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herb roasted chicken in a baking sheet with lemon slices.

Herb Roasted Chicken

Ajoke
Herb roasted chicken! let me show you how to make my tried and trusted roast chicken made with fresh herbs, lemon zest, paprika, and olive oil. This is an easy recipe that will give you a perfectly roasted chicken that is tender, juicy, and moist with crispy skin every time!
5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Course Chicken, Christmas, Thanksgiving
Cuisine American, British
Servings 6
Calories 384 kcal

Ingredients
  

  • 4 lb Whole chicken
  • 1 spring sage about 8 large leaves
  • 2 Springs thyme
  • 2 springs rosemary
  • 2 Tablespoons parsley
  • ½ Tablespoon smoked paprika
  • 4 large garlic cloves
  • Zest of 1 lemon a little less that 1 Tablespoon
  • 3 Tablespoons olive oil
  • Salt and black pepper to taste
  • 10 g garni a mix of fresh sage, rosemary and thyme tied together.

Instructions
 

  • Add fresh sage, thyme, rosemary, parsley, garlic, and olive oil to a small food processor or blender and pulse until finely chopped.
    If you don't have a food processor or a blender, simply chop the herbs as finely as possible and mix everything together in a bowl.
  • Transfer to a bowl, next, add lemon zest, smoked paprika, salt, and pepper to taste, and stir to combine.
  • Place the chicken on a large plate and pat it dry with a kitchen paper towel. Carefully loosen the chicken skin on the breast (without tearing it) by sliding your fingers underneath or using the back of a spoon (preferred method).
  • Season both the exterior and cavity of the chicken with salt and black pepper.
  • Rub the marinade on the chicken, under the skin of the chicken breast, and in the cavity, making sure to evenly coat the chicken.
  • Cover and refrigerate for at least 3 hours or up to 24 hours for maximum flavor. Bring it out of the fridge 30 minutes before you bake so that it comes to room temperature.

Roast the chicken

  • one the day you will be cooking the chicken, preheat the oven to 200C/400F. Bring the chicken out of the fridge so that it comes to room temperature.
  • Place the chicken in a rimmed roasting sheet and stuff the chicken cavity with lemon wedges and fresh herbs Garni.
  • Roast in the oven at 200C/400F until golden brown and the skin crispy basting 1-2 times for moist and tender chicken.
    Rest the chicken for a few minutes (15-20 minutes) for the juice to redistribute before carving it. Serve and enjoy!

Notes

PS: I used a total of 30g of herbs for the marinade and to stuff the chicken cavity.

Nutrition

Calories: 384kcalCarbohydrates: 2gProtein: 27gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 109mgSodium: 105mgPotassium: 333mgFiber: 1gSugar: 0.2gVitamin A: 763IUVitamin C: 6mgCalcium: 58mgIron: 3mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword herb roasted chicken, marinated roast chicken, simple roast chicken
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