How to make the best easy Herb Roasted Chicken. A whole roasted chicken is deeply flavorful and makes a satisfying family dinner. This simple recipe requires about 10 minutes of prep and produces crispy skin and juicy meat—perfect for weeknights or special occasions.
If you enjoy whole-bird recipes, this herb-roasted chicken joins other comforting classics like herb roasted turkey and perfect roast chicken. It’s elegant enough for holidays yet easy enough for a cozy Sunday dinner. You can also make a simple gravy from the pan juices if desired.
This recipe consistently disappears at our table. Leftovers keep well and often taste even better the next day. If you try it, please rate the recipe and share how it turned out!
Table of Contents
- Tasty Herb Roasted Chicken
- Ingredients For Easy Roast Chicken
- Can I Use Fresh Herbs?
- Variations
- How To Make Herb Roasted Chicken
- How Long Should I Roast A Whole Chicken?
- Herbs For Roasting Chicken
- Do You Roast Chicken Covered Or Uncovered?
- What To Serve With Herb Roasted Chicken
- Other Ways To Use Herb Roasted Chicken Recipe
- More Easy Chicken Dinners
- Herb Roasted Chicken Recipe
Tasty Herb Roasted Chicken
This herb-roasted chicken is packed with garlic and herbs for a rich, homey flavor. It’s not a basic rotisserie-style bird—the combination of seasonings and a crispy skin makes it memorable.
The recipe uses dried spices for quick prep without losing flavor, though you can swap in fresh herbs if you prefer. With just 10 minutes of hands-on time, it’s ideal for busy evenings: rub, roast, and let the oven do the work.
Ingredients For Easy Roast Chicken
These ingredients make a flavorful herb-roasted chicken. Dried spices keep the prep fast, but instructions for fresh herbs are included below.
Gather the following:
- Whole chicken: about 5 pounds (2.5 kg).
- Garlic powder: for consistent garlic flavor; fresh minced garlic can be used but may brown faster.
- Onion powder: adds depth.
- Dried herbs: parsley, thyme, and basil are the primary flavors here.
- Chicken bouillon powder: optional concentrated seasoning that boosts savory flavor. If you avoid bouillon, increase salt and pepper to taste.
- Salt and black pepper: start with 1/2 teaspoon salt and adjust to your preference.
- Unsalted butter: melted and brushed over the bird to help the skin brown and crisp.
- Oil for greasing the pan.
See the recipe card below for full ingredient measurements.
Can I Use Fresh Herbs?
Yes. Use 1 1/2 times the amount of fresh herbs in place of dried. For example, replace 1 teaspoon dried thyme with 1 1/2 teaspoons fresh thyme leaves. Fresh rosemary, cilantro, or oregano also work nicely—tuck sprigs into the cavity for extra aroma.
Variations
Try these simple variations:
- Chicken and potatoes: roast potatoes in the same pan for a one-dish meal.
- Chicken and vegetables: add carrots, green beans, bell peppers, or a bed of onions to roast with the bird.
- Mayonnaise-roasted chicken: mix herbs into mayo and spread on the chicken for a different texture and flavor. Watch browning and tent with foil if needed.
- Lemon herb chicken: add lemon zest and a splash of lemon juice to the butter-herb mixture for brightness.
- Stuffed chicken: fill the cavity with lemon slices, garlic, and fresh herb sprigs for more flavor.
How To Make Herb Roasted Chicken
1. Pat the chicken dry. Dry skin roasts up crispier. Use paper towels or a clean kitchen towel.
2. Season the chicken. Combine the dry seasonings and rub them all over the chicken. Gently loosen the skin over the breasts and push some seasoning underneath. Place the bird in a baking dish, drizzle melted butter over the skin, and tie the legs with kitchen twine.
3. Roast in the oven. Roast at 400°F (200°C) for about 1 hour 15 minutes, or until the thickest part of the breast registers 165°F (74°C). Rotate the pan halfway through for even browning. Tent with foil if the skin is browning too fast. Let the chicken rest a few minutes before carving.
Hint: If the skin starts to darken before the chicken is cooked through, loosely tent with foil to prevent burning.
How Long Should I Roast A Whole Chicken?
A 5-pound chicken roasted at 400°F (200°C) takes roughly 1 hour 15 minutes. As a rule of thumb, roast a thawed whole chicken at 400°F for about 15 minutes per pound. Always confirm doneness with an instant-read thermometer; the internal temperature should reach 165°F in the thickest part.
Herbs For Roasting Chicken
Popular herb choices include:
- Parsley
- Thyme
- Rosemary
- Cilantro (or coriander)
- Basil
- Sage
- Oregano
- Tarragon
- Marjoram
Do You Roast Chicken Covered Or Uncovered?
Roast uncovered for crisp skin. If the skin browns too quickly, loosely cover the chicken with foil for the remaining time. Another approach is to start covered and remove the covering for the final 15–20 minutes so the skin can brown.
What To Serve With Herb Roasted Chicken
- Buttermilk mashed potatoes — a classic pairing.
- Sautéed bell peppers — quick, colorful, and crisp.
- Roasted potatoes — roast in the same pan for a complete meal.
- Light lettuce salad — for freshness and crunch.
- Coconut rice — a fragrant rice side that complements the chicken.
- Cucumber, tomato, and onion salad — crisp and refreshing.
- Soft dinner rolls — for soaking up juices and gravy.
Other Ways To Use Herb Roasted Chicken Recipe
- Slice for wraps with tortillas, vegetables, and cheese.
- Shred for tacos or burritos.
- Add warm shredded chicken to a salad, such as chicken and avocado salad.
- Use leftover meat for a quick chicken noodle soup.
More Easy Chicken Dinners
If you like this recipe, try other simple chicken meals like Marry Me Chicken, chicken in white sauce, chicken stir fry, baked chicken legs, or one-pan chicken and potatoes with veggies.
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Herb Roasted Chicken
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 (optional)
- 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 the chicken dry with paper towels.
- In a bowl, mix garlic powder, onion powder, dried basil, dried parsley, dried thyme, salt, and chicken bouillon powder (if using).
- Rub the seasoning all over the chicken and under the breast skin. Tie the legs with kitchen twine.
- Line a 9 x 13-inch baking dish with foil for easy cleanup or lightly oil the pan. Tuck the wings under the bird.
- Drizzle or brush the melted butter over the chicken.
- Roast for about 1 hour 15 minutes, rotating the pan halfway through. If the skin is browning too quickly, loosely cover with foil after about 45 minutes. The chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
- Let rest a few minutes before carving. Serve with vegetables and a starchy side like roasted potatoes.
Notes
Make ahead: Season the chicken and refrigerate overnight, then roast the next day.
Fresh herbs: Use 1 1/2 times the fresh herb amount in place of dried herbs.
Bouillon powder: Adds concentrated flavor; contains MSG in many brands—omit or substitute extra salt if preferred.
Stuffing the cavity: Add lemon slices and herb sprigs for added aroma.
Add vegetables: Roast potatoes and vegetables alongside the chicken for a full meal.
Nutrition
Additional Info
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