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A succulent whole chicken roasted to perfection with a fragrant blend of rosemary, thyme, and garlic. This recipe delivers incredible flavor with minimal salt, resulting in juicy meat and crispy, golden-brown skin.
Prepare the chicken and oven
Make the herb rub and season the chicken
Truss and roast the chicken
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This recipe goes great with these complete meals
A succulent whole chicken roasted to perfection with a fragrant blend of rosemary, thyme, and garlic. This recipe delivers incredible flavor with minimal salt, resulting in juicy meat and crispy, golden-brown skin.
This american recipe takes 80 minutes to prepare and yields 4 servings. At 760.29 calories per serving with 75.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Rest and carve
Use skinless chicken pieces instead of a whole chicken to reduce fat content. Add more vegetables like carrots and celery to the pan.
Use a spatchcocked (butterflied) chicken, which roasts more evenly and in about 45-50 minutes.
Use a milder herb blend, omitting rosemary if desired. Serve with a side of mashed potatoes or mac and cheese.
Chicken is a high-quality lean protein, essential for muscle building, repair, and overall body function.
Provides essential B vitamins like niacin and B6, which help convert food into energy and support brain health.
Contains phosphorus and selenium, minerals that are vital for maintaining healthy bones and a strong immune system.
Yes, it's a great source of lean protein. Roasting is a healthier cooking method than frying. To make it even healthier, remove the skin before eating to reduce fat intake.
A typical serving of this Herb-Roasted Chicken (about 170g of meat) contains approximately 300-350 calories, primarily from protein and fat.
The key is to pat the chicken completely dry with paper towels before seasoning. You can also let it air-dry, uncovered, in the refrigerator for a few hours before roasting.
Yes, you can. The general rule is to use one-third the amount of dried herbs as fresh. For this recipe, you would use about 1.5 teaspoons of dried rosemary and 1 teaspoon of dried thyme.
