Simple Herb Roast Chicken
A whole chicken with crisp golden skin, roasted with lemon, garlic and thyme for a classic Sunday dinner.
Prep15 min
Cook1 hr 15 min
Total1 hr 30 min
Yield4 servings
LevelMedium
Simple Herb Roast Chicken
Ingredients
US measurements with metric in parentheses.
Instructions
- Take the chicken out of the fridge 30 minutes before roasting. Heat the oven to 425°F (220°C).
- Pat the chicken very dry. Rub butter, salt and pepper all over, including under the breast skin.
- Stuff the cavity with lemon, garlic and thyme. Tie the legs together and tuck the wings under.
- Place the chicken breast-side up on the onion in a roasting pan.
- Roast 60 to 75 minutes until the juices run clear and a thermometer in the thickest part of the thigh reads 165°F (74°C).
- Rest 15 minutes before carving.
🌡 Food safety: Cook poultry until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Dry skin crisps; salting a day ahead improves it further.
- Always check temperature at the thickest part of the thigh without touching bone.
Substitutions
- Use olive oil in place of butter.
- Add potatoes and carrots in the pan to roast alongside.
Storage & reheating
Carve and refrigerate within 2 hours; use in 4 days. Make stock from the bones.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~430 kcal |
|---|---|
| Protein | ~42 g |
| Carbohydrates | ~3 g |
| Fat | ~28 g |
Frequently asked questions
Do I need to wash the chicken?
No. Washing spreads bacteria; pat it dry instead.