Herb Roasted Chicken

Posted ByPrecious

4.67 from 3 votes

Published Sep 02, 2020

Updated Feb 05, 2024

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How to make the best easy Herb Roasted Chicken! There’s nothing like roast chicken that is so flavorful! This easy dinner recipe for the whole family only requires 10 minutes of prep time!

Whole herb roasted chicken on a platter

We love whole chicken and turkey recipes from herb roasted turkey to perfect roast chicken and juicy roast turkey.

This roasted chicken recipe is easy enough for weeknights and elegant enough for Thanksgiving, Christmas, Easter or special occasions! It is quite the centrepiece!

For serving suggestions, check out this post on What To Serve With Roast Chicken.

Table of Contents

Tasty Herb Roasted Chicken

I love flavorful food and this herb-roasted chicken is loaded with flavor! This is not your average rotisserie chicken as this herb roasted chicken is truly tasty and enjoyable!

The chicken is garlicky, herby with crispy skin and a juicy inside. Using dried spices makes for a quick prep without sacrificing flavor!

This is the kind of meal I want to make after a long day of parenting, homeschooling, blogging, and all the other cares of life. With only 10 minutes of prep time, you can stick this chicken in the oven and focus on other things.

Shot showing one side of golden roasted chicken.

Ingredients For Easy Roast Chicken

Here are the ingredients you need for Herb Roasted Chicken. Using dried spices and herbs makes this recipe so easy that even my 9-year-old can follow it! However, I have also included instructions for using fresh herbs if that’s what you want to use.

A whole chicken, spices and seasoning laid out on a wooden board.

Get the following ingredients to make herb-roasted chicken:

  • Whole Chicken: You need a 5-pound whole chicken for this recipe. I love using organic chicken but any chicken you can lay hands on would work.
  • Garlic Powder: An important spice in every kitchen.
  • Onion Powder: Adds lots of flavor.
  • Dried Basil
  • Dried Parsley
  • Dried Thyme
  • Chicken Bouillon Powder: This powdered seasoning is a concentrated form of chicken broth and adds so much flavor to the roast chicken.
  • Salt and Pepper
  • Butter: Butter helps the skin of the chicken crisp up and adds flavor.

See the recipe card below with a detailed list of ingredients and instructions.

Can I Use Fresh Herbs?

Yes, you can definitely use fresh herbs for herb-roasted chicken. Use one and a half the quantity 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 1/2 teaspoons of fresh thyme leaves plucked from the stem. Or to convert 2 teaspoons of dried parsley to fresh, use 3 teaspoons of freshly minced parsley.

Other herbs you can include in this herb-roasted chicken recipe are:

  • Rosemary
  • Cilantro
  • Oregano

Variations

Try the following variations with Herb Roasted Chicken:

  • Herb Roasted Chicken and Potatoes: Add potatoes to the roasting pan so they cook along with the chicken and you have a complete meal.
  • Roast Chicken and Vegetables: Roast the chicken together with vegetables like broccoli, carrots, and bell peppers to make roast chicken with vegetables.
  • Mayonnaise Roasted Chicken. Mix the herbs with mayonnaise and rub all over the chicken to add another layer of flavor and make mayonnaise-roasted chicken. With this method, keep an eye on it as the chicken may brown too quickly due to the mayo. Loosely cover the chicken with aluminum foil if it starts to brown too quickly. Also, see my mayonnaise chicken recipe.
Whole herb roasted chicken on a platter, garnished with fresh herbs.

How To Make Herb Roasted Chicken

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.

Seasoned whole chicken in a baking dish

3. Roast chicken in the oven. Place the chicken in the oven and let it roast for one hour and 15 minutes golden brown and cooked through. The chicken is cooked through when the thickest part of the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Golden brown roast chicken in baking dish

Hint: Tent the chicken with aluminum foil if it starts to brown too quickly before it is done.

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, insert an instant-read meat thermometer into the thickest part of the chicken. The chicken is done when the thermometer reads at least 165 degrees Fahrenheit.

Herbs For Roasting Chicken

There are lots of herbs that go well with chicken. They include:

  • 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 remove the covering during the last 15-20 minutes so the skin crisps up.

