Herb Roasted Chicken – I think everyone needs a good roasted chicken recipe in their back pocket. It’s true one pot wonder that’s both easy to make and even easier to enjoy. That, and some good veggies to roast along side of it! It’s an easy weeknight meal in one pan. Let’s get started!
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let’s chat herb roasted Chicken!
This herb roasted chicken recipe is so simple and so incredibly wholesome that it will become a family favorite in no time. I absolutely love using sumac and salt both for flavor and for the amazing color. All you have to do is season the bird and let it hang out in the fridge for a few hours (or overnight). Sit it on top of a bed of thick cut roasting veggies (whatever you have), roast it, and boom! Dinner is served! Not only that, but leftovers for days…if it lasts that long!
Make this wonderful herb roasted chicken for a family dinner, a dinner party, or for meal prep for the week, It’s a win-win any way you look at it!
Herb Roasted Chicken Ingredients
- Fresh Whole Chicken
- Roasting Veggies (hearty root vegetables like carrots, onions, potatoes, beets, kohlrabi, turnips, etc.)
- Sumac
- Kosher Salt
- Fresh Ground Pepper
- Mixed Fresh Herbs – Any that you love and have on hand
- Avocado Oil
How To Cook Herb Roasted Chicken
Time needed: 3 hours and 45 minutes
Let’s Roast a Chicken!
- Dry brine the chicken.
Liberally season the outside of the chicken with salt and sumac. Put in the fridge, uncovered for at least 2 hours and up to 24.
- Remove from the fridge and let the chicken come up to temp a bit.
Remove chicken from fridge 1 hour before you roast it. You never want to cook a protein that has just come out of the fridge.
- Fresh Herbs
Insert large handful of herbs into the cavity of the chicken. Use what you love and what you have on hand. Rosemary, thyme, tarragon, basil, or parsley would all be wonderful options!
- Choose your vegetables for the base of the roasted chicken.
Drizzle oil to cover the bottom of your roasting pan. Create a bed for the chicken using thick cut veggies of choice – about 1 1/2 – 2 inch chunks. I have used onion, carrot, beets, kohlrabi, and potatoes. Think about vegetables that can stand up to the cooking length of this recipe. You can’t go wrong!
- Prepare the chicken for the oven.
Season the outside of the chicken with a little more sumac, salt, and pepper. Place chicken on top of veggie bed. Roast at 425° for 1-1 1/2 hours or until chicken reaches 165° internal temp.
- Remove the chicken from the heat and let it rest.
Remove the chicken from oven and let rest for 15-20 minutes. This allows the juices to stay right where we want them – in the chicken. After its had a few minutes to cool down, carve and enjoy!
Other Great Chicken Recipe Ideas
- Creamy Butter Chicken
- Chicken Bone Broth
- Asian-Inspired Chicken Noodle Soup
- Greek Chicken Salad
- The Best Chicken Spaghetti Ever
Frequently Asked Questions
Anything from a classic mashed potato to a lower-carb mashed cauliflower would be perfect. A lovely salad would also be a fantastic option. Try my Classic Wedge Salad or my Grilled Caesar!
Yes and yes! No need to worry about any substitutions for either of these dietary concerns!
what is sumac?
Sumac is an amazing spice that you need in your pantry. Immediately. It comes from the berry part of the sumac tree or shrub. Flavor wise, its like the most incredible lemon sprinkles. Sumac is beautiful and ruby-colored and makes this roasted chicken a stunner in the kitchen. I urge you to grab some and add them to everything from roasted veggies to grilled fish. It’s amazing and one of my favorite spices ever!
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Herb Roasted Chicken
Ingredients
- 1 whole fresh chicken
- 2-4 cups roasting veggies, cut into 1½-2 inch chunks (think carrots, onions, potatoes, beets, kohlrabi, turnips, etc.)
- 2-4 tbsp sumac
- 2-4 tbsp kosher salt
- 1 tbsp fresh ground pepper
- large handful mixed herbs (rosemary, parsley, thyme, sage, etc)
- 3 tbsp avocado oil
Instructions
- Liberally season the outside chicken with salt, pepper, and sumac. Place in the fridge, uncovered for at least 2 hours and up to 24.
- Preheat the oven to 425°.
- Remove chicken from fridge 1 hour before you roast it.
- Insert large handful of herbs into the cavity of the chicken.
- Drizzle oil to cover the bottom of your roasting pan. Create a bed for the chicken using the thick cut veggies of choice.
- Place chicken on top of veggie bed. Add extra salt, pepper, and sumac if desired. Roast at 425° for 1-1½ hours or until chicken reaches 165° internal temp.
- Remove chicken from oven and let rest for 15-20 minutes. Carve and enjoy!
Nutrition
Thank you!
I am so incredibly happy that you are here! I hope you try my herb roasted chicken recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram! I absolutely love seeing each and every one of your kitchen masterpieces! And, as always, if you ever have any questions about any of my recipes, please don’t hesitate to contact me!
Happy Cooking!
–Rufus
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
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If you guys make this Herb Roasted Chicken, be sure to leave a comment and/or give this recipe a rating! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments!
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