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Whole herb roasted chicken on a platter
Herb Roasted Chicken
Prep Time
10 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 25 mins

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.

Course: Dinner
Cuisine: American
Keyword: Herb Roasted Chicken
Servings: 6 servings
Calories: 457 kcal
  • 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
  1. Preheat oven to 400° F (200° C).

  2. Pat chicken dry using paper towels.

  3. In a bowl mix together the garlic powder, onion powder, dried basil, dried parsley, dried thyme with salt and chicken bouillon powder.

  4. Rub the seasonings all over the chicken.

  5. Tie the chicken legs using kitchen twine.

  6. 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.)

  7. Transfer chicken to the pan then tuck the chicken wings underneath the chicken (this helps with even cooking).

  8. Drizzle the melted butter all over the chicken.

  9. 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.

  10. Serve with a vegetable side dish and starchy side like sauteed peppers and roasted potatoes.

Recipe Notes

1. 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 a concern to you, add more salt and pepper instead. 

2. You can 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.