This Herb Roasted Chicken is coated in butter and fresh herbs before being baked to succulent, golden brown perfection. It’s a simple dinner with mouthwatering results every time!
After years of cooking (and many roasted chickens later!), I’ve learned that the secret to a memorable roast isn’t complicated techniques. it’s fresh herbs, good seasoning, and letting the oven work for you. Rubbing herb-infused butter under the skin ensures every bite is flavorful and juicy, and I promise, once you try it, you’ll never go back.
A personal note from Silvia
A whole roasted chicken has always felt like the heart of a Sunday meal to me. It’s simple, comforting, and brings everyone to the table. After years of making this herb chicken recipe, my best tip is to season generously and get that herb butter under the skin for maximum flavor and tenderness. It’s a small step that makes a big difference.
And the beauty of this recipe doesn’t end at dinner. I never let a good roast go to waste! Save the carcass and simmer it with herbs and veggie scraps for a nourishing homemade broth. It becomes the perfect base for next-day soup like my Healing Chicken Soup, a cozy, feel-good follow-up to your Sunday roast.
Ingredients for herbed chicken roast
- Whole chicken – I made this recipe with a 3-pound chicken but you can use a larger chicken depending on the number of people you’re serving. See my tips below if you need to adjust the cooking times.
- Butter – Butter spread all over the chicken skin will soak right into the meat, making every single bite succulent and juicy. To make an extra savory garlic herb butter roast chicken, stir the soft butter together with minced garlic and herbs before rubbing it all over the meat.
- Fresh herbs – The best herbs for roast chicken are rosemary, thyme, and oregano. Fresh is always best!
- Mushrooms – Pan fried baby bella mushrooms are served with this roasted chicken recipe. Not a fan of mushrooms? Replace them with sauteed kale, carrots, broccoli, or zucchini.
💡 Rosemary and garlic – These delicious aromatics are cooked along with the mushrooms for gorgeous flavors that pair perfectly with the herb baked chicken.
How to make roasted whole chicken with herbs
Step 1: Rinse the chicken under water and dry it really well using paper towels. Tie the legs using kitchen twine and tuck the wings under the breasts. Transfer it to a roasting pan or baking sheet.
Step 2: Spread some cold butter all over the chicken so it’s completely covered. Season with onion powder, salt, and pepper.
Step 3: Chop the fresh herbs and add them to the chicken, making sure to get under the legs, wings, and breasts. Fill the chicken cavity with more fresh herbs, lemon slices, and any other citrus you like.
Step 4: Place the chicken in a 450ºF oven, then immediately lower the heat to 400ºF. The high heat will help crisp the outside while the lower heat cooks the meat from the inside out.
Step 5: To make the pan fried mushrooms, melt the butter in a skillet and cook the mushrooms, garlic, and rosemary together until they’re soft and golden brown.
Step 6: The whole chicken is ready when the thickest part of the breast has an internal temperature of 165ºF. Serve it with the pan fried mushrooms and garnish with fresh herbs and pomegranate seeds for a festive meal!
recipe tips
👉🏻 Stuff it with flavor boosters – If you really want to infuse big flavors into your roast chicken, stuff the chicken cavity with flavor boosters like lemon or orange wedges, fresh rosemary or thyme, quartered onions, and garlic cloves.
👉🏻 Use a meat thermometer – Roast chicken is ready to eat when the thickest part of the meat reaches an internal temperature of 165ºF. You can track the temperature as it cooks with a meat thermometer. This is the meat thermometer I use 🙂
👉🏻 Let it rest – Once the whole chicken comes out of the oven, let it rest for at least 10 minutes on the counter. This will seal in all of the delicious juices!
What to serve roasted chicken with
Serve this simple roasted chicken recipe with a seasonal salad, we like this Autumn Kale and Sweet Potato Salad , a side of veggies is a must! try this Maple Roasted Brussels Sprouts and Apple Salad or Simple Roasted Squash.
Chicken meal prep options
Now, if you love the idea of a hands off one pan chicken dinner that’s great for meal prepping, you must try this very popular Honey Mustard Chicken Recipe with tomatoes and zucchini.
Readers also love this Lemon Butter Chicken Thighs as a meal prep option and Sheet Pan Chicken and Veggies is one of the easiest family-friendly dinners ever!
✨ Looking for an easy holiday meal? Just like my Oven Roasted Turkey Breast, this Herb Roasted Chicken always turns out juicy, tender, and so succulent. It’s a wonderful alternative to a whole turkey for small holiday celebrations.
The general rule is to bake the whole chicken for 20 minutes per pound, with an extra 15 minutes tacked on at the end. A 3-pound chicken will take 1 hour and 15 minutes to bake in a 400ºF oven.
Thyme and rosemary are classic herbs to pair with chicken, but oregano is delicious too. Garlic butter is delicious and savory, and you can even add some lemon zest for extra brightness.
Roasting this whole chicken uncovered won’t dry it out. If the skin is getting a little too brown for your liking, cover it with a layer of tinfoil.
Chicken dinner recipes you’ll love
Roasted Chicken with Herbs Recipe
Ingredients
- 3 lb whole chicken
- 2 tbsp butter
- 1 tbsp onion powder
- 1 sprig each, rosemary, thyme and oregano (preferably fresh herbs)
- 1/2 tsp sea salt and ground pepper, (adjust to taste)
Pan Fried Mushrooms
- 1 lb baby Bella mushrooms, sliced
- 1 tbsp butter
- 1 sprig rosemary
- 3 cloves garlic
Instructions
- Wash chicken in cold running water then dry completely using paper towels. Set chicken on a sheet pan or cutting board. Tight the legs using kitchen twine and tuck wings under breasts.
- Using your fingers spread 1 tbsp of cold butter all over the chicken including under the skin. Use a little more if needed. Be sure to cover all surfaces.
- Season chicken with onion powder, salt and pepper. Again be sure to cover the entire chicken.
- Chop herbs finely then add to chicken. Use your fingers to add some herbs to the legs, wings and under parts.
- Fill chicken cavity with herbs lemon and citrusy fruit.
- Bring chicken to a 450F degrees pre-heated oven, then right away reduce oven temperature to 400F degrees. Roast for 1 hour and 15 minutes or until internal temperature measured at thickest part of the breast has reached 165F degrees.
- Serve with mushrooms, fresh herbs and garnish with pomegranate for a festive meal!
Pan Fried Mushrooms
- Melt butter in large skillet. Add mushrooms, rosemary and garlic.
- Sauté for 8-10 minutes, stirring occasionally until golden brown.
Notes
Refrigerate for up to 3–4 days.
Store the carcass separately if you plan to make broth (highly recommended!). Usually a gallon size ziplock bags is where I like to store the carcass. Freezing Roasted chicken freezes well! Remove the meat from the bones and freeze in a freezer-safe container or bag for up to 3 months.
To prevent freezer burn, wrap tightly and remove as much air as possible.
Freeze the carcass too if you can’t make broth right away, it keeps beautifully for up to 3 months. Reheating Oven (best results): Place chicken in a baking dish, splash with a little broth or water, cover with foil, and warm at 325°F for 10–15 minutes until heated through. This helps keep it moist.
Stovetop – Reheat gently in a covered skillet over low heat with a bit of broth or butter.
Microwave – (quickest): Reheat in short 20–30 second bursts, loosely covered, to avoid drying out. Add a drop of water or broth to keep the meat tender. Soup Shortcut
Leftover roasted chicken is perfect for soup! Shred the meat and add it during the last few minutes of cooking so it stays tender. And don’t forget to use the carcass to make a nourishing broth, it takes your homemade soup to the next level.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious chicken
So glad you liked it!