Roasted Chicken with Herbs- Extra virgin olive oil herb butter roasted chicken is an incredible recipe, tender and moist in the inside, golden crispy skin in the outside packed with tons of flavors!
It all comes down to how to cook the perfect roasted chicken without over-cooking it!
Perfect Herb Roasted Chicken is my idea of the ultimate comfort food! Nothing beats the aroma of a tender, juicy chicken roasting in the oven – or the prospect of a delicious family dinner. Even better, preparing a Perfect Herb Roasted Chicken is a breeze.
Roasted Chicken with Herbs:
This is one of my favorite roasted chicken with herbs and favorite family dinner.I know what you are thinking! everyone knows how to roast a chicken, but i’ve got a method to level it up few steps. are you interested ? let’s dive in right now!
First choose carefully your chicken, i’ve chosen an organic type of chicken. Very important!!!
Second the herbs, i’ve chopped some parsley, basil, thyme!
season with salt and pepper and mix in small bowl with a good extra virgin olive oil!
Then stuff the space between the skin and the breasts with that herbs and with some butter to give it more juiciness and crispiness.
Why Does This Recipe Work?
- The flavor is enhanced by a well-seasoned herb butter that is rubbed beneath the skin before cooking. As the meat cooks, the butter melts into it, adding seasoning and moisture.
- Drying the chicken thoroughly and allowing it to come to room temperature before roasting at two different temperatures results in crispy outer skin and juicy meat throughout.
- A digital thermometer tells us when the meat has reached the ideal temperature, resulting in a moist and never dry bird.
- Crowd pleasing, infinitely adaptable, and produces fantastic leftovers that can be repurposed in dozens of ways!
Ingredients are simple to locate in your refrigerator or pantry.
- Whole chicken
- Garlic plus butter equals Garlic Butter.
- Extra virgin olive oil
- A hint of lemon
- Kitchen twine
- Salt and pepper
How To Make Roasted Chicken with Herbs?
- Preheat the oven.
- Rinse the chicken and pat it dry with a paper towel.
- Rub the olive oil, melted butter, wine (if using), and lemon juice all over the chicken, including under the skin and inside the cavity.
- Season the chicken on both the outside and the inside with salt, pepper, and parsley. Don’t be afraid to use a lot of it!
- Garlic, minced, should be rubbed all over the chicken, including under the skin. This is done separately as the final step to maximize the garlic flavor.
- Stuff the garlic head, rosemary sprigs, and lemon halve into the cavity of the chicken. Sprigs of Thyme or any other herb can also be used.
- Roast the chicken until cooked through, basting halfway through.
- Broil until crisp and golden!
how long to roast?
Depending on the size of your bird, it could take up to an hour. This 4 pound (2kg) bird took 1 hour and 20 minutes to cook, then 10 minutes to rest to keep all of the juices in before slicing.
I usually skip the chicken breasts because I prefer juicy crispy chicken legs! BUT! In this recipe for roast chicken? I eat EVERYTHING. The breasts are extremely moist. There will be no dry meat on this plate!
Do you notice the crispy skin down there? That’s the part we argue about at the table. Please tell me that we are normal and that your family also fights over crispy skin.
Inside is SO soft and juicy!
suggestions for serving
- Potatoes mashed I am a total mashed potato and roast fanatic.
- The chicken person. Brown Butter Mashed Potatoes, Slow Cooker Mashed Potatoes
- Potatoes OR Creamy Mashed Mashed Potatoes
- Sweet potato OR potato wedges
- Green Beans, Roasted
- Salad with Avocado, Corn, and Tomatoes
- Carrots, roasted
- Smashed potatoes OR Sweet potatoes
- Asparagus Roast
- Salad with Pasta
- Salad with Balsamic Chickpeas, Avocado, and Feta
- Salad with Honey Dijon Apples
- Roast a larger chicken for one hour at 430°F (220°C) or 400°F (200°C) fan forced. Reduce the oven temperature to 325°F (160°C). Cover and baste the chicken. Roast, basting twice more during cooking, until chicken is cooked through, 45 minutes to an hour. When pierced, the internal temperature should be 165°F (75°C) and the juices should run clear.
- Allow your chicken to come to room temperature for 30 minutes before roasting it to ensure even cooking.
- Before stuffing the chicken, thoroughly dry the inside and outside with paper towels for the crispiest skin.
