Herb Roasted Chicken - The sumac and fresh, vibrant herbs in this simple recipe will give you juicy meat and crispy skin every time! It's a true winner!
I think everyone needs a good roasted chicken recipe in their back pocket. My version is a true one-pot wonder that's both easy to make and even easier to enjoy! It's a classic dinner recipe you'll try once and keep on rotation from now on!
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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! Should you have said leftovers, my Southern Chicken Salad is absolutely phenomenal!
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!
Ingredients You'll Need
One of the many wonderful things about my herb roasted chicken is that the ingredient list is minimal and stuff you have on hand anyway. You need a fresh whole chicken, your choice of roasting veggies, some kosher salt and fresh ground pepper. Grab some fresh herbs. Ya know, the usual suspects.
However, I've got a secret weapon you're gonna want to get for this recipe and you will use it all the time moving forward. 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 flavored 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!
Tools You'll Need
Again, the simplicity of this recipe is one of it's selling points. However, you will need to cook this herb roasted chicken in a large cast iron skillet or a braiser without the lid.
But, why you ask? The cast iron is extremely heavy. It will not only retain the heat, but it will also help to prevent any burning on the bottom. If you use a flimsy aluminum baking dish you will run the risk of things getting too cooked on the bottom.
Using a good quality cast iron cooking apparatus can be the difference between a lovely, pan sauce you'll want to drink and something that is beyond help.
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Buy Now → Tips and Tricks
- Remove the raw chicken from the fridge at least 30 minutes before roasting.
- Dry the chicken skin well before adding the seasoning.
- Allow the chicken to dry brine as long as you can. It will make a difference in taste and will give you a lovely, crispy skin.
- Use kitchen twine to truss the chicken. It's not a complicated step, you'll just want to tie the back legs together to ensure even roasting.
- Let the herb roasted chicken rest after removing it from the oven. This will allow the juices to reabsorb into the meat, giving you the best end result possible.
Leftovers, Storage, and Reheating Instructions
Leftover herb roasted chicken and the veggies can be stored in the fridge for up to 3 days in an airtight container. To reheat, simply cover leftovers with damp paper towel and microwave in small increments until warmed through.
If you would like to freeze any of the herb roasted chicken leftovers, I suggest doing only the meat of the chicken. Remove it from the bone and store in a freezer safe container or bag. The vegetables won't do well upon thawing.
Save The Bones. Please.
And, because I am a wild proponent of using every part of the bird, save the bones. I beg you. Give into the habit of saving the bones and freezing them for making bone broth later. It's one of the easiest things you can do and if you'll try it just once, you'll see what I'm talking about.
Try my Instant Pot Chicken Bone Broth. It's a game changer for both your cooking and your health! It saves you money. It tastes amazing. I could go on and on and on. Just do it.
Frequently Asked Questions
Is this herb roasted chicken recipe gluten and/or dairy-free?
Yes and yes! No need to worry about any substitutions for either of these dietary concerns!
What is dry brining?
Dry bringing is a cooking technique where salt and other seasonings are applied directly to the surface of meat. Allowing it to rest uncovered in the refrigerator for a period of time, typically several hours or even a few days, enhances flavor and tenderness. It's a very simple, very effective method that makes a huge difference in the end product!
What fresh herbs do you recommend?
You can use any fresh herb you love. Fresh herbs and chicken go together like white on rice and you can't have herb roasted chicken without herbs. I will often go out to the garden and just grab a handful of whatever looks good. Parsley, thyme, rosemary, sage, chives, and tarragon are absolutely wonderful options. Dill and basil would also be amazing!
What roasting vegetables would be good with herb roasted chicken?
Roasting veggies are totally up to you and what you love. You'll want to use hearty root vegetables like carrots, onions, potatoes, beets, kohlrabi, turnips, etc. They hold up nicely to the roasting process.
Recipe
Herb Roasted Chicken Recipe
Equipment
- large cast iron skillet or braiser
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 tablespoon sumac
- 2 tbsp kosher salt
- 1 tbsp fresh ground pepper
- 1 large handful mixed fresh herbs (rosemary, parsley, thyme, sage, etc)
- 3 tablespoon avocado oil
Instructions
- Liberally season the inside and outside chicken with the 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 at least 30 minutes before you roast it.
- Insert large handful of herbs into the cavity of the chicken. Tie the back legs together with kitchen twine.
- 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!
Notes
Nutrition
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!
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, Facebook, Pinterest, or YouTube! And, please leave a comment or star rating in the recipe card above. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
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