the fridge for an hour before roasting.
Add root vegetables like carrots and potatoes around the chicken in the roasting pan for a complete one-pan meal.
Swap thyme for rosemary if you prefer a more piney, aromatic herb.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (165°C) until warmed through, or slice and warm it on the stove with a splash of broth to keep it moist.

How to Serve

A whole roasted chicken with golden-brown, crispy skin covered in dark herb bits sits in the center of a large white plate. The chicken's wings and legs are spread out naturally, showing the well-cooked texture. Around the chicken, there are green dill sprigs and thyme adding a fresh look. On one side of the plate, there are three lemon wedges with bright yellow skin and a juicy inside. The plate is resting on a white marbled surface, giving a clean and polished background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the roast chicken is fully cooked?

The best way is to use a meat thermometer inserted into the thickest part of the thigh without touching bone. It should read 165°F (75°C). The juices should run clear when you cut into the chicken as well.

Can I prepare the chicken ahead of time?

Yes, you can season and stuff the chicken a few hours ahead or even the night before, then keep it covered in the refrigerator until ready to roast. This actually helps enhance the flavor.

Classic Roast Chicken with Herbs Recipe

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★★★★★

4.5 from 140 reviews

This Classic Roast Chicken with Herbs recipe features a tender, juicy whole chicken roasted to perfection with fragrant fresh thyme, garlic, and a touch of butter for a flavorful and comforting meal. Perfectly seasoned with salt and pepper, this timeless dish is simple to prepare and makes an elegant centerpiece for any dinner.

Author: Zane
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

Main Ingredients

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

Instructions

Preheat and Prepare Chicken: Preheat your oven to 425°F (220°C). Remove the chicken from packaging, pat dry with paper towels, then gently loosen the skin over the breasts and thighs to allow seasoning underneath.
Season the Chicken: In a small bowl, mix the melted butter with salt, black pepper, and fresh thyme leaves. Rub this mixture all over the outside of the chicken and under the skin for maximum flavor. Place half the thyme bunch inside the chicken cavity.
Add Aromatics: Place the sliced garlic halves and half an onion inside the cavity of the chicken to infuse flavor while roasting. Optionally, you can tie the legs together with kitchen twine to hold shape during cooking.
Roast the Chicken: Place the chicken breast side up on a roasting rack inside a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh. Baste the chicken halfway through with pan juices to keep the skin crispy and flavorful.
Rest and Serve: Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute for moist, tender meat. Serve with lemon slices for a fresh, zesty finish.