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Classic Herb-Crusted Whole Roasted Chicken

Juicy Classic Herb-Crusted Whole Roasted Chicken You’ll Love

Discover the classic herb-crusted whole roasted chicken—a juicy, tender dish with a crispy, golden crust that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Herb Crust
  • 1 whole Chicken (4–5 lbs) Choose a fresh, high-quality bird for the best juicy, tender results.
  • 2 tablespoons Fresh Rosemary Gives the crust a fragrant, piney aroma.
  • 2 tablespoons Fresh Thyme Adds earthy depth to the herb crust mix.
  • 2 tablespoons Fresh Parsley Brightens the flavor and balances richness.
  • 4 cloves Garlic Minced, for a savory punch in the herb blend.
  • 1 tablespoon Lemon Zest Adds a subtle citrus note.
  • 1/4 cup Olive Oil Helps the herbs stick to the chicken.
  • 2 teaspoons Kosher Salt Essential for seasoning.
  • 1 teaspoon Black Pepper Freshly ground for warmth.
Optional Aromatics for Roasting Pan
  • 1 whole Onion Halves for gentle sweetness.
  • 2 medium Carrots Chunks for natural sweetness.
  • 2 stalks Celery Enhances roasting aroma.

Equipment

  • roasting pan
  • meat thermometer
  • mixing bowl
  • knife
  • cutting board

Method
 

How to Make Classic Herb-Crusted Whole Roasted Chicken
  1. Preheat oven to 425°F (220°C). Line a roasting pan with foil and rack to start crisping the skin.
  2. Pat the chicken dry with paper towels. Season cavity and exterior with salt and pepper.
  3. In a bowl, combine minced garlic, lemon zest, rosemary, thyme, parsley, and olive oil until a paste forms.
  4. Loosen skin over breasts and thighs, spread half the herb paste directly on meat, then coat skin with remaining paste.
  5. Scatter onion halves, carrot chunks, and celery in the pan. Place chicken breast-side up on rack.
  6. Roast chicken at 425°F for 15 minutes, then reduce to 375°F and roast for an additional 45 minutes or until done.
  7. Remove chicken, tent with foil, and rest for 15 minutes to lock in juices.
  8. Carve chicken, transfer to a platter, and serve with pan juices and aromatics.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 5gProtein: 55gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 580mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 4mgCalcium: 1mgIron: 12mg

Notes

Optional: Sprinkle fresh parsley and lemon slices for vibrant color.

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