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Herb-Crusted Roast Chicken

A classic oven-roasted whole chicken coated with garlic, butter, and fresh herbs for crispy skin and juicy meat.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Roast Chicken
  • 1 whole chicken 4-5 pounds
  • 3 tbsp olive oil
  • 4 tbsp unsalted butter softened
  • 4 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme
  • 1 tbsp fresh parsley chopped
  • 1 lemon sliced
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp paprika optional
Roasting Vegetables
  • 1 onion quartered
  • 2 carrots chopped
  • 2 celery stalks chopped

Equipment

  • roasting pan
  • Mixing bowl
  • kitchen tongs

Method
 

  1. Preheat the oven to 425°F (220°C) and pat the chicken dry with paper towels.
  2. Mix butter, olive oil, garlic, rosemary, thyme, parsley, salt, pepper, and paprika in a bowl.
  3. Spread half the herb butter under the chicken skin and rub the rest over the outside.
  4. Stuff the cavity with lemon slices and onion.
  5. Place carrots and celery around the chicken in a roasting pan.
  6. Roast for about 60–75 minutes until the internal temperature reaches 165°F (74°C).
  7. Rest the chicken for 10–15 minutes before carving and serving.

Notes

For extra crispy skin, refrigerate the chicken uncovered for several hours before roasting.