- Seasoning the inside of the chicken cavity with salt and pepper will enhance the flavor of the meat.
- Nestle the butter under the skin with a spoon, then press it in evenly with your fingers on the outside.
- If you season the outside of the chicken too heavily, the skin will taste too salty.
- Never rely on the little plastic pop-up that sometimes comes with a whole chicken to tell you when it’s done, as it will result in a dry, overcooked bird.
How long does a chicken take to roast?
This is entirely dependent on the size of your chicken and the size of your oven, but I like to budget around 1 12 – 2 hours of cooking time. As a result, I insist on using a digital thermometer to determine when it’s finished.
Can you roast chicken without a rack?
Without a doubt. Use an oven-safe skillet (such as cast iron) or baking pan that has been well seasoned. Layer vegetables or potatoes on the bottom of the pan as a makeshift rack to keep the skin from sticking to the bottom.
Is it necessary to cover the chicken while it roasts?
No, because it will keep the exterior from browning.
Is this method applicable to turkeys or other poultry?
Yes! This roasting method yields a tasty turkey, just like it does a chicken. The only difference is that it will take longer to cook, and as a result, I recommend skipping the 400 degree F temperature increase at the end. The skin will be beautifully browned, but if it isn’t, go ahead and do it anyway.
What can you do with leftover roasted chicken?
Leftover roasted chicken can be used in a variety of recipes, from enchiladas and tacos to soups and salads. My favorite leftover recipes include Classic Chicken Pot Pie, Crispy Chicken “Carnitas” Tacos, and Chicken Tortilla Soup.
Can the leftover carcass be used to make stock?
Yes! When all of the meat has been removed from the bird, I always make a pot of stock with whatever is left over. Simply place the remaining bones in a stockpot, cover with water, and simmer for several hours before straining. You can add more aromatics if desired, but I prefer to keep things simple. Avoid overthinking it.
How should leftovers be stored?
Refrigerator: Allow the oven-roasted chicken to cool completely before storing it in an airtight container in the refrigerator for up to 4 days. Freeze cooked, cooled chicken in an airtight container or well-wrapped in freezer bags. Remove and defrost in the microwave when ready to use, or remove the night before by leaving in the refrigerator. Defrost completely before beginning.
Can I cook an entire roasted chicken in the air fryer?
Excellent news! This roast chicken recipe also works in an air fryer! Air fry for 30 minutes on each side at 350°F. Check for doneness with a meat thermometer. Keep in mind that you’re aiming for 165°F.
How do you carve a roast chicken?
Allow the chicken to rest for 10 to 15 minutes. Place the chicken on a cutting board. Use a carving fork to keep it steady. Cut through the skin between the leg and the body with a sharp chef’s knife. Remove the entire leg from the body by cutting through the hip joint. Make a long horizontal cut near the base of the chicken to remove the breast meat. Make slices of it.
How to choose the size of the chicken?
A medium 3 pound chicken serves 3 to 4, while a 4 pound chicken serves 4 to 6.
What Should You Serve With Roast Chicken?
This roast chicken recipe is so adaptable that it pairs well with almost any side dish. We frequently serve with mashed potatoes, salad, and freshly baked rolls or bread. If you have time, make a gravy with the drippings from the roast chicken. Simply substitute the chicken drippings for the turkey drippings in my turkey gravy recipe. Delish! Here are a few of our favorites:
- Potatoes Mashed
- Potato Casserole Baked Twice
- Potatoes with Cheddar (Funeral Potatoes)
- Salad with Berries
- Salad with Broccoli
- Salad with peas
- Dinner Buns
- Crescent Rolls from scratch
- Cornbread from scratch
More Chicken Recipes
- 1 Organic Chicken
- 3 tbsp butter
- fresh basil
- 4 tbsp extra virgin olive oil
- salt and pepper
- First in a small bowl put the chopped herbs and season with salt and pepper.
- second drizzle the herbs with the olive oil and mix together.
- Then make a small space between the chicken skin and the breasts using spatula or just with your hands.
- fill that space with the herb mixture.
- Add the butter to that gap between the skin and the chicken breast, it will make it juicier than ever and more crispier too!
- Finally rub the chicken with the remaining herbs and the olive oil mixture.
- put in the oven and let it roast for a good 1 hour and check from time to time.
- you can flip the chicken upside down after 45 minutes of cooking to make an even cooking from both sides.