What To Serve With Herb Roasted Chicken

  • Buttermilk Mashed Potatoes: Tasty mashed potatoes and herb-roasted chicken make a great holiday dinner or entertaining dinner.
  • Sauteed Peppers: Add some texture and crunch with easy sauteed bell peppers.
  • Roasted Potatoes: Roast some potatoes to go along with the chicken. You could even season the potatoes and roast them in the same pan as the chicken.
  • Lettuce Salad: Serve the chicken with a light and refreshing lettuce salad.
  • Coconut Rice: Nothing beats the combination of chicken and rice and this easy coconut rice just pairs so well with chicken.
  • Cucumber Tomato Onion Salad: A light and refreshing cucumber salad for crunch and a pack of nutrients.
  • Easy Dinner Rolls: Enjoy roast chicken with these soft and fluffy one hour dinner rolls.

Other Ways To Use Herb Roasted Chicken Recipe

  • Use the chicken to make wraps with tortillas, vegetables, and cheese. We love making easy wraps!
  • Shed the chicken and use it to make chicken tacos.
  • Add the chicken meat to a salad like chicken avocado salad.
  • Use the chicken to make quick chicken noodle soup.

More Easy Chicken Dinners

If you enjoy herb roasted chicken, also check out these easy chicken dinners!

Roast chicken on a platter

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

Whole herb roasted chicken on a platter

Herb Roasted Chicken

4.67 from 3 votes
Herb Roasted Chicken with garlic and herbs. You could use dry or fresh herbs for this recipe. I used dried herbs for a quicker prep time. The combination of herbs and garlic makes this whole roasted chicken so flavorful! It is a must-try especially if you love easy dinner recipes.
Prep: 10 minutes
Cook: 1 hour 15 minutes
Total: 1 hour 25 minutes
Servings: 6 servings
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Ingredients  

  • 5 pound chicken (2.5 kg)
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 2 teaspoons chicken bouillon powder *Note 1
  • ½ teaspoon salt
  • 1/2 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. Loosen the skin above the chicken breasts a little then rub some seasoning under the skin.
  • 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. Or use a basting brush to brush the melted butter on the chicken.
  • Place in the preheated oven and bake for 1 hour 15 minutes until the chicken is golden brown and cooked through. Rotate the pan halfway through cooking for even browning. Loosely cover the chicken with foil after about 45 minutes if it is browning too quickly. The chicken is cooked through when the thickest part of the chicken reaches an internal temperature of 165 degrees Fahrenheit when checked with an instant-read meat thermometer.
  • Serve with a vegetable side dish and starchy side like sauteed peppers and roasted potatoes.

Notes

1. Make Ahead: You could season the chicken and place it in the fridge overnight. Then roast the chicken the next day.
2. Fresh Herbs: You can use fresh herbs in this recipe. Use 1 1/2 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 1/2 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.
3. Bouillon Powder: Chicken bouillon powder is a powdery seasoning that has a concentrated chicken broth flavor. I love adding it to meals because it adds so much flavor. Chicken bouillon powder contains MSG so if this is a concern to you, add more salt and pepper instead. 
4. Stuffing the Chicken: Consider stuffing the cavity of the chicken with a handful of fresh herbs like rosemary, thyme, sage, and oregano.
5. Add Potatoes and Vegetables: Add potatoes and vegetables to the pan and roast them together with the chicken for a complete meal.

Nutrition

Calories: 431kcal | Carbohydrates: 1g | Protein: 34g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 146mg | Sodium: 675mg | Potassium: 372mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 381IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg

Additional Info

Course: Dinner
Cuisine: American
Calories: 431
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

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About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at YouTube.com/PreciousKitchen.

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3 Comments

  1. Hey Precious. I’ve made this chicken a couple of times. Very good flavor, but I added some tweaks. I also, each time I’ve made this, I used a huge roasting hen, 7-8 lbs. I did lessen the basil by half, replaced it with rubbed sage. I added a heaping teaspoon of dried French tarragon, a scant teaspoon of crushed chili flakes, and cut the salt completely out. I found it to be plenty salty using the chicken bullion for saltiness. I also added about 15 to 20 minutes extra cook time per pound, or until meat thermometer inserted on the inside thigh registered 165 F. I did end up covering the chicken loosely with foil for the first hour, the uncovered for the remaining time, adjusted to weight and internal temperature. Et Voila! A lovely Chicken. Thank you for posting this recipe. It’s completely adjustable to preferred personal tastes because of the wonderful array of herbs and seasonings you’ve put together as a base. Try this recipe as written because it is terrific, and if you’re like me, play with it to your heart’s content.

    Reply

  2. 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.

    Reply

    1. 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!

      Reply