Herb-Roasted Chicken

5 stars
(2 ratings)
2 comments
Herb-Roasted Chicken

Welp, believe it or not, the holidays are here.

Inevitably, fall flies by faster than you can say “soccer carpool”. One minute you’re having corn on the cob at a Labor Day picnic, and the next minute you’re hanging holiday lights and sipping hot cocoa. But with Halloween behind us, it’s time to officially usher in the traditions… and chaos… of the next 2 months. 

And no place better to start than a comforting, cozy Roast Chicken, the epitome of a home-cooked meal. I remember feeling intimidated the first time I made a whole chicken. But I quickly learned it’s one of the easiest, most rewarding suppers you can make. In fact, it was the first recipe I taught my friend who was learning to cook. I love it with simple herbs: thyme, rosemary, and garlic. But you can switch up the flavor profile to suit your tastes. And when it comes to vegetables, the sky’s the limit! Classic roasted potatoes, onions, and carrots are always a good choice. But I also love adding squash, sweet potatoes, and leeks. (Since my daughter became a vegetarian 5 years ago, I started roasting the vegetables on their own sheet pan so she could enjoy them without those savory poultry juices.) My best tip: I buy the Trader Joe’s Family Grill Pack (essentially a whole chicken cut up), that reduces the cook time a whopping 30 minutes, without losing any of the “roast chicken feel”. In other words, this recipe is easily adaptable, involves little hands-on time, and is definitely a win! 

Welcome to November… buckle up!

This is an all-in-one meal that looks impressive, tastes better than store-bought, and best of all is actually deceptively easy to prepare!

  • Active Kitchen Time: 20-30 minutes
  • Cook Time: 60-80 minutes
  • Yield: 4-6 servings

Ingredients:

  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 Tbsp kosher salt
  • 1 tsp ground black pepper
  • 6 cloves garlic
  • 1 onion
  • 2 carrots
  • 1 whole chicken (4 ½ - 5 lbs)
  • 4 Tbsp butter

Supper Smarts:

  • Serving Suggestions: Double or even triple up on the roast vegetables that cook with the chicken — carrots, potatoes, and other root vegetables all taste great cooked alongside the chicken.

  • Speed it Up: Swap for chicken pieces or a family grill pack, and cut cook time down to 30-45 minutes.

  • Leftover Love: Use the chicken carcass (plus water, veggies, and spices) to make bone broth or stock in your slow cooker or Instant Pot.

  • Kitchen Helper: Check out this video for an easy tutorial on how to carve your chicken for best results.

Steps:

1
Preheat oven to 400°F.
2
Add 1 Tbsp kosher salt and 1 tsp ground black pepper to small bowl.
3
Set 1 whole chicken (4 ½ to 5 lbs) in baking pan breast-side up. Remove giblets from center cavity. Pat dry with paper towels.
4
Sprinkle ⅓ of salt mixture inside center cavity. Sprinkle the rest over breasts, legs, wings, and thighs.
5
Smash and peel 6 cloves of garlic. Insert whole cloves inside chicken.
6
Insert 6 sprigs fresh thyme and 2 fresh rosemary sprigs inside chicken.
7
Cut 1 onion in half and peel. Cut away ends and cut into large 1-inch pieces. Arrange around chicken.
8
Cut ends away from 2 carrots. Cut into large 1-inch rounds. Arrange around chicken.
9
Heat 4 Tbsp butter in microwave-safe bowl until melted, 30-60 seconds.
10
Drizzle butter over chicken and vegetables.
11
Roast chicken 60-80 minutes, until it reaches 165°F on a thermometer.
12
Rest chicken 15 min. Slice to serve. TASTE & SHARE!

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Replies

Heather November 7, 2023 @ 09:35 AM
I have this from the original raddish kids box and have made this several times. This dish does well with changing the spices and added lemon juice. Always comes out amazing.
Heather February 21, 2024 @ 10:00 AM
I have this from the original raddish kids box and have made this several times. This dish does well with changing the spices and added lemon juice. Always comes out amazing.