Whole Roasted Herb Chicken
Simple, delicious and juicy, this whole roasted herb chicken is easy enough for weeknights, but fancy enough for holidays. Made from a few simple ingredients, this whole roasted herb chicken is guaranteed to be a family favorite.
Please note, the meat gets more tender once the chicken has marinated in the olive oil, salt, pepper and herbs for 24 -48 hours before baking. The chicken should be in an airtight container and kept in the refrigerator during this process. Should you decide to marinate it for 48 hours, please be sure to flip the bird over half-way through.
One of my favorite things about this recipe is the pan gravy. It is loaded with flavor and tastes amazing with the tender, juicy chicken meat. For a thicker gravy, simply add a small amount of flour slurry into the pan juices. (flour slurry: 1/2 tablespoon ap flour and 1.5 tablespoons water mixed to form a paste and stirred in with the pan juice) This will make the gravy a bit heartier.
Also, you will want to let the chicken rest for at least 20-25 minutes before slicing. This resting period allows the moisture to lock into the meat and will keep the chicken extra juicy. Looking for more whole roasted chicken recipes? Try my whole roasted harissa chicken for a spicy and smoky twist on dinner.
Whole Roasted Herb Chicken
- 4 – 5 lb. whole chicken
- ¼ cup olive oil divided. 2 tablespoons for marinating and 2 tablespoons for baking
- 1.5 teaspoons kosher salt, massage the entire bird with the salt, both sides.
- ½ teaspoon black pepper, massage the entire bird with the black pepper, both sides.
- 4-5 spring fresh thyme – remove the stems
- 1/2 teaspoon paprika , dust the breasts and legs with the paprika before baking
- fresh chopped parsley
- fresh rosemary
- baking tray
- poultry scissors
- airtight container
- Remove you chicken from the bag, rinse it in cold water, remove any giblets and pat it dry.
- Next, you’ll spatchcock your chicken or remove the spinal column. This allows the chicken to lay flat and cook more evenly in the oven. I used poultry scissors to remove the spine.
- Massage the bird with salt, pepper, and thyme. I used kosher salt, but table salt is fine too.
- Next, you’ll drizzle the entire bird with a light coating of olive oil. About 2 tablespoons.
- Place the chicken in a covered, airtight container and marinate it for 24-48 hours in the refrigerator. If you opt for 48 hours, be sure to turn the bird over halfway through the marinating process.
- Preheat your oven to 350 degrees.
- While the oven is heating, allow the bird to sit at room temperature for at least 1 hour before cooking.
- Line a baking tray with parchment paper.
- Place the bird breast side up on the tray. Drizzle the bird with any leftover juice in the container and about 2 tablespoons of olive oil. Make sure to massage the oil all over the bird. Front and back.Next, you'll dust the chicken with the paprika, making sure the breasts and legs are well coated.
- Once well coated, place the chicken in the oven, breast side up and bake it for 1 hour 25 minutes for a 4lb. chicken. Larger chickens may take longer.
- Be sure to occasionally baste the bird with the excess marinade and pan juice.
- If the wings begin to get too dark and crispy, cover them with a small amount of foil. This will prevent them from browning too much.
- Remove from the oven, rest for 20-25 minutes before slicing.