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Herb-Crusted Roast Chicken

This herb-crusted roast chicken involves seasoning a whole chicken with fresh herbs, garlic, and olive oil, then roasting it until golden and juicy. The key techniques include seasoning, rubbing, and oven roasting, resulting in a crispy exterior and tender, flavorful meat with a beautiful presentation.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole chicken preferably organic or free-range
  • 4 cloves garlic minced
  • 2 tablespoons olive oil extra virgin preferred
  • 1 bunch fresh herbs such as rosemary, thyme, parsley, chopped
  • to taste salt
  • to taste black pepper

Equipment

  • Roasting pan
  • Kitchen tongs

Method
 

  1. Preheat your oven to 425°F (220°C). Rinse the chicken inside and out, then pat it dry with paper towels. Place it on a clean surface and season the cavity generously with salt and pepper.
  2. Mix the minced garlic, chopped herbs, olive oil, salt, and pepper together in a small bowl to create a flavorful herb paste.
  3. Rub the herb mixture all over the chicken, making sure to coat the skin evenly and get some under the skin for extra flavor.
  4. Place the chicken breast-side up on a roasting pan. Tuck the wing tips under the body for even cooking and a tidy presentation.
  5. Roast the chicken in the preheated oven for about 75 minutes, or until the skin is deep golden brown and the juices run clear when pierced with a thermometer (internal temperature of 165°F/74°C).
  6. Once cooked, remove the chicken from the oven and tent loosely with foil. Let it rest for 10-15 minutes to allow the juices to redistribute, resulting in tender, juicy meat.
  7. Carve the chicken into portions, revealing the crispy, herb-studded skin and moist meat inside. Serve warm, garnished with extra fresh herbs if desired.

Notes

For extra crispy skin, increase oven temperature to 450°F (230°C) for the last 10 minutes of roasting. Baste the chicken occasionally with pan juices for enhanced flavor and moisture.