Herb-Roasted Chicken

Quick Summary

This roasted chicken delivers juicy meat and crispy skin using a high-heat technique and fresh aromatics. Prep it in 20 minutes, then let the oven handle the rest for a wholesome, high-protein dinner.

Ingredients

Method

1. 1. Preheat your oven to 425°F (220°C). Pat the chicken completely dry with paper towels to ensure the skin turns crispy.
2. 2. Season the cavity generously with salt and pepper. Stuff with the lemon halves, garlic, and half of the herbs.
3. 3. Rub the skin with olive oil and the remaining chopped herbs. Tie the legs together with kitchen twine.
4. 4. Place on a rack in a roasting pan. Roast for 60-75 minutes, or until the juices run clear and a thermometer reads 165°F.
5. 5. Rest the chicken for at least 15 minutes before carving to keep the juices inside.

Nutrition Snapshot

Frequently Asked Questions

How do I know when the chicken is fully cooked?

The safest way is using a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone; it should read 165°F.

Can I add vegetables to the pan?

Absolutely. Adding carrots, onions, and potatoes around the chicken creates a complete, one-pan meal.

Why must I let the chicken rest?

Resting allows the muscle fibers to relax and reabsorb the juices. Cutting too soon will cause the moisture to leak onto the board.