Sunday Herb Roasted Chicken

Name: Sunday Herb Roasted Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Ingredients: 1 whole chicken (about 4-5 lbs); 1 lemon, quartered; 1 onion, quartered; 4 cloves garlic, crushed; 3 tablespoons olive oil; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped; Salt and pepper to taste; 2 cups mixed vegetables (carrots, potatoes, etc.)

Highlighted under: Classic Planning

I love making Sunday Herb Roasted Chicken for family dinners, as it fills the home with the irresistible aroma of herbs and spices. The skin crisps up beautifully while the meat remains juicy and tender. I enjoy using a blend of fresh herbs like rosemary and thyme to infuse flavor, making it feel like a special occasion any day of the week. Pair it with seasonal vegetables, and you’ve got a comforting meal that brings everyone together around the table.

Created by

Zara Ellington

Last updated on 2026-01-12T07:21:34.733Z

When I first attempted roasting a chicken, I was anxious about getting it just right. After experimenting with various cooking methods, I discovered that roasting at a high temperature for a shorter time results in a perfect golden-brown crust while keeping the insides juicy. I also learned that letting the chicken rest before serving allows the juices to redistribute, ensuring each slice is moist and flavorful.

One of my favorite tips for this recipe is to use a mix of fresh herbs found in my garden. The combination of rosemary, thyme, and parsley not only enhances the taste but also fills the kitchen with an aromatic scent that adds to the anticipation. It's these little details that elevate an ordinary dinner into a memorable gathering.

        Why You'll Love This Recipe
        Fragrant herbs that awaken your senses
Succulent meat with perfectly crispy skin
A hearty dish that brings family and friends together

      

Selecting the Perfect Chicken

When making Sunday Herb Roasted Chicken, the choice of chicken is crucial to achieving the best flavor and juiciness. Opt for a free-range or organic chicken whenever possible; these birds often have a richer taste and more natural texture. Look for a bird with a plump body and an elastic skin to ensure freshness. Checking the sell-by date is essential, as the chicken's quality directly affects the outcome of your dish.

To enhance the flavor profile, consider choosing a chicken that has been brined or marinated for added moisture. If using a frozen chicken, allow ample time for it to thaw in the refrigerator— ideally overnight or 24 hours per 5 pounds. Rushing the thawing process can cause uneven texture and cooking, which may lead to a dry chicken.

The Art of Seasoning

Seasoning your chicken thoroughly is key to developing rich, deep flavors. Don’t shy away from generous amounts of salt; it draws moisture from the meat and ensures a succulent experience. My favorite tip is to lift the skin gently and rub seasoning directly onto the meat, allowing the herbs and spices to infuse more profoundly. This technique not only enhances flavor but also helps achieve that mouthwatering crust.

To achieve the freshest taste, using garden-fresh herbs is recommended. If you can't find fresh rosemary or thyme, you can substitute with dried herbs—just remember that dried herbs are more potent, so halve the quantity. I prefer to crush the garlic by hand instead of mincing; this technique releases its natural oils, amplifying the garlic flavor without overwhelming the dish.

Perfectly Roasting Your Chicken

Roasting your chicken at the right temperature is vital for that ideal crispy skin without overcooking the meat. Starting at 425°F ensures a quick sear on the skin, locking in the juices. After the initial 30 minutes, you can lower the temperature to 375°F, allowing the chicken to roast evenly. A meat thermometer is your best friend here; insert it into the thickest part of the thigh, avoiding the bone, until it reads 165°F for perfectly cooked poultry.

Resting your chicken before carving is often overlooked, but essential in maintaining tenderness. Allow at least 15 minutes of resting time—this lets the juices redistribute throughout the meat. For a beautiful presentation, cut through the joints rather than the breast, as this keeps the slices from drying out and showcases the juicy meat.

Ingredients

Gather these pantry staples and fresh herbs for the perfect roast chicken.

Ingredients

1 whole chicken (about 4-5 lbs)
1 lemon, quartered
1 onion, quartered
4 cloves garlic, crushed
3 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
Salt and pepper to taste
2 cups mixed vegetables (carrots, potatoes, etc.)

These ingredients work together to create a beautifully roasted chicken that’s bursting with flavor.

Instructions

Follow these simple steps to create a show-stopping Sunday roast.

Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature will help achieve a crispy skin.

Prepare the Chicken

Rinse the chicken under cold water and pat it dry with paper towels. Season generously inside and out with salt and pepper.

Seasoning

In a small bowl, mix olive oil with chopped rosemary, thyme, and crushed garlic. Rub this mixture all over the chicken, ensuring it’s well coated.

Stuff the Chicken

Stuff the cavity with the lemon and onion quarters for added flavor.

Roast

Place the chicken in a roasting pan and scatter the mixed vegetables around it. Roast for about 90 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Rest

Once done, let the chicken rest for 15 minutes before carving to allow juices to settle.

Enjoy this delicious roasted chicken with your favorite sides!

Pro Tips

For an extra layer of flavor, marinate the chicken overnight with the herb mixture. This gives the herbs plenty of time to infuse into the meat.

Serving Suggestions

Pairing Sunday Herb Roasted Chicken with seasonal vegetables makes for a colorful and nutritious meal. Roasted carrots, Brussels sprouts, or zucchini not only complement the flavors of the chicken but also add visual appeal to your dining experience. Drizzle a bit of olive oil and sprinkle salt over the vegetables before roasting; they can cook alongside the chicken to soak up all the delicious drippings.

To elevate the dish further, consider serving the chicken with a side of homemade gravy made from the pan drippings. Simply whisk in a flour roux or cornstarch slurry to the drippings in your roasting pan over low heat until glossy and thickened. This added layer of flavor ties the meal together beautifully and impresses your guests.

Storage and Reheating Tips

Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to four days. To keep the meat from drying out, ensure the chicken is well-covered. For longer storage, you can freeze the meat in portions. It's best to store it without the skin to maximize moisture retention, and it will maintain its best quality for about four months in the freezer.

When reheating, avoid the microwave if possible as it can make the chicken tough. Instead, place the chicken in an oven at 350°F (175°C) for 20-25 minutes, or until the internal temperature reaches 165°F. A covered dish with a bit of chicken broth can help maintain moisture, making it taste freshly cooked.

Variations and Customizations

Feel free to experiment with different herb combinations to tailor the flavor to your taste. Herbs like sage and oregano can add a unique spin to this classic recipe. You could even enhance the dish further by adding a splash of white wine or chicken stock to the bottom of the roasting pan, which not only helps keep the chicken moist but also serves as a flavorful base for your gravy.

If you're looking for a more citrusy twist, try adding orange or lime alongside the lemon in the chicken cavity. The additional acidity brightens the dish and pairs wonderfully with the savory herbs. Don't forget, you can also use this method for smaller cuts of chicken; simply adjust the cooking time accordingly, checking for doneness around the 20-25 minute mark for pieces.

Questions About Recipes

→ Can I use dried herbs instead of fresh?

Yes, but use about one-third the amount as dried herbs are more concentrated.

→ What sides pair well with this chicken?

Roasted vegetables, mashed potatoes, or a fresh garden salad complement it perfectly.

→ How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F (74°C) at the thickest part of the thigh.

→ Can I use this recipe for other meats?

Absolutely! This method works wonderfully with turkey or even pork loin.