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Savory Herb-Roasted Whole Chicken with Crispy Skin Delight

Elevate your dinner with this savory herb-roasted whole chicken featuring crispy skin and juicy meat, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole whole chicken Choose the freshest option for maximum flavor and tenderness.
  • 2 tablespoons kosher salt Essential for seasoning; adjust for other salts.
  • 1 teaspoon ground black pepper Freshly ground for better flavor.
  • 1 tablespoon paprika Smoked paprika gives a deeper flavor.
For the Marinade
  • 1/4 cup olive oil Can substitute melted butter.
  • 4 tablespoons unsalted butter Use ghee for dairy-free.
  • 1 whole lemon Use lime as an alternative.
  • 2 sprigs fresh rosemary Reduce quantity if using dried herbs.
  • 2 sprigs fresh thyme Reduce quantity if using dried herbs.
For the Flavor Base
  • 1 whole onion Yellow or sweet onions are ideal.
  • 2 whole carrots Swap in other root veggies if desired.
  • 2 sticks celery Fennel can be a tasty alternative.
  • 4 cloves garlic Use fresh minced garlic.
For Roasting
  • 1 cup chicken broth Vegetable broth for a vegetarian option.
  • 1 teaspoon garlic powder Fresh garlic for a stronger taste preferred.
  • 1 teaspoon onion powder Fresh onion for a stronger taste preferred.

Equipment

  • oven
  • Roasting Pan
  • Mixing Bowl
  • Meat Thermometer
  • paper towels
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C) and position the racks in the center.
  2. Pat the chicken dry and season the cavity with lemon, rosemary, and thyme.
  3. Mix softened butter with paprika, garlic powder, and onion powder; spread under the chicken skin.
  4. Season the exterior of the chicken with kosher salt and black pepper.
  5. Combine onion, carrots, celery, and garlic in a roasting pan; drizzle with olive oil and toss.
  6. Place the chicken on top of the vegetables and roast for 30 minutes.
  7. Lower the temperature to 350°F (175°C) and roast for an additional 1 to 1.5 hours until the chicken reaches 165°F (74°C).
  8. Baste the chicken with pan juices every 30 minutes.
  9. Let the chicken rest for 15-20 minutes before carving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 5gProtein: 40gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 2mg

Notes

Allow chicken to reach room temperature before roasting for even cooking. Generously season it inside and out for flavor.

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