Herb Roasted Chicken with tasty herbs and garlic. This easy dinner recipe for the whole family is so flavorful and you only need 10 minutes of prep time!
I love adding lots of flavor into food and this herb roasted chicken is no exception. The chicken is garlicky, herby with crispy skin and a juicy inside.
It is the kind of meal I want to eat after a long day of parenting, homeschooling, blogging and all what not. With only 10 minutes of prep time you can stick this chicken in the oven and focus on other things like making an easy vegetable side.
This Herb Roasted Chicken is a rewarding comforting roast chicken recipe that is perfect for weeknights, weekends, Sundays or the holidays.
Ingredients For Easy Roast Chicken
For this easy roast chicken with garlic and herbs you need:
- Whole Chicken
- Garlic Powder
- Onion Powder
- Dried Basil
- Dried Parsley
- Dried Thyme
- Chicken Bouillon Powder: This powdery seasoning is a concentrated form of chicken broth and adds so much flavor to the roast chicken.
- Salt
- Black Pepper
- Butter
Can I Use Fresh Herbs?
Yes, you can definitely use fresh herbs in this recipe. Use 1 ½ the amount of fresh herbs instead of the dried herbs the recipe calls for.
For example to convert 1 teaspoon of dried thyme to fresh, use 1 ½ teaspoons of fresh thyme leaves plucked from the stem. Or to convert 2 teaspoons of dried parsley to fresh, use 3 teaspoons of fresh minced parsley.
Other herbs you can include in this herb roasted chicken recipe are:
- Rosemary
- Cilantro
- Oregano
Which Herbs Go Well With Chicken?
There are lots of herbs which go well with chicken. They include the following:
- Parsley
- Thyme
- Rosemary
- Cilantro or coriander
- Basil
- Sage
- Oregano
- Tarragon
- Marjoram
Do You Roast Chicken Covered Or Uncovered?
You roast chicken uncovered so the skin crisps up, However, if the skin browns too quickly, loosely cover the chicken with foil during the last minutes of cooking so it doesn't burn.
Another method is to start off by roasting the chicken covered then remover the covering during the last 15-20 minutes so the skin crisps up.
How To Make Roasted Chicken With Herbs
1. Pat chicken dry. Start by patting the chicken dry using paper towels or a clean kitchen towel. The drier the chicken skin, the crispier it will get when roasted.
2. Season chicken. Mix together all the seasonings then rub them all over the chicken. Transfer the chicken to a baking dish then drizzle melted butter all over the chicken.
3. Roast chicken in oven. Place the chicken in the oven and let it roast until golden brown.
How Long Should I Roast A Whole Chicken?
Roast a 5 pound chicken at 400 degrees Fahrenheit (or 200 degrees Celsius) for about 1 hour 15 minutes until all the juices run clear.
As a general rule, roast whole thawed chicken at 400 degrees Fahrenheit or 200 degrees Celsius at about 15 minutes per pound.
To ensure your chicken is properly cooked, you could insert an instant read meat thermometer into the thickest part of the chicken. The chicken is done when the thermometer reads 165 degrees Fahrenheit.
What To Serve With Roasted Chicken
More Easy Chicken Dinners
Herb Roasted Chicken
Ingredients
- 5 pound chicken (2.5 kg)
- 2 teaspoons garlic powder
- 2 teaspoons onion
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 2 teaspoons chicken bouillon powder *Note 1
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter, melted
- Oil for greasing pan
Instructions
- Preheat oven to 400° F (200° C).
- Pat chicken dry using paper towels.
- In a bowl mix together the garlic powder, onion powder, dried basil, dried parsley, dried thyme with salt and chicken bouillon powder.
- Rub the seasonings all over the chicken.
- Tie the chicken legs using kitchen twine.
- Line a 9 by 13 baking dish with aluminium foil for easy clean up. Generously rub oil on the foil. (Alternately rub oil on the pan to use directly without any foil.)
- Transfer chicken to the pan then tuck the chicken wings underneath the chicken (this helps with even cooking).
- Drizzle the melted butter all over the chicken.
- Place in the preheated oven and bake for 1 hour 15 minutes until the chicken is golden brown. Rotate pan halfway through cooking for even browning. Loosely cover the chicken with foil around 45 minutes if it is browning too quickly.
- Serve with a vegetable side dish and starchy side like sauteed peppers and roasted potatoes.
Notes
Nutrition
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Making this recipe as I type and was in for a surprise when I couldn't find the ovaen temperature in the directions. Had to go back and read the article before seeing that the temp should be 400 degrees F. Then I discovered that parsley is mentioned as one of the dry herbs only to discover that this was omitted in the directions. Just glad that this was a minor omission. Hoping this turns out as good as it smells, but more proofreading is needed.
Thanks for the feedback, Joyce. I agree, proofreading is essential. I have updated the recipe. Sorry for any inconveniences. And thanks again for taking out time to let me know!