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herb roasted chicken in a cast iron skillet

Herb Roasted Chicken Recipe

Easy Herb Roasted Chicken is simple, delicious, and a crowd-pleaser every time. Juicy, succulent, and oh-so-easy. I promise you'll make it over and over again!
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Dry Brine Time: 2 hours
Total Time: 3 hours 45 minutes
Keyword: chicken, roasted chicken
Servings: 6 servings
Calories: 394kcal

Equipment

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

Remember that the internal temperature of the chicken will continue to rise at least 5 degrees after you remove it from the oven. Use a meat thermometer to take the guesswork out of this and to prevent over/under cooking. 
The actual time needed to cook the chicken will vary depending on the size of the bird and how long you let hang out at room temperature. Use a meat thermometer. 

Nutrition

Serving: 1serving | Calories: 394kcal | Carbohydrates: 14g | Protein: 25g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 2419mg | Potassium: 562mg | Fiber: 2g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 16mg | Calcium: 33mg | Iron: 2mg
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