Herb Roasted Whole Chicken

After a cloudy and cool day I decided to roast a chicken… it was the perfect weather for it.  I adapted a recipe I found on The Pioneer Woman website that Pastor Ryan made.  I used fresh parsley, thyme, and basil for the herbs because that is what I had on hand.  My daughter had fun rubbing the herb mixture all over the chicken and was very proud of how delicious the chicken turned out to be.  It smelled terrific while it roasted and the meat was tender and juicy.  I served this roasted chicken with the Garlicky Roasted Potatoes with Herbs and the Green Bean, Yellow Bean, and Tomato Salad with White Balsamic Vinaigrette.

Preheat the oven to 450 degrees.  Line a roasting pan with tin foil (for easier clean up) then place the roasting tray into the center of the pan.

Combine the olive oil, parsley, basil, thyme, sea salt, freshly cracked pepper, and garlic powder, to taste, together in a small bowl.  Mix until well combined.  Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste (after removing any innards), then place the garlic cloves, onion slices, and lemon halves into the cavity along with any extra herbs & stems.  Rub the herb mixture over the entire bird evenly.  Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch bone.

Place into the oven and roast until the meat thermometer reads 180 degrees, about an hour and 15-30 minutes.  Remove from the oven and let the bird rest for at least 8-10 minutes before slicing and serving.  Enjoy.

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Herb Roasted Whole Chicken

Yield: 6-8

Prep Time: 10 min.

Cook Time: 1 hour 15-30 min.

Total Time: 1 hour 40 min.

Ingredients:

1 4lb chicken, cavity cleaned
1/2 of an onion, halved
1 lemon, halved
Several cloves of garlic
2 tbsp olive oil
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 tsp fresh thyme, chopped
Sea salt, freshly cracked pepper, and garlic powder, to taste

Directions:

Preheat the oven to 450 degrees. Line a roasting pan with tin foil (for easier clean up) then place the roasting tray into the center of the pan.

Combine the olive oil, parsley, basil, thyme, sea salt, freshly cracked pepper, and garlic powder, to taste, together in a small bowl. Mix until well combined. Season the inside of the cavity with sea salt, freshly cracked pepper, and garlic powder, to taste (after removing any innards), then place the garlic cloves, onion slices, and lemon halves into the cavity along with any extra herbs & stems. Rub the herb mixture over the entire bird evenly. Season with sea salt, freshly cracked pepper, and garlic powder, to taste. Place a meat thermometer in the thigh of the chicken, making sure not to touch bone.

Place into the oven and roast until the meat thermometer reads 180 degrees. Remove from the oven and let the bird rest for at least 8-10 minutes before slicing and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Pioneer Woman - Pastor Ryan

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26 Responses to “Herb Roasted Whole Chicken”

  1. 1

    Caralyn @ glutenfreehappytummy — June 26, 2012 @ 8:37 pm

    oh my gosh that is GORGEOUS! what a meal!

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — June 26, 2012 @ 10:00 pm

    Wow, this looks so flavorful! I wish I could just grab a drumstick for my work lunch tomorrow!

    [Reply]

  3. 3

    Carmen Rosa — June 27, 2012 @ 12:51 am

    Good morning Pam, This chicken looks so good, delicious recipes!!!!!

    [Reply]

  4. 4

    Kevin Haberberger — June 27, 2012 @ 4:20 am

    Whole chickens are so pretty, aren’t they? I like the herb mixture you used on top of this.
    Have you ever tried to smoke a whole chicken? I do a very similar process, but I smoke the chicken to cook it. It adds just that much more flavor and the leftovers are unreal. If you are interested, check our my recipe here: http://www.extraordinarybbq.com/smoked-whole-chicken/

    [Reply]

  5. 5

    Jenn's Food Journey — June 27, 2012 @ 5:21 am

    Your roasted chicken recipes always look so incredibly good! If you need some warmth, I’d be happy to send you some heat and some sun – it’s been 111 for two days now, I’d be glad to share!

    [Reply]

  6. 6

    Cathy at Wives with Knives — June 27, 2012 @ 6:05 am

    Love chicken prepared this way. It just doesn’t get any better.

    [Reply]

  7. 7

    vanillasugarblog — June 27, 2012 @ 6:21 am

    been a long time since i’ve made a whole roasted chicken.
    bad wife

    [Reply]

  8. 8

    Loly — June 27, 2012 @ 8:18 am

    WOW, it looks soooooooooo good :)

    XXX
    http://abudhabifood.blogspot.com

    [Reply]

  9. 9

    Nani — June 27, 2012 @ 9:42 am

    UGH what am I even doing on this blog T_T I am SO hungry I could dieeeeee!! -drools on laptop- Nom nom nom!

    [Reply]

  10. 10

    Chris — June 27, 2012 @ 10:39 am

    That is one gorgeous roasted bird! You won’t find THAT for $5 in a sweat box at the grocery store. (Speaking of which, how do they sell cooked chickens for less than whole raw ones???? Eerie)

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  11. 11

    Rhonda (@diningalone) — June 27, 2012 @ 11:49 am

    I love roasting chickens, there is just so much you can do with the leftovers, and when you cook for one I always have leftovers :)

    [Reply]

  12. 12

    Diane — June 27, 2012 @ 1:45 pm

    Can you cook an oven stuffer roaster at this temp just adjust the time or would it not work because they usually weigh more?
    Thanks Pam
    Diane

    [Reply]

    • Pam replied: — June 27th, 2012 @ 5:10 pm

      Yes, cooking at this temperature would be fine. If you use a meat thermometer you won’t have to watch the timer… just cook until 180 internal temp. I hope this helps.

      Cheers,
      Pam

      [Reply]

  13. 13

    Marjie — June 27, 2012 @ 2:35 pm

    I did one very similar on Monday night, because it was 51 degrees. Here and I thought it was supposed to be summer. Silly me. And the leftovers made great sandwiches for lunch the next day!

    [Reply]

  14. 14

    Blond Duck — June 27, 2012 @ 2:56 pm

    I can’t wait to try this when it’s not hot!

    [Reply]

  15. 15

    Carol @ Always Thyme to Cook — June 27, 2012 @ 4:16 pm

    What a gorgeous roast chicken, perfectly done. Wish that was our dinner tonight!

    [Reply]

  16. 16

    Lana @ Never Enough Thyme — June 27, 2012 @ 4:31 pm

    A nicely seasoned, well cooked roasted chicken is one of best family dinners, in my opinion. Love this one with its gorgeous fresh herbs! Fantastic recipe.

    [Reply]

  17. 17

    Joanne — June 27, 2012 @ 5:12 pm

    I bet this is SUCH a great way to use up any extra herbs you have on hand!

    [Reply]

  18. 18

    Mary — June 27, 2012 @ 6:23 pm

    What is better than a delicious roast chicken – yours looks lovely and I love the ingredients
    Mary x

    [Reply]

  19. 19

    Honey What's Cooking — June 27, 2012 @ 6:33 pm

    holy delicious.. this looks amazing pam. you just know how to cook. your family must be so happy!

    [Reply]

  20. 20

    momgateway — June 27, 2012 @ 7:35 pm

    Wonderful idea, I have all these herbs in my garden but never thought to use them this way–I love it!

    [Reply]

  21. 21

    Words Of Deliciousness — June 27, 2012 @ 7:54 pm

    This chicken looks delicious. It sounds so flavorful.

    [Reply]

  22. 22

    San Diego Auto Mechanic — June 28, 2012 @ 4:07 pm

    That’s a good looking chicken! Something to try this weekend. And with all the herbs and spices I’m sure this will be amazing. How long till I can remove it from the oven?

    [Reply]

  23. 23

    inessa — July 20, 2012 @ 9:45 am

    looks so good

    [Reply]

  24. 24

    Irica — September 21, 2012 @ 4:28 pm

    Making this again, tonight! My family loved it!

    [Reply]

  25. 25

    Towing Oakland — September 23, 2013 @ 6:29 am

    MMMMMMMMM looks so yummy !! The picture made me so hungry…. I wish i could have a spicy drumstick right now! Love it with rice!!

    [Reply]

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