Roasted Chicken with Herbs Recipe
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!
Servings: 6 people
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
Storage and Reheating Tips:
Allow the chicken to cool completely, then carve and store the meat in an airtight container.
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.
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
Calories: 262kcal | Carbohydrates: 5g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 90mg | Potassium: 572mg | Fiber: 1g | Sugar: 2g | Vitamin A: 165IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 1